Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "53567e9fb37340b1ab8cd1f57a6d422d",
    "updated": "2025-05-07T14:00:32.553Z",
    "title": "Lemon Curd Cream Puffs",
    "subtitle": "A Disney Classic",
    "description": "Step into the magical world of classic French-inspired desserts with these delightful cream puffs. For a gluten-free variation, substitute gluten-free flour, add one extra egg, and skip the sugar dough. If you prefer a less sweet treat, simply omit the sugar dough and gently smooth the tops of the puffs with a damp fingertip before baking.",
    "ingredients": [
      {
        "section": "SUGAR DOUGH",
        "ingredients": [
          "unsalted butter, at room temperature",
          "sugar",
          "all-purpose flour"
        ]
      },
      {
        "section": "CREAM PUFFS",
        "ingredients": [
          "water",
          "unsalted butter",
          "sugar",
          "salt",
          "all-purpose flour, sifted",
          "eggs"
        ]
      },
      {
        "section": "LEMON CURD",
        "ingredients": [
          "egg yolks",
          "sugar",
          "fresh lemon juice (from about 4 lemons).",
          "unsalted butter, cubed"
        ]
      }
    ],
    "instructions": [
      "FOR SUGAR DOUGH",
      "In a bowl, combine the butter, sugar, and flour, mixing until the dough forms.",
      "Place the dough on one half of a large piece of plastic wrap.",
      "Fold the plastic wrap over the dough and gently press it into a 1/4-inch-thick round.",
      "Refrigerate and chill for at least 1 hour.",
      "FOR CREAM PUFFS",
      "Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.",
      "In a medium saucepan over high heat, bring water, butter, sugar, and salt to a boil.",
      "Remove from heat and quickly stir in the flour using a wooden spoon.",
      "Return the saucepan to medium-high heat and stir vigorously until the mixture pulls away from the sides and forms a ball, about 2 minutes.",
      "Transfer the mixture to a bowl of an electric mixer fitted with a paddle attachment and mix on low until slightly cooled, about 2 minutes.",
      "Increase speed to medium; add the eggs one at a time, beating until the dough comes back together before adding the next egg. Continue beating until a soft peak forms, about 2 minutes.",
      "Transfer the batter into a large zip-top bag, squeezing the dough into the bottom corner. Snip off the tip of the bag and pipe 2-inch dots of batter onto the prepared baking sheets.",
      "Work quickly to roll out the sugar dough in plastic wrap to 1/8-inch thickness.",
      "Cut into 2-inch circles and use a butter knife to place the circles on top of each puff.",
      "Bake for 35 to 40 minutes, or until the tops are golden brown.",
      "Set aside to cool before filling.",
      "FOR LEMON CURD:",
      "Fill a medium saucepan with a few inches of water and place over medium-high heat.",
      "Combine egg yolks and sugar in a heatproof bowl that fits over the saucepan; whisk for 1 minute, then add lemon juice. Continue whisking for 6 to 8 minutes until the mixture thickens.",
      "Remove from heat, then add butter, one piece at a time, stirring until completely melted before adding the next.",
      "Transfer the curd to a clean bowl and cover by placing plastic wrap directly onto the surface. Refrigerate until chilled.",
      "Using a paring knife, make a small X at the bottom of each puff. Fill a large resealable bag with lemon curd, snip off the tip, and pipe the curd into each puff."
    ],
    "notes_ingredients": "To prepare a gluten-free version, use gluten-free flour, add one additional egg, and omit the sugar dough. For a less sweet alternative, skip the sugar dough and lightly smooth the tops of the puffs with a damp fingertip before baking.",
    "notes_instructions": null
  }
]