Tu es un traducteur. Tu es en charge de traduire toutes les valeurs présentent dans la liste d'object.
       Tu traduis de la langue en (ISO 639) vers la langue fr (ISO 639).
       Fais bien attention au contexte. On est sur une recette de cuisine. Les ingrédients doit être bien traduis.
   
       Voici la liste d'object à traduire:
   
       json
       [{"recipeCode":"66953b21-f9c6-492d-b882-c6e235964712","updated":"2025-03-09T12:08:56.000Z","title":"Raspberry saint-honoré","subtitle":"","description":"Create a magnificent raspberry Saint-Honoré, combining the lightness of whipped cream, the sweetness of raspberries, and the crunchiness of the pastry to delight your guests.","instructions":["The day before, heat half of the cream with the powdered sugar and the split and scraped vanilla bean. Pour over the rest of the cream, mix, and let infuse for 24 hours in the fridge.","The day before, heat the milk and half of the cream with the mint leaves. Add the remaining cream, mix, and let infuse for 24 hours in the refrigerator.","The day before, intimately mix the butter and flour, roll out between 2 sheets of parchment paper into a rectangle of 2 cm height and reserve in the refrigerator until use.","Also make the détrempe the day before. In the bowl of a mixer fitted with a dough hook, combine all elements (except the powdered sugar) in the given order, then knead until a ball forms. Shape into a square and reserve in the refrigerator for 12 hours.","Roll out the butter-flour rectangle into a square larger than the détrempe, so you can wrap it. Close like an envelope and give a simple fold (see illustrated tip on page 89). Perform this operation 5 times, allowing it to rest for 30 minutes in the fridge between each fold.","Roll out the dough to about 3 mm thickness. Place it on a baking sheet lined with parchment paper and let harden for 1 hour in the freezer for better holding during baking.","Preheat the oven to 170 °C. Place the sheet in the oven and bake for 25 minutes.","Cut the puff pastry into a 16 cm diameter disk, turn it over and sprinkle with powdered sugar. Melt the powdered sugar by placing the puff pastry in the oven for a few minutes at 215 °C. Let it cool off the heat on a wire rack.","In a saucepan, heat the milk, water, salt, butter, and grape seed oil. Once boiling, add the sifted flour all at once. Dry out for 1 minute over medium heat.","Put the obtained paste in the bowl of a mixer fitted with a paddle and mix for 10 minutes on low speed until completely cooled. Incorporate the eggs one by one and knead until a smooth paste forms. Place in an 8 mm piping bag and deposit 20 choux of about 2.5 cm diameter on a non-stick baking sheet. Reserve in the freezer.","Mix all the ingredients together until obtaining a dough. Roll it out between 2 sheets of parchment paper to 1.5 mm thickness. Reserve for 30 minutes in the freezer. Once the craquelin is well hardened, cut out 20 disks of 2.5 cm diameter with a cookie cutter.","Preheat the oven to 180 °C. Place a craquelin on the choux, bake, and cook for 12 minutes. Let cool on a rack.","Heat the infused cream and blend. Strain the mint cream through a sieve. Soak the gelatin in a bowl of cold water.","In a mixing bowl, whisk the egg yolks and sugar until the mixture whitens. Pour the mint cream over, mix, and bring to a boil. Stop cooking at the first bubble. Incorporate the drained gelatin and mix until completely dissolved. Blend to homogenize the cream, cover with plastic wrap tightly, and reserve at room temperature. Smooth before use.","Heat the raspberry puree to 40 °C, pour in the agar-agar and bring to a boil. Let cool completely, then blend. Add the halved raspberries.","In a saucepan, combine the sugar, water, and glucose syrup, and cook to 160 °C.","Whip the chilled vanilla cream into whipped cream. Once the choux are cold, fill them with a piping bag of mint cream and raspberry insert. Drizzle with caramel, then place them, caramel side down, in 4 cm diameter silicone half-sphere molds.","Put a layer of mint cream in the middle of the puff pastry (1), add the raspberry filling, and cover with cream. Arrange 14 choux around (2). Using a Saint-Honoré piping nozzle, pipe the whipped cream (3), add 6 choux and decorate with 6 halved raspberries (4)."],"ingredients":[{"section":"For the vanilla whipped cream","ingredients":["heavy cream","powdered sugar","madagascan vanilla bean"]},{"section":"The buckwheat inverted puff pastry","ingredients":["butter","flour"]},{"section":"The détrempe","ingredients":["water","vinegar","fleur de sel","butter","flour","buckwheat flour","powdered sugar"]},{"section":"The choux pastry","ingredients":["water","whole milk","butter","grape seed oil","salt","flour","eggs"]},{"section":"The craquelin","ingredients":["brown sugar","butter","flour"]},{"section":"The mint cream","ingredients":["whole milk","heavy cream","egg yolks","granulated sugar","gelatin","mint leaves"]},{"section":"The raspberry insert","ingredients":["raspberry puree","agar-agar","fresh raspberries"]},{"section":"The caramel","ingredients":["granulated sugar","water","glucose syrup"]},{"section":"The decoration","ingredients":["raspberries"]}],"notes_ingredients":"","notes_instructions":""}]
   
   
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       Renvoie cette liste d'object traduis en fr (ISO 639).
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