{"id":198497,"title":"Bezlepkov\u00e9 brio\u0161ky s pist\u00e1ciemi a kr\u00e9mem","modified":"2026-10-31T17:40:13+01:00","plain":"Zbyly v\u00e1m ze v\u010derej\u0161ka boch\u00e1nky a nev\u00edte, co s nimi? V tomto receptu je namo\u010d\u00edte do vanilkov\u00e9ho sirupu, napln\u00edte pist\u00e1ciovou n\u00e1pln\u00ed, na p\u00e1r minut vr\u00e1t\u00edte do trouby a nakonec ozdob\u00edte vrstvou vanilkov\u00e9 \u0161leha\u010dky.\n\n\n\nTohle m\u00e1 daleko k brio\u0161ce, kterou jen rozkroj\u00edte a zastudena napln\u00edte. Prvn\u00ed sousto je vl\u00e1\u010dn\u00e9, jemn\u00e9, uprost\u0159ed trochu hutn\u011bj\u0161\u00ed a hned nato se ozve chu\u0165 pist\u00e1ci\u00ed. Tento recept dopl\u0148uje m\u00e9 dal\u0161\u00ed recepty na bezlepkov\u00fd chl\u00e9b a sladk\u00e9 pe\u010divo.\n\n\n\nDal\u0161\u00ed sladkost k sn\u00eddani, mini croissanty s mandlemi.\n\n\n\nCo jsou brio\u0161ky se \u0161leha\u010dkou bez lepku a lakt\u00f3zy?\n\n\n\nJsou to brio\u0161ky bez lepku a lakt\u00f3zy, kr\u00e1tce namo\u010den\u00e9 do vanilkov\u00e9ho sirupu, napln\u011bn\u00e9 pist\u00e1ciovou pastou, znovu zape\u010den\u00e9 a nakonec ozdoben\u00e9 vanilkovou \u0161leha\u010dkou a nasekan\u00fdmi pist\u00e1ciemi. Recept vych\u00e1z\u00ed z ji\u017e upe\u010den\u00fdch brio\u0161ek a plat\u00ed pro n\u011bj stejn\u00e9 z\u00e1sady jako pro jak\u00e9koli bezlepkov\u00e9 sladk\u00e9 pe\u010den\u00ed. Postup se li\u0161\u00ed od klasi\u010dt\u011bj\u0161\u00edch brio\u0161ek se \u0161leha\u010dkou, kter\u00e9 se \u010dasto rozkrajuj\u00ed nap\u016fl a pln\u00ed \u0161leha\u010dkou, n\u011bkdy i ovocem, ve stylu pe\u010diva maritozzo.\n\n\n\nTady v\u0161e stoj\u00ed na boch\u00e1nc\u00edch ze v\u010derej\u0161ka. Namo\u010den\u00ed do sirupu a druh\u00e9 zape\u010den\u00ed jim vr\u00e1t\u00ed vl\u00e1\u010dnost a dojem \u010derstvosti. Pro p\u0159esnost suroviny odva\u017eujte v metrick\u00fdch jednotk\u00e1ch.\n\n\n\nJak recept vznikl\n\n\n\n\u0160\u00e9fkucha\u0159 Rommel Reyes vysv\u011btluje, \u017ee z\u00e1kladem bylo p\u011bt boch\u00e1nk\u016f, kter\u00e9 mu zbyly z p\u0159edchoz\u00edho dne po pe\u010den\u00ed na pozdn\u00ed sn\u00eddani. P\u0159ipravil jich dvojn\u00e1sobn\u00e9 mno\u017estv\u00ed, co\u017e bylo na osm lid\u00ed p\u0159\u00edli\u0161, a zbytek si nechal na dal\u0161\u00ed den.\n\n\n\nTento recept je tedy z\u00e1m\u011brn\u011b zalo\u017een\u00fd na vyu\u017eit\u00ed zbytk\u016f. M\u00edsto \u010dek\u00e1n\u00ed na \u010derstv\u011b upe\u010den\u00e9 boch\u00e1nky Rommel vezme ty zbyl\u00e9 a prom\u011bn\u00ed je v dezert postupem navr\u017een\u00fdm pr\u00e1v\u011b pro tento \u00fa\u010del.