Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "f90909c1ebb049b4ac784448d6e71569",
    "updated": "2025-04-25T20:48:34.528Z",
    "title": "Profiteroles",
    "subtitle": "PALEO VEGETARIAN",
    "description": "My mother always possessed remarkable patience and a true talent for crafting, evident in creations like the five-tiered wedding cake she made, adorned with meticulously handcrafted sugar-paste flowers.  Her annual Christmas decorations were a spectacle of homemade ornaments and treats. I vividly recall her crafting a croquembouche, a breathtaking edible masterpiece. Profiteroles, in my eyes, have always embodied delicate elegance, perfect for afternoon tea. This paleo version offers versatility: fill them with dairy-free pastry cream and a rich chocolate ganache, or opt for whipped coconut cream and fresh fruit.  A savory twist involves splitting the pastry and inserting a slice of pepperoni.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(86 g) superfine blanched almond flour (such as bob's red mill brand)",
          "(15 g) coconut flour (such as let's do organic brand)",
          "(110 g) plus 1 tablespoon arrowroot flour (also known starch or powder)",
          "(100 g) tapioca flour",
          "homemade baking powder",
          "salt",
          "(120 g) coconut milk or canned organic coconut milk without guar gum (such as native forest's simple)",
          "(110 g) organic extra virgin coconut oil",
          "(110 g) eggs (this weight without the shells; start with 2 eggs), at room temperature, lightly whisked",
          "pastry cream, very cold",
          "(127 g) paleo 70% dark chocolate chips (such as hu brand)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 450°F. Line a baking sheet with parchment paper.",
      "In a medium bowl, whisk together the almond flour, coconut flour, arrowroot flour, tapioca flour, baking powder, and salt.",
      "In a medium saucepan over medium-high heat, combine the coconut milk and coconut oil. Heat until just before boiling. Remove from heat and add the dry ingredients. Mix thoroughly with a spatula until combined.",
      "Transfer the mixture to a stand mixer fitted with the paddle attachment. Beat on low speed for 3 minutes to cool.",
      "With the mixer running, gradually add the eggs in three additions. Increase the speed to high and beat until well incorporated.",
      "Turn off the mixer. The dough will be quite sticky. Allow it to rest for 15 minutes.",
      "Transfer the dough to a piping bag fitted with a ⅜-inch tip. Pipe 1- to 2-inch rounds onto the prepared baking sheet, spacing them about 2½ inches apart. (Alternatively, use a zip-top bag with a corner snipped off.)",
      "Bake for 8 minutes, then reduce the oven temperature to 400°F and bake for another 3+ minutes, until the bottoms are lightly golden.",
      "Cool the pastries completely on the baking sheet. (They can be frozen for up to 4 months at this stage. Thaw overnight in the refrigerator before using.)",
      "Fill a piping bag fitted with a ¼-inch tip with the chilled pastry cream.  Make a small incision in the side of each pastry and pipe in the desired amount of filling. (The zip-top bag method can also be used here.)",
      "Fill a medium saucepan about halfway with water and bring to a boil over medium-high heat.",
      "Place the chocolate chips in a heatproof bowl that fits snugly over the saucepan without touching the water.",
      "Once the water boils, turn off the heat and place the bowl over the saucepan. Let the chocolate soften, then stir until completely melted.",
      "Drizzle melted chocolate over each profiterole and refrigerate for a few minutes to set. These are best enjoyed fresh but can be refrigerated before serving."
    ],
    "notes_ingredients": "Whipped coconut cream and fresh fruit make a delightful alternative filling. For a savory option, consider splitting the pastries and adding a slice of pepperoni.",
    "notes_instructions": null
  }
]