{"id":7716,"date":"2021-11-29T01:00:00","date_gmt":"2021-11-29T00:00:00","guid":{"rendered":"https:\/\/profesordefrancesenmadrid.com\/?p=7716"},"modified":"2021-11-28T16:15:09","modified_gmt":"2021-11-28T15:15:09","slug":"la-receta-del-coulant-de-chocolate-de-michel-bras-en-video","status":"publish","type":"post","link":"https:\/\/profesordefrancesenmadrid.com\/index.php\/2021\/11\/29\/la-receta-del-coulant-de-chocolate-de-michel-bras-en-video\/","title":{"rendered":"La receta del Coulant de chocolate de Michel Bras en video"},"content":{"rendered":"<p><em>Todo comenz\u00f3 con una emoci\u00f3n, de un regreso a casa despu\u00e9s de una salida de esqu\u00ed de fondo, por un tiempo execrable. La familia frigor\u00edfica se qued\u00f3 con un chocolate caliente. Luego, poco a poco, bajo el efecto del calor, las lenguas se desataron, las risas se encendieron, el ambiente se calent\u00f3.<\/em> <strong>Michel Bras<\/strong><\/p>\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/11\/Coulant-au-chocolat-1.jpg?resize=485%2C328&#038;ssl=1\" alt=\"Coulant au chocolat\" class=\"wp-image-7718\" width=\"485\" height=\"328\" srcset=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/11\/Coulant-au-chocolat-1.jpg?w=970&amp;ssl=1 970w, https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/11\/Coulant-au-chocolat-1.jpg?resize=300%2C203&amp;ssl=1 300w, https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2021\/11\/Coulant-au-chocolat-1.jpg?resize=768%2C519&amp;ssl=1 768w\" sizes=\"auto, (max-width: 485px) 100vw, 485px\" \/><figcaption><strong>Michel Bras y su Coulant au chocolat<\/strong><\/figcaption><\/figure><\/div>\n\n\n\n\n<p>Este momento conmovi\u00f3 e inspir\u00f3 a <strong>Michel Bras<\/strong> que busc\u00f3 retranscribirlo en la cocina. Despu\u00e9s de dos a\u00f1os de reflexi\u00f3n, de puesta a punto, de intentos, la receta fue elaborada definitivamente en un d\u00eda de 1981, suscitando en <strong>Michel Bras<\/strong> \u00ab<em>un entusiasmo y un orgullo que se vive raramente en una vida de cocinero<\/em>\u00bb. Una historia de calor y fr\u00edo.<\/p>\n<p>El <strong>Coulant<\/strong> se compone de dos aparatos bien diferenciados: una pasta de galleta y una ganache de chocolate congelada que se insertar\u00e1 en el aparato de galleta. Una vez recalentado, la galleta en el exterior se cocinar\u00e1 y tibia, mientras que su coraz\u00f3n, tan derretido como el nuestro en la degustaci\u00f3n, dejar\u00e1 escapar un chorro de lava de chocolate al primer golpe de cuchara. El espect\u00e1culo es fascinante. La temperatura ha subido de repente. Hoy, las imitaciones han irrumpido en el planeta goloso. Para el creador, su historia y su experiencia son para siempre suyas.<\/p>\n\n<p><strong>Coulant de chocolate de Michel Bras con Las Recetas de MJ:<\/strong><\/p>\n\n\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"790\" height=\"445\" src=\"https:\/\/www.youtube.com\/embed\/wDHpN_aQ0qI?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-ES&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span>\n<\/div><\/figure>\n\n\n<p><a href=\"https:\/\/www.bras.fr\/fr\/page-article\/le-coulant-au-chocolat\" target=\"_blank\" rel=\"noopener\"><strong>\u2192 Michel Bras<\/strong><\/a><\/p>\n<p><a href=\"https:\/\/www.youtube.com\/channel\/UCmObdAaNbtVVR1OkKUsdgqg\" target=\"_blank\" rel=\"noopener\"><strong>\u2192 La cadena YouTube de Las Recetas de MJ<\/strong><\/a><\/p>\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/profesordefrancesenmadrid.com\/index.php\/category\/cultura-francesa-en-madrid\/gastronomie\/\" target=\"_blank\" rel=\"noopener\"><strong>+ de Gastronomie<\/strong><\/a><\/h3>\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/profesordefrancesenmadrid.com\/index.php\/cultura-francesa-en-madrid\/\" target=\"_blank\" rel=\"noopener\"><strong>+ de Cultura francesa<\/strong><\/a><\/h3>","protected":false},"excerpt":{"rendered":"<p>Todo comenz&oacute; con una emoci&oacute;n, de un regreso a casa despu&eacute;s de una salida de esqu&iacute; de fondo, por un tiempo execrable. La familia frigor&iacute;fica se qued&oacute; con un chocolate caliente. Luego, poco a poco, bajo el efecto del calor, las lenguas se desataron, las risas se encendieron, el ambiente&#8230;<\/p>\n","protected":false},"author":3,"featured_media":7719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[23,45],"tags":[],"class_list":["post-7716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultura-francesa-en-madrid","category-gastronomie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La receta del Coulant de chocolate de Michel Bras en video - 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