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad tvo\u0159\u00ed boch\u00e1nky. Dob\u0159e se hod\u00ed bezlepkov\u00e9 boch\u00e1nky s pomeran\u010dovou v\u016fn\u00ed, ale m\u016f\u017eete pou\u017e\u00edt sv\u016fj obvykl\u00fd recept na bezlepkov\u00e9 boch\u00e1nky. Pou\u017e\u00edt m\u016f\u017eete i kupovan\u00e9, pokud jsou skute\u010dn\u011b bez lepku a bez lakt\u00f3zy, pot\u0159ebujete-li dodr\u017eet ob\u011b omezen\u00ed.\n\n\n\nPist\u00e1cie tvo\u0159\u00ed srdce receptu. M\u016f\u017eete pou\u017e\u00edt dom\u00e1c\u00ed pist\u00e1ciovou pastu z pra\u017een\u00fdch pist\u00e1ci\u00ed nebo kupovan\u00e9 pist\u00e1ciov\u00e9 m\u00e1slo. Funguje oboj\u00ed a pasta s certifikac\u00ed bez lepku a lakt\u00f3zy v\u00e1s uchr\u00e1n\u00ed p\u0159ed nep\u0159\u00edjemn\u00fdm p\u0159ekvapen\u00edm.\n\n\n\nVanilka se pou\u017e\u00edv\u00e1 dvakr\u00e1t, do sirupu a do \u0161leha\u010dky. Na sirup m\u016f\u017eete sva\u0159it vodu, cukr a vy\u0161kr\u00e1bnut\u00fd vanilkov\u00fd lusk, a vyu\u017e\u00edt tak i pr\u00e1zdn\u00fd lusk, nebo jej nahradit vanilkov\u00fdm extraktem podle toho, co m\u00e1te doma. Tak\u00e9 \u0161leha\u010dku m\u016f\u017eete ochutit pravou vanilkou bez p\u0159id\u00e1v\u00e1n\u00ed cukru.\n\n\n\nP\u0159i v\u00fdb\u011bru smetany v\u011bnujte pozornost konkr\u00e9tn\u00edmu v\u00fdrobku. Mnoh\u00e9 bezlakt\u00f3zov\u00e9 smetany ke \u0161leh\u00e1n\u00ed nebo jejich rostlinn\u00e9 alternativy jsou u\u017e slazen\u00e9, tak\u017ee n\u011bkdy je lep\u0161\u00ed nep\u0159id\u00e1vat nic krom\u011b vanilky. Pokud je va\u0161e smetana u\u017e sladk\u00e1, nechte ji tak. Pokud nen\u00ed, zvolte variantu bez p\u0159idan\u00e9ho cukru, ochucenou pouze vanilkou.\n\n\n\nSirup m\u016f\u017eete ponechat jednoduch\u00fd, ale tak\u00e9 ho trochu obm\u011bnit r\u016f\u017eovou vodou, vodou z pomeran\u010dov\u00fdch kv\u011bt\u016f, Cointreau nebo Disaronnem. Na z\u00e1v\u011br p\u0159ijdou nasekan\u00e9 pist\u00e1cie, kter\u00e9 se p\u0159id\u00e1vaj\u00ed a\u017e na posledn\u00ed chv\u00edli, aby si zachovaly svou strukturu.\n\n\n\nM\u00e1te chu\u0165 na chl\u00e9b, kter\u00fd si nakr\u00e1j\u00edte na kraj\u00edce? Bezlepkov\u00fd chl\u00e9b bez hn\u011bten\u00ed.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a chyby, kter\u00fdm se vyhnout\n\n\n\nPodstata receptu spo\u010d\u00edv\u00e1 v n\u011bkolika p\u0159esn\u00fdch kroc\u00edch. Nejde o napln\u011bn\u00ed \u010derstv\u00e9ho boch\u00e1nku, ale o navr\u00e1cen\u00ed pevnosti a vl\u00e1\u010dnosti ji\u017e upe\u010den\u00e9mu pe\u010divu a jeho n\u00e1sledn\u00e9 dokon\u010den\u00ed jako dezertu p\u0159ipraven\u00e9ho t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm.