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": "786c97cdd6b5477fbce4abf1d7106a88",
    "updated": "2025-05-08T10:43:29.509Z",
    "title": "Chocolate Cornets",
    "subtitle": null,
    "description": "In the first episode of Lucky Star, the protagonist Konata Izumi asks her friend Tsukasa which end of a chocolate cornet—a cone-shaped Japanese pastry filled with chocolate custard—she eats first, sparking a discussion about which end is \"the head.\" Later, their friend Miyuki suggests tearing off the thin end and dipping it into the chocolate cream at the wider end. This recipe makes six cornets, so you and your friends can enjoy tasting them in various ways!",
    "ingredients": [
      {
        "section": "Milk Bread",
        "ingredients": [
          "warm milk",
          "sugar",
          "eggs, divided",
          "packet active dry yeast",
          "all-purpose flour, plus more for dusting",
          "milk powder",
          "salt",
          "unsalted butter, at room temperature, divided, plus more for greasing"
        ]
      },
      {
        "section": "Chocolate Custard",
        "ingredients": [
          "egg yolks",
          "sugar",
          "salt",
          "cornstarch (or potato starch).",
          "milk",
          "semisweet or dark chocolate chips",
          "vanilla extract"
        ]
      }
    ],
    "instructions": [
      "To prepare the milk bread: In the bowl of a stand mixer, combine the warm milk, 2 tablespoons sugar, 1 egg, and yeast.",
      "Using the dough hook attachment, mix on medium speed until combined, about 5 seconds.",
      "In a separate bowl, whisk together the flour, milk powder, and salt.",
      "Add the dry ingredients to the wet mixture in the stand mixer bowl.",
      "Mix on medium-high speed for 2 minutes, or until a dough forms, scraping down the sides as necessary.",
      "Turn off the mixer and add 1 tablespoon of butter.",
      "Turn the mixer back on medium-high speed and knead until the butter is fully incorporated, about 3 to 4 minutes.",
      "Add the remaining tablespoon of butter and mix until combined.",
      "Continue kneading the dough on medium speed until it becomes soft and smooth, approximately 4 minutes.",
      "Remove the dough from the bowl, grease the bowl with butter (or nonstick spray or oil), place the dough back in the bowl, and cover with plastic wrap.",
      "Let the dough rise in a warm place until doubled in size, about 45 to 50 minutes. The dough is ready when a poke in the center does not collapse.",
      "Deflate the dough by gently punching the center.",
      "Turn the dough out onto a flour-dusted surface.",
      "Pat the dough firmly to release more gas.",
      "Roll the dough into a log and divide it into 6 equal pieces.",
      "Shape each piece into a ball, then flatten each with a rolling pin dusted with flour to remove any visible air bubbles.",
      "Roll each flattened piece tightly into a log, then stretch it to 12 inches (30 cm) by rolling back and forth from the center to the edges using both hands.",
      "Taper one end to be thinner than the other.",
      "Grease the cornet molds with butter.",
      "Wrap each piece of dough around a mold, beginning by placing the tapered end about ¼ inch (6 mm) below the mold's tip, then winding the dough toward the base. Seal both ends by firmly pinching.",
      "Repeat for all remaining dough pieces and molds.",
      "Place the molds on a baking tray lined with parchment paper, cover with a towel, and let rise in a warm spot until doubled in size, about 15 minutes.",
      "Preheat the oven to 350°F (175°C; gas mark 4).",
      "Prepare an egg wash by whisking the remaining egg in a small bowl.",
      "Brush the dough surfaces with the egg wash using a pastry brush.",
      "Bake for 12 to 15 minutes, or until the cornets turn golden brown.",
      "Allow them to cool before removing the molds.",
      "To make the chocolate custard: In a medium heatproof bowl, whisk together the egg yolks and 2 tablespoons sugar until pale and creamy.",
      "Add the salt and cornstarch, whisking until smooth and free of lumps.",
      "Heat the milk in a saucepan over medium heat until it just reaches a rapid simmer, then remove from heat.",
      "Temper the egg yolk mixture by slowly adding one-third of the hot milk while whisking constantly.",
      "Add the remaining milk gradually while continuing to whisk until fully blended.",
      "Return the combined mixture to the saucepan and heat over medium, stirring constantly until it thickens, about 5 minutes.",
      "Remove from heat and transfer to a clean bowl.",
      "Add the chocolate chips and vanilla extract, gently whisking until the chocolate is melted and the custard is smooth.",
      "Cover the surface of the custard with plastic wrap, ensuring it touches the custard to prevent a skin from forming, and refrigerate until set, about 30 minutes.",
      "To assemble: Remove the custard from the refrigerator and whisk briefly to restore a smooth consistency.",
      "Transfer the custard to a piping bag fitted with a ½-inch (12 mm) tip.",
      "Pipe the custard into the hollow of each cornet until filled.",
      "Repeat with the remaining custard and cornets."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]