Coulant (Receta original Michel Bras)

Category: Confectionery
Coulant (Receta original Michel Bras)

Ingredients

CHOCOLATE CORE:
chocolate icing (or chocolate) 120g
water 60ml
heavy cream 200g
butter 50g
instant coffee (or extract) 15g
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PREPARATION OF FORMS FOR BAKING
rings (separate) 6pcs
baking paper
butter 80g
cocoa powder 50g
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BISCUIT:
chocolate 110g
butter (softened) 50g
almond flour 40g
rice flour 40g
thick cream of rice flour (Cream of Rice) 40g
eggs (yolks and whites separately) 2 pcs
granulated sugar 90g

Cooking method

  • The Coulant flavoring is based on the freezing of semi-finished raw almond biscuit-shell dough and, separately, the chocolate filling. During baking, the outer shell is baked and holds the inner core melted. When cut, the filling is poured out. The contrast of the hot shell and warm chocolate, the combination of flavors is delightful.
  • This is Michel Bras himself, the owner of several restaurants and, in fact, this recipe: Kulan (Coulant. Receta original Michel Bras)
  • Address of Michel Bras Restaurant, if you are in these parts - visit:
  • 'Relais Gourmand' and hotel in the Country
  • Route de l'Aubrac
  • 12210 Laguiole
  • The greater south west
  • France
  • I started with fondants (Fondant au chocolat). This is most likely the brother of the kulan, and I tried to understand why everything went wrong: the filling inside was not so pouring, and more often it was not at all ... baked. And the chocolate shell doesn't taste the same as in a French restaurant. In general, a cupcake is a cupcake, not a cake at all and not a luxury. I remembered that dessert as delicious, colorful, inviting and tempting with its pouring chocolate core. This summer I found a recipe for Coulant au chocolat from Michel Bras. It was this pastry chef who invented and patented the dessert in 1981. The same author, since the moment of his invention, has several variants of the kulan: chocolate white, and then coffee, caramel-raspberry, apricot, blueberry.
  • Successful find! After baking and testing, I realized that I had found the dessert that will certainly settle in our restaurants. Since it's served hot, a scoop of vanilla ice cream makes a great addition.
  • The original recipe has a lot of preparation, it's true. But it's worth it. On the other hand, if the blanks are made in advance and stored in the freezer, then at any convenient moment they can be taken out in 20 minutes to bake a delicious and real dessert. There will be no indifferent people.
  • Chocolate core:
  • Grind the chocolate glaze and melt gently in a water bath.
  • Coulant (Receta original Michel Bras)
  • Add coffee extract (instant coffee), cream at room temperature, softened butter, water.
  • Coulant (Receta original Michel Bras)
  • Stir until smooth. Let cool and pour into 6 molds. Dimensions: diameter 3.5cm, height 4.5cm. To freeze.
  • Kulan (Coulant. Receta original Michel Bras)
  • Preparing baking dishes:
  • 6 rings 5.5cm high and 4.5cm in diameter
  • A few hours before baking, it is recommended to make strips of parchment paper in the form of 7x25cm strips. Lubricate them with a brush on both sides. Insert into 6 ring molds with a diameter of 5.5 cm. Sprinkle with cocoa powder inside. This is essential for successful demoulding and maintaining the integrity of the chocolate shell. Place on a tray covered with baking paper.
  • Biscuit:
  • Boil rice flour cream in water or milk.
  • Melt the chocolate.
  • Remove from heat. Add butter. Stir until smooth. Add the sifted almond and rice flour mixture. Mix.
  • Coulant (Receta original Michel Bras)
  • Put the rice flour cream, yolks, stir until smooth.
  • Beat whites and sugar separately until firm peaks.
  • Coulant (Receta original Michel Bras)
  • Add to the mass, mix gently with a spatula.
  • Coulant (Receta original Michel Bras)
  • Mounting:
  • Fill a pastry bag with dough.
  • Place the bottom in the prepared forms. Place the frozen chocolate core in the top center.
  • Coulant (Receta original Michel Bras)
  • Fill the space between the sides and the top with the dough using a pastry bag.
  • According to the recipe, it is recommended to freeze the prepared semi-finished products for several hours. I didn’t do it, I just baked it.
  • Bake at 180C for 20 minutes.
  • Coulant (Receta original Michel Bras)
  • Remove from the mold carefully and transfer to the center of the prepared dessert plate. Remove paper. Decorate with a ball of ice cream, caramel. Serve immediately.
  • * For this recipe, I recommend using high quality dark chocolate 70% or 66% Valrhona Caraibe dark chocolate for the core, or for a sweet tooth it is better to use milk chocolate.
  • * You can use different forms (even ordinary glasses, cups), just stick to straight walls. And the core should be done with the calculation of the indent from the cup wall to the center by 1 cm less.
  • Enjoy!