\n\n\n\nP\u0159\u00edprava sirupu a trouby\n\n\n\nSpole\u010dn\u011b p\u0159ive\u010fte k varu vodu, cukr a vanilku, pot\u00e9 odstavte a nechte odpo\u010dinout. Pokud pou\u017e\u00edv\u00e1te vanilkov\u00fd lusk, m\u016f\u017eete do sirupu pou\u017e\u00edt i vy\u0161kr\u00e1bnut\u00fd lusk. Pokud ho nem\u00e1te, hod\u00ed se i vanilkov\u00fd extrakt.\n\n\n\nNe\u017e se pust\u00edte do boch\u00e1nk\u016f, p\u0159edeh\u0159ejte troubu na 180\u00b0C. Zap\u00e9k\u00e1n\u00ed trv\u00e1 kr\u00e1tce, proto u\u017e mus\u00ed b\u00fdt trouba vyh\u0159\u00e1t\u00e1 na spr\u00e1vnou teplotu.\n\n\n\nVydlab\u00e1n\u00ed, nam\u00e1\u010den\u00ed a pln\u011bn\u00ed\n\n\n\nMal\u00fdm kuchy\u0148sk\u00fdm no\u017eem vydlabejte uprost\u0159ed ka\u017ed\u00e9ho boch\u00e1nku otvor. M\u011bl by b\u00fdt p\u0159ibli\u017en\u011b 2,5 cm \u0161irok\u00fd a 2,5 cm hlubok\u00fd, dno ale nepro\u0159\u00edzn\u011bte. Pokud ho pro\u0159\u00edznete skrz, sirup i n\u00e1pl\u0148 vyte\u010dou.\n\n\n\nKa\u017ed\u00fd boch\u00e1nek namo\u010dte na 5 sekund do vanilkov\u00e9ho sirupu, ne d\u00e9le, a pak ho polo\u017ete na m\u0159\u00ed\u017eku, aby p\u0159ebyte\u010dn\u00fd sirup odkapal. Tento krok je velmi d\u016fle\u017eit\u00fd, proto\u017ee pr\u00e1v\u011b d\u00edky n\u011bmu z\u00edsk\u00e1 pe\u010divo p\u0159ed pe\u010den\u00edm zp\u011bt svou vl\u00e1\u010dnost.\n\n\n\nJakmile boch\u00e1nek okape, napl\u0148te ho pist\u00e1ciovou pastou. Hod\u00ed se jak pist\u00e1ciov\u00e1 pasta, tak pist\u00e1ciov\u00e9 m\u00e1slo.\n\n\n\nPe\u010den\u00ed, chladnut\u00ed a dokon\u010den\u00ed\n\n\n\nNapln\u011bn\u00e9 boch\u00e1nky pe\u010dte 12 a\u017e 15 minut. Po vyta\u017een\u00ed z trouby je znovu polo\u017ete na m\u0159\u00ed\u017eku a p\u0159ed p\u0159id\u00e1n\u00edm \u0161leha\u010dky je nechte \u00fapln\u011b vychladnout. Pokud \u0161leha\u010dku nast\u0159\u00edk\u00e1te p\u0159\u00edli\u0161 brzy, rozpust\u00ed se a sklouzne.\n\n\n\nSmetanu s vanilkou \u0161lehejte, dokud netvo\u0159\u00ed pevn\u00e9 \u0161pi\u010dky. Pr\u00e1v\u011b to je rozhoduj\u00edc\u00ed, \u0161leha\u010dka mus\u00ed dob\u0159e dr\u017eet tvar. Ke zdoben\u00ed pou\u017eijte hv\u011bzdicovou \u0161pi\u010dku a na vr\u0161ek boch\u00e1nku nast\u0159\u00edkejte spir\u00e1lu.\n\n\n\nT\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm ozdobte nasekan\u00fdmi pist\u00e1ciemi. Zachovaj\u00ed si tak k\u0159upavost a na \u0161leha\u010dce p\u011bkn\u011b vyniknou.