{"id":1264,"date":"2013-03-13T09:00:04","date_gmt":"2013-03-13T08:00:04","guid":{"rendered":"https:\/\/www.estudiahosteleria.com\/blog\/?p=1264"},"modified":"2017-10-25T10:55:21","modified_gmt":"2017-10-25T08:55:21","slug":"que-tendra-el-coulant-de-michel-bras","status":"publish","type":"post","link":"https:\/\/www.estudiahosteleria.com\/blog\/cocina\/que-tendra-el-coulant-de-michel-bras","title":{"rendered":"\u00bfQu\u00e9 tendr\u00e1 el Coulant de Michel Bras?"},"content":{"rendered":"<p style=\"text-align: justify;\">El tiempo ha hecho que el <strong>coulant<\/strong> sea<em>\u00a0&#8220;el coulant de Michel Bras<\/em>\u201d, dice su creador. Su elaboraci\u00f3n, en 1980, no fue f\u00e1cil. Aunque <em>Bras<\/em> ten\u00eda la idea muy clara, la t\u00e9cnica le puso las cosas dif\u00edciles. Y entonces surgi\u00f3 el postre:<\/p>\n<p style=\"text-align: center;\">\u201c<em>Que me pirateen no es problema, era f\u00e1cil de imaginar, pero la intensidad de la emoci\u00f3n que sent\u00ed al sacar el primer coulant del horno nadie me la puede roba<\/em>r\u201d (Michel Bras)<\/p>\n<p style=\"text-align: justify;\">Aqu\u00ed os dejamos la<strong> receta del coulant,<\/strong> aunque seguramente, Michel se guardar\u00e1 algunos secretos sobre su elaboraci\u00f3n.<\/p>\n<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">200 gramos de az\u00facar.<\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">6 huevos.<\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">180 gramos de cobertura negra.<\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">190 gramos de mantequilla.<\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">90 gramos de harina tamizada.<\/span><\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3n<\/strong><\/p>\n<p style=\"text-align: justify;\">Emulsionar los huevos m\u00e1s el az\u00facar, a\u00f1adir la mantequilla y la cobertura de chocolate (las dos cosas previamente derretidas) y por \u00faltimo incorporar la harina.<\/p>\n<p>Temperatura de horneado 210\/220\u00ba C<\/p>\n<p><a href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2013\/03\/Truco-coulant1.jpg\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-1268\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2013\/03\/Truco-coulant1.jpg\" alt=\"Truco coulant\" width=\"1200\" height=\"456\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2013\/03\/Truco-coulant1.jpg 1200w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2013\/03\/Truco-coulant1-300x114.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2013\/03\/Truco-coulant1-1024x389.jpg 1024w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2013\/03\/Truco-coulant1-624x237.jpg 624w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El tiempo ha hecho que el coulant sea &#8220;el coulant de Michel Bras\u201d, dice su creador. Su elaboraci\u00f3n, en 1980, no fue f\u00e1cil.<\/p>\n","protected":false},"author":4,"featured_media":6412,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[409,695],"tags":[234,697,691],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>- \u00bfQu\u00e9 tendr\u00e1 el Coulant de Michel Bras?<\/title>\n<meta name=\"description\" content=\"El tiempo ha hecho que el\u00a0coulant\u00a0sea\u00a0&quot;el coulant de Michel Bras\u201d, dice su creador. 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