The dish is designed for

6 servings

Time for preparing:

7 o'clock

Cooking program:

bakery products

National cuisine

France

Joy
Natasha, sum to go, how beautiful and appetizing. I don’t know if I’ll ever dare to do this, but I stole the recipe.
Ikra
That's great! What a performance, what a photo!
echeva
god! what a temptation! Thank you!!!!!!!!!!! but, frankly, I'll take the idea itself into service, that is, I'll make the biscuit simpler
Tasha
Thanks for the positive comments.
echeva, the main thing is not to remove the almond flour. Dessert will become so poor without it. I take flour that is not very finely ground. Nuts are delicious in dessert. And now I'm trying to do it with different fillings. So many flavor options open up.
Babushka
Piece of art! How beautiful and how difficult!
echeva
Quote: tasha74


echeva, the main thing is not to remove the almond flour.
if you grind almonds on a coffee grinder, is this almond flour?
Tasha
She is the
MariS
Natasha, how beautiful, but how delicious !!!
I was already mentally there ... in a cafe with a piece of such a masterpiece and flew to the seventh heaven!
Thank you for your masterpieces - so exquisite!
Messalina
Please explain how to cook rice cream and is the dough thick? The frozen filling doesn't sink, does it? This is me, too, I'm thinking about options for replacing the biscuit))
Tasha
Cook the rice cream according to the principle and until the jelly is thick.
The photo shows the thickness of the dough. The core will not sink. But you need to carefully lay out in the center and slightly press into the base layer, then the side voids will be filled with dough.
May I ask? Why change the biscuit? Already the second person talks about it. What does not suit you?
Messalina
It's just too chocolate for me. I want contrast)
Babovka
Interesting recipe.
The question arose whether it is possible to replace almond flour with milled almond flakes and rice flour with milled rice?
Tasha
Can. I once bought rice flour, and its quality is worse than I would grind in a coffee grinder. Then I found out that there is pastry rice flour. She's like powder.
Tosha
I went to see the rice cream recipe. Here's what I found: Rice cream 1 portion - rice flour 65g - sugar 65g - vanilla sugar 10g - salt 2g - odorless vegetable oil 70g - water 400g. This is it?
Tasha
Just cook creamy rice "porridge", a very small amount - 40g.




Tosha, I would advise you not to mess with this recipe. A lot of manipulation. I have one of the recipe options, it is technically easier to do everything and the same chocolate taste. Designed in the restaurant and popular with guests.
Kulan. You can have a large diameter of 18cm or a diameter of 6cm 6pcs.
milk chocolate 145 (can be black)
butter 110
eggs 3
sugar 40 (brown is better)
nut flour (hazelnuts, almonds) 25
wheat flour 60
salt 2chip

Oven for 200C.
Melt chocolate + butter.
Beat eggs + sugar + whole flour + salt, combine. Grease the molds with oil sprinkle with flour, lay the bottom + inner sides with baking paper. Pour the mixture onto 2/3 of the molds. Cook 190C 5min with 6cm diameter molds. The secret is in baking. It is necessary to catch the moment when the side of the biscuit is formed, but the middle has not yet had time to bake. When done, the top usually looks still wet. After baking - let stand for 2-3 minutes, and then turn over onto a plate, remove the ring, then paper.
I hope it was helpful.
Tosha
Tasha, thanks! This option is for me)

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