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": "5cc9114a25b14b4584e369d21d42aff7",
    "updated": "2025-05-08T09:55:52.325Z",
    "title": "Mocha Poké Puffs",
    "subtitle": null,
    "description": "Serena baked two flavors of fresh, Pokémon-friendly Poké Puffs — a pink fruity variety and a brown chocolate one. When Slurpuff steals one, its trainer, Miette, criticizes Serena's Poké Puffs. Later, Serena and Miette compete in the Poké Puffs Contest, reaching the final round alongside another contestant. I decided to make the chocolate version, adding a mocha twist.",
    "ingredients": [
      {
        "section": "Coffee Pastry Cream",
        "ingredients": [
          "eggs",
          "egg yolk",
          "cornstarch",
          "whole milk",
          "granulated sugar",
          "instant coffee powder",
          "salt",
          "vanilla extract",
          "semisweet chocolate bar, finely chopped"
        ]
      },
      {
        "section": "Chocolate Cream Puffs",
        "ingredients": [
          "all-purpose flour",
          "unsweetened cocoa powder",
          "unsalted butter",
          "water",
          "whole milk, plus more if needed",
          "sugar",
          "salt",
          "eggs, beaten"
        ]
      },
      {
        "section": "Coffee Diplomat Cream",
        "ingredients": [
          "heavy whipping cream"
        ]
      },
      {
        "section": "Chocolate Dip",
        "ingredients": [
          "white chocolate bar",
          "semisweet chocolate bar"
        ]
      }
    ],
    "instructions": [
      "Prepare the coffee pastry cream by whisking together 2 eggs, 1 egg yolk, and cornstarch in a medium heatproof bowl until fully combined.",
      "In a saucepan, mix the milk, granulated sugar, instant coffee powder, and salt. Heat over medium until it reaches a rapid simmer, then remove from the heat. Gradually whisk one-third of the hot milk mixture into the egg mixture to temper it.",
      "Combine the tempered egg mixture with the remaining milk in the saucepan. Return to medium heat, stirring constantly until the mixture thickens into a smooth paste, about 2 to 3 minutes. Remove from heat, stir in the vanilla extract and semisweet chocolate until melted and blended. Transfer to a heatproof container, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until firm.",
      "Meanwhile, preheat the oven to 450°F (230°C; gas mark 8) to prepare the chocolate cream puffs.",
      "Combine the flour and cocoa powder by sifting them together in a bowl. In a saucepan, bring butter, water, milk, sugar, and salt to a boil. Remove from heat, add the flour-cocoa mixture, and stir vigorously until smooth. Return to medium-high heat and cook, stirring continuously for 2 to 3 minutes until a thin film forms and then disappears from the bottom of the pan, forming a dough ball. Remove from heat and transfer the dough to a stand mixer bowl.",
      "Using a paddle attachment, mix the dough on low speed for 2 minutes to cool. Gradually add the beaten eggs, mixing well after each addition, until the batter reaches a soft peak consistency—when lifted, the batter holds a V shape. If too dry, add milk in 1 teaspoon increments until desired texture is achieved.",
      "Transfer the batter to a piping bag fitted with a ½-inch (12 mm) tip. Line a baking tray with parchment paper or a silicone mat. Pipe 2-inch (5 cm) circles, about 1 inch (2.5 cm) tall, spacing each 2 inches (5 cm) apart to make 8 puffs. Smooth any peaks gently with dampened fingers.",
      "Bake for 10 minutes, then lower the oven temperature to 350°F (175°C; gas mark 4) without opening the door, and bake for another 30 minutes. Check for firmness and even browning; if underbaked, close the oven and bake an additional 5 minutes. After baking, turn off the oven, leave the door slightly open, and let the puffs sit inside for 10 minutes. Remove and pierce a ¼-inch-wide (6 mm) hole at the base of each puff using a toothpick or small knife.",
      "For the coffee diplomat cream, whisk the chilled coffee pastry cream until smooth and softened.",
      "In a separate bowl, whip the heavy cream on high speed until soft peaks form, about 2 minutes. Fold half of the coffee pastry cream into the whipped cream until smooth. Transfer this coffee diplomat cream to a piping bag.",
      "To prepare the chocolate dip, melt the white and semisweet chocolate together in a microwave-safe bowl by heating for about 40 seconds. Stir until smooth.",
      "To assemble, cut a ¼-inch (6 mm) hole at the tip of the piping bag and fill each cream puff through the base hole with the coffee diplomat cream. Wipe away any excess cream from the bottoms. Dip the tops of the puffs into the chocolate dip, allowing excess chocolate to drip off. Place the dipped puffs on a parchment-lined tray and refrigerate until set, about 10 minutes.",
      "Use a basket-weave piping tip to pipe diagonal vertical lines across the tops of the puffs, slightly overlapping from the edge of the chocolate dip to the puff center, creating a swirl pattern. Repeat until all puffs are decorated and ready to serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]