Velk\u00e9 n\u00e1vraty z\u00e1padn\u00edch dezert\u016f – odpalovan\u00e9\u00a0 t\u011bsto za\u017e\u00edv\u00e1 renesanci. V\u011btrn\u00ed\u010dky, ekl\u00e9rky nebo Paris-Brest – p\u00e2te \u00e0 choux se vrac\u00ed v nov\u00e9 verzi. Tentokr\u00e1t zaujmou modern\u00ed dekorac\u00ed a neot\u0159el\u00fdmi n\u00e1pady na\u00a0 jejich n\u00e1pln\u011b a nav\u00edc budou zabaleny do drobenky, kter\u00e1 naru\u0161\u00ed jemnou texturu dezertu. P\u0159ekvap\u00ed v\u00e1s tak\u00e9 nakysl\u00e9 varianty n\u00e1pln\u00ed v odpalovan\u00e9m t\u011bst\u011b tradi\u010dn\u011b pln\u011bn\u00e9m sladkou cr\u00e9me p\u00e2tissi\u00e8re.<\/p>\r\n
<\/p>\r\n
SKY IS THE LIMIT<\/p>\r\n
Maciej Rosi\u0144ski<\/strong><\/p>\r\n Odpalovan\u00e9 t\u011bsto se vrac\u00ed s velkou silou v nes\u010detn\u00fdch variac\u00edch. Dezerty z n\u011bj mohou b\u00fdt sladk\u00e9 i nakysl\u00e9, m\u00edt jakoukoliv formu a tvar, pokud db\u00e1me o odpov\u00eddaj\u00edc\u00ed hustotu t\u011bsta. Hodn\u011b tak\u00e9 m\u016f\u017eeme hovo\u0159it o kr\u00e9mech, kter\u00e9 se k nim hod\u00ed \u2013 tady bude fungovat jak pist\u00e1ciov\u00fd kr\u00e9m, tak ganache, ovocn\u00e9 a dokonce i nakysl\u00e9 n\u00e1pln\u011b.<\/p>\r\n <\/p>\r\n VELK\u00c1 EVOUCE MAL\u00c9HO V\u011aTRN\u00cdKU<\/p>\r\n Wies\u0142aw Kucia<\/strong><\/p>\r\n T\u011bsto na v\u011btrn\u00edky se vyvinulo z\u00a0odpalovan\u00e9ho t\u011bsta . Jedn\u00edm z trend\u016f je k\u0159ehk\u00e9 listov\u00e9 t\u011bsto, kter\u00e9 d\u00e1v\u00e1 v\u011btrn\u00edku inovativn\u00ed vn\u00edm\u00e1n\u00ed ze strany spot\u0159ebitele.<\/p>\r\n \u00a0Obvykle je z\u00e1kusek z\u00a0odpalovan\u00e9ho t\u011bsta spojov\u00e1n z\u00a0klasick\u00fdm v\u011btrn\u00edkem nebo ekl\u00e9rkem, dezerty docela velk\u00e9 velikosti. \u00a0Moment\u00e1ln\u011b v\u00fdrobky z\u00a0odpalovan\u00e9ho t\u011bsta budou m\u00edt miniaturn\u00ed podobu, nap\u0159\u00edklad ekl\u00e9rk m\u00e1 velikost ukazov\u00e1\u010dku \u010dili m\u011bn\u00ed se v\u00a0monoporci.<\/p>\r\n <\/p>\r\n KLASIKA V\u00a0NOV\u00c9 VERZI<\/p>\r\n Maciej Pisarek <\/strong><\/p>\r\n G<\/strong>ateau St. Honore je jedn\u00edm ze skv\u011bl\u00fdch p\u0159\u00edklad\u016f klasick\u00e9ho cukr\u00e1\u0159sk\u00e9ho v\u00fdrobku. Dort vytvo\u0159en\u00fd v roce 1847 v\u00a0Pa\u0159\u00ed\u017ei si dodnes zachoval sv\u00e9 p\u016fvodn\u00ed slo\u017een\u00ed, ale stal se i inspirac\u00ed k vytvo\u0159en\u00ed nov\u00fdch variac\u00ed tohoto dezertu. Zp\u0159esn\u011bn\u00ed dokonal\u00fdch tvar\u016f, elegance a sofistikovanost v kone\u010dn\u00e9 \u00faprav\u011b a nov\u00e9 chu\u0165ov\u00e9 kompozice nahrazuj\u00edc\u00ed tradi\u010dn\u00ed vanilkov\u00fd kr\u00e9m Chiboust kr\u00e9mem s verz\u00ed obsahuj\u00edc\u00ed \u010dokol\u00e1du, nug\u00e1t nebo dokonce tropickou marakuju.<\/p>\r\n <\/p>\r\n KOMBINACE K\u0158EHK\u00c9HO a JEMN\u00c9HO<\/p>\r\n Pawe\u0142 Ma\u0142ecki<\/strong><\/p>\r\n Odpalovan\u00e9 t\u011bsto se intenzivn\u011b vrac\u00ed do cukr\u00e1ren. V\u011btrn\u00edky\u00a0 a ekl\u00e9rky v nov\u00fdch verz\u00edch jsou ji\u017e n\u011bjakou dobu velmi obl\u00edben\u00e9 v mnoha cukr\u00e1rn\u00e1ch, v\u010detn\u011b t\u00e9 na\u0161\u00ed. Ekl\u00e9rky u\u017e nejsou p\u0159ekrojen\u00e9 a pln\u011bn\u00e9 pouze tradi\u010dn\u00edm kr\u00e9mem – bez p\u0159ekrojen\u00ed se pln\u00ed n\u00e1pln\u011bmi r\u016fzn\u00fdch p\u0159\u00edchut\u00ed. V\u011btrn\u00ed\u010dky jsou zase spojov\u00e1ny \u00a0s k\u0159ehk\u00fdm t\u011bstem a vypadaj\u00ed jako pe\u010den\u00e9 housky s pos\u00fdpkou.<\/p>\r\n <\/p>","protected":false},"excerpt":{"rendered":" Velk\u00e9 n\u00e1vraty z\u00e1padn\u00edch dezert\u016f – odpalovan\u00e9\u00a0 t\u011bsto za\u017e\u00edv\u00e1 renesanci. V\u011btrn\u00ed\u010dky, ekl\u00e9rky nebo Paris-Brest – p\u00e2te \u00e0 choux se vrac\u00ed v […]<\/p>\n","protected":false},"author":11,"featured_media":13604,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-13616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/13616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=13616"}],"version-history":[{"count":1,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/13616\/revisions"}],"predecessor-version":[{"id":13617,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/13616\/revisions\/13617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/13604"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=13616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=13616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=13616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}