I had not enjoyed so much working on a dish and I think the reasons have been my previous readings and concentration during processing to try to soften my lack of skill with pastry. Before tear to the preparation of this dessert I have read and discussed different approaches. Broadly summarized into two, independently preparing the core inside the chocolate coulant its biscuit base and who make a single mass that inside, more liquid, Coulant texture achieved.
The mass of cake flour leads, so if we purists, it seems very orthodox use the same for all mass, since the inner liquid, will cause the dough does not cook so would raw meal. In the approximation of Michel Brass this does not happen because it is a kernel of independent chocolate made with chocolate, cream and butter and then be cast get frozen by the temperature difference once put in the oven.
While performing this analysis with single mass approximation is optimum for achieving a prescription easy to make and easy to obtain an optimum result. Furthermore the proportion of flour in the dough, just over 10%, makes this lack of cooking the meal at the heart of Coulanges go unnoticed so this was my choice and my approach. And honestly could not be more satisfactory, the result has been spectacular, Coulant quality and incredible contrast of textures. Next step to describe you as has been the development of this first and final test.
Ingredients (for 10 people)
200 grams of butter in ointment
150 g of icing sugar
300 g of eggs (4-5 eggs)
110 g flour
3 g of cinnamon powder
5 g of cocoa powder
250 grams of black chocolate for coverage
1 g of salt
Preparation of Coulant
Mix butter with icing sugar and eggs. Then add the flour and cinnamon and beat until all well bound. Then add the chocolate, melted previam entity, cocoa powder and salt, mix well, and the dough is ready. Grease pans with butter then and deposit in the previously prepared dough being careful not to fill up because the coulant rise between one and two fingers in the oven.
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We used a disposable paper cups Albal 45 mm high, slightly tapered with 45 mm wide at its base and 60 mm wide at its mouth. Be careful because if you use molds of different time steps may vary slightly.
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Bake the Coulant
If dough is freshly made to put the coulant preheated oven at 180 degrees for 10 minutes. You can also freeze them and then remove them from the freezer and put them in hot oven 180 degrees for 16 minutes. Let cool a few minutes in both cases before serving.
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Hizimo another test with 12 minutes but, as was foreseen, the interior is less liquid chocolate and the result is not ideal.
Conclusions of the first test
Satisfactory, but ... maybe next time we change the order of the ingredients and chic leaving the icing sugar to the end and the accompanying work Coulant. Also note that although you can go for milk chocolate from my point of view is better cigar. Anyway if you decide to make this recipe I think will surprise its simplicity and outcome.
You can see the photos here .
[...] Jlastras coulant Chocolate ® is a registered trademark of Michel Brass View article on my blog on Link in My blog See post at [...]
[...] Jlastras coulant Chocolate ® is a registered trademark of Michel Brass View article in my blog post on Link See Link in My blog at BANANE Tagged, CHOCOLAT, Mousse. Bookmark the permalink. "[...]
CONCHI what you propose is perfectly possible, indeed it is as done originally but is more laborious Coulant. The temperature difference will cause the chocolate melts, while the mass solidifies. I do not think you do need more flour to it.
If you knew a raw meal was perhaps time for the oven or the type of flour. Use the pastry. Certainly this recipe may be simple but can have the problem you say because after all the little flour from the remaining liquid ciertmente not cooked.
You can try our other recipe on this link .
And to tell us and thank you for your comment.
The other day I tried to do the couant, but I did not like how I like raw flour salió.Sabía ... I know I must continue researching and practicing, but I would like to know your opinion. Could do with more flour, to make it look more and introduce a chocolate cake inside? Thanks.
Hi, I wanted to know if the flour can be replaced by almond powder and butter half sar, thanks, mary
recipe for white chocolate is hard to leave you with little flour but this restaurant barcelona it very well and if you feel the flour and puts very little almost nothing. this recipe is very hard to make (the recipe link carries much flour)
Natasha, I'm sorry but I have not tried the white chocolate coulant. The truth is that chocolate is one I like least is more fatty, sweet and more complicated to work if it is not very good quality.
I do not draw much attention but if you want to try this recipe try http://es.petitchef.com/recetas/coulant-de-chocolate-blanco-fid-156784
Thanks for your comment, greetings.
Dear Sirs: I have read and performed many times coulant chocolate and say you're sucked. But I wanted to know is if you have tried or have a good recipe of chocolate coulant WHITE. I'm trying to do my job, but I still have to resolve the issue of flour, as recipes circulating online have a high amount of flour and leaves a bad taste to oil cake. Well, if you have any suggestions I thank you and if I get it before, tell me where and are the step.
Thanks to all
Soledad first thanks for your comment, many visits to this recipe and I know many people have developed, but few people are encouraged to comment.
Regarding your question I will say that it does not. When we investigate this recipe we tried to simplify the original recipe from Michel Bras Coulant with una'única putting together the dough and we got it.
If utlizas molds and times as described obtnedrás the molten interior while the exterior is solid. All that depending on the oven you may need more or less time.
I hope you get it right and tell us the result.
Hey. I have really wanted to Doing these recipe and wanted to ask you a question. It is not necessary to introduce a chocolate bombom into the mass for the liquid chocolate to cut the volcano? In this link you leave the bar of chocolate added. I await your response!
Thank you very much for your help!
[...] Successful after 16 minutes of oven preheated to 180 ° with a Coulant frozen according to the recipe of a few [...]
Attest to the spectacular result of the test, and I am convinced that I make no mistake if I speak for all the guests, who along with me, we were fortunate to enjoy such delicious dessert.
The level is very high for the next test.