\n\n\n\nPokud chcete k odpoledn\u00ed sva\u010din\u011b opravdov\u00fd dort, zkuste bezlepkov\u00fd jahodov\u00fd dort.\n\n\n\nPokud ka\u017ed\u00fd den va\u0159\u00edte bez lepku, tady najdete v\u0161e pohromad\u011b.\n\n\n\nRecept vytvo\u0159il \u0161\u00e9fkucha\u0159 Rommel Reyes. Jeho tvorbu najdete na Instagramu, v jeho zpravodaji na Substacku a na jeho kan\u00e1lu na YouTube.\n\n\n\n\n\n\tBezlepkov\u00e9 brio\u0161ky s pist\u00e1ciemi a \u0161leha\u010dkou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t5 brio\u0161ek bez lepku a lakt\u00f3zy (nebo bezlepkov\u00e9 pomeran\u010dov\u00e9 brio\u0161ky)120 g pist\u00e1ciov\u00e9 pasty200 g smetany ke \u0161leh\u00e1n\u00ed1 lusk vanilky (nebo 10 g vanilkov\u00e9ho extraktu)500 ml vody30 g cukru20 g vanilkov\u00e9ho extraktu (nebo pou\u017eijte sem\u00ednka vy\u0161kr\u00e1ban\u00e1 z vanilkov\u00e9ho lusku)25 g nasekan\u00fdch pist\u00e1ci\u00ed\t\n\t\n\t\tVanilkov\u00fd sirupV rendl\u00edku p\u0159ive\u010fte k varu cukr, vy\u0161kr\u00e1ban\u00fd vanilkov\u00fd lusk a vodu.Odstavte z plotny.Dejte stranou.Pro v\u00fdrazn\u011bj\u0161\u00ed aroma p\u0159idejte r\u016f\u017eovou vodu, vodu z pomeran\u010dov\u00fdch kv\u011bt\u016f nebo lik\u00e9r, nap\u0159\u00edklad Cointreau \u010di mandlov\u00fd lik\u00e9r Disaronno.Pln\u011bn\u00ed a pe\u010den\u00ed brio\u0161ekP\u0159edeh\u0159ejte troubu na 180 \u00b0C.Mal\u00fdm kuchy\u0148sk\u00fdm no\u017eem vykrojte uprost\u0159ed brio\u0161ky otvor (2,5 cm \u0161irok\u00fd a hlubok\u00fd), ale nepro\u0159\u00edzn\u011bte ji skrz.Brio\u0161ky pono\u0159te na 5 sekund do vanilkov\u00e9ho sirupu, aby j\u00edm nas\u00e1kly.Namo\u010den\u00e9 brio\u0161ky polo\u017ete na m\u0159\u00ed\u017eku a nechte p\u0159ebyte\u010dn\u00fd sirup odkapat.Brio\u0161ku napl\u0148te pist\u00e1ciovou pastou.Pe\u010dte 12-15 minut.Vyjm\u011bte je z trouby.Nechte je na m\u0159\u00ed\u017ece \u00fapln\u011b vychladnout.\u0160leha\u010dka a dokon\u010den\u00edSmetanu ke \u0161leh\u00e1n\u00ed vy\u0161lehejte s vanilkou do pevn\u00fdch \u0161pi\u010dek.Pomoc\u00ed cukr\u00e1\u0159sk\u00e9ho s\u00e1\u010dku s \u0159ezanou \u0161pi\u010dkou nast\u0159\u00edkejte \u0161leha\u010dku na brio\u0161ky krou\u017eiv\u00fdm pohybem do spir\u00e1ly.P\u0159ed pod\u00e1v\u00e1n\u00edm posypte nasekan\u00fdmi pist\u00e1ciemi.\t\n\t\n\t\t\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198497"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198497\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/164569"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}