{"id":198739,"title":"Bezlepkov\u00fd pist\u00e1ciov\u00fd flan","modified":"2026-10-31T17:44:09+01:00","plain":"Chcete pist\u00e1ciov\u00fd dezert, kter\u00fd se \u00fahledn\u011b kr\u00e1j\u00ed a p\u0159itom nen\u00ed t\u011b\u017ek\u00fd? Tento kol\u00e1\u010d s kr\u00e9mem typu flan jde rovnou k v\u011bci: d\u016fkladn\u011b up\u011bchovan\u00fd drobenkov\u00fd korpus a na n\u011bm pist\u00e1ciov\u00fd kr\u00e9m upe\u010den\u00fd jen tak, aby sotva zpevnil.\n\n\n\nPo rozkrojen\u00ed z\u016fst\u00e1v\u00e1 n\u00e1pl\u0148 vl\u00e1\u010dn\u00e1, t\u00e9m\u011b\u0159 rosolovit\u00e1, s v\u00fdraznou pist\u00e1ciovou chut\u00ed, kter\u00e1 nastupuje po vanilce. Kol\u00e1\u010d se p\u0159ipravuje bez lepku i lakt\u00f3zy, ani\u017e by ztratil sv\u016fj charakter. Tento recept dopl\u0148uje m\u00e9 dal\u0161\u00ed bezlepkov\u00e9 dorty a dezerty.\n\n\n\nP\u0159ipravte ho na dob\u0159e upe\u010den\u00e9m korpusu z bezlepkov\u00e9ho k\u0159ehk\u00e9ho t\u011bsta.\n\n\n\nCo je pist\u00e1ciov\u00fd kol\u00e1\u010d flan bez lepku a lakt\u00f3zy?\n\n\n\nJde o kol\u00e1\u010d s kr\u00e9mem, kter\u00fd zpevn\u00ed p\u0159i pe\u010den\u00ed v troub\u011b, tentokr\u00e1t s korpusem z drobe\u010dk\u016f nam\u00edsto k\u0159ehk\u00e9ho \u010di sladk\u00e9ho k\u0159ehk\u00e9ho t\u011bsta. Pr\u00e1v\u011b d\u00edky tomu je jeho sestaven\u00ed jednodu\u0161\u0161\u00ed: na korpus sta\u010d\u00ed jemn\u00e9 drobe\u010dky a rozpu\u0161t\u011bn\u00e9 m\u00e1slo, pak u\u017e jen pobyt v chladu, aby ztuhl.\n\n\n\nN\u00e1pl\u0148 se p\u0159ipravuje podobn\u011b jako vanilkov\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m. Pist\u00e1ciov\u00fd kr\u00e9m se zde d\u011bl\u00e1 stejn\u00fdm zp\u016fsobem, jen se do n\u011bj po odstaven\u00ed z plotny p\u0159id\u00e1 pist\u00e1ciov\u00e1 pasta. D\u00edky ovesn\u00e9mu ml\u00e9ku a rostlinn\u00e9mu m\u00e1slu z\u016fst\u00e1v\u00e1 dezert bez lakt\u00f3zy.\n\n\n\nV\u00fdsledn\u00e1 konzistence nen\u00ed tak pevn\u00e1 jako u tuh\u00e9ho flanu. Povrch zpevn\u00ed a zbarv\u00ed se, m\u00edsty m\u016f\u017ee i v\u00fdrazn\u011b zhn\u011bdnout, ale st\u0159ed se mus\u00ed p\u0159i vyta\u017een\u00ed z trouby je\u0161t\u011b chv\u011bt. Po odle\u017een\u00ed v chladu p\u016fjde kol\u00e1\u010d \u00fahledn\u011b kr\u00e1jet, ani\u017e by ztratil vl\u00e1\u010dn\u00fd st\u0159ed.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nNa korpus m\u016f\u017eete pou\u017e\u00edt su\u0161enky typu graham bez lepku a lakt\u00f3zy, ale tak\u00e9 odkrojky z mou\u010dn\u00edku, pokud spl\u0148uj\u00ed stejn\u00e9 po\u017eadavky. \u0160\u00e9fkucha\u0159 Rommel Reyes pou\u017e\u00edv\u00e1 pr\u00e1v\u011b zbytky bezlepkov\u00e9ho \u010dokol\u00e1dov\u00e9ho pi\u0161kotu, tak\u017ee nemus\u00ed kupovat dal\u0161\u00ed su\u0161enky.\n\n\n\nPokud pou\u017eijete odkrojky pi\u0161kotu, nejprve je nakr\u00e1jejte na mal\u00e9 kousky a pot\u00e9 je pe\u010dte a su\u0161te p\u0159i 150\u00b0C p\u0159ibli\u017en\u011b 30 minut. A\u017e budou \u00fapln\u011b such\u00e9, m\u016f\u017eete je pro urychlen\u00ed rozmixovat v robotu, stejn\u011b jako su\u0161enky. V obou p\u0159\u00edpadech je t\u0159eba z\u00edskat jemn\u00e9 drobe\u010dky, kter\u00e9 pak sm\u00edch\u00e1te s rozpu\u0161t\u011bn\u00fdm m\u00e1slem.\n\n\n\nJemn\u00e9 drobe\u010dky sm\u00edchejte s rozpu\u0161t\u011bn\u00fdm rostlinn\u00fdm m\u00e1slem a d\u016fkladn\u011b je up\u011bchujte na dno a st\u011bny otev\u00edrac\u00ed dortov\u00e9 formy nebo cukr\u00e1\u0159sk\u00e9ho r\u00e1fku. Nejm\u00e9n\u011b 15 minut v lednici nen\u00ed jen tak pro nic za nic: korpus d\u00edky tomu ztuhne a zpevn\u00ed, ne\u017e do n\u011bj nalijete n\u00e1pl\u0148.\n\n\n\nTekut\u00fd z\u00e1klad n\u00e1pln\u011b tvo\u0159\u00ed ovesn\u00e9 ml\u00e9ko. Ze \u017eloutk\u016f, cukru, vanilky a kuku\u0159i\u010dn\u00e9ho \u0161krobu vznikne kr\u00e9m, kter\u00e9mu pak pist\u00e1ciov\u00e1 pasta dod\u00e1 v\u00fdslednou chu\u0165. Pokud m\u00e1te \u010das, m\u016f\u017eete si pist\u00e1ciovou pastu p\u0159ipravit doma, jinak poslou\u017e\u00ed i kvalitn\u00ed kupovan\u00e1 pasta bez lepku a lakt\u00f3zy. Ve zbytku se dr\u017e\u00edm sv\u00fdch p\u011bti pravidel pro bezlepkov\u00e9 pe\u010den\u00ed.\n\n\n\nP\u0159ipravit lze i zcela veganskou verzi. Na korpus m\u016f\u017eete pou\u017e\u00edt v\u00fd\u0161e zm\u00edn\u011bn\u00fd upe\u010den\u00fd a usu\u0161en\u00fd pi\u0161kot nebo vegansk\u00e9 bezlepkov\u00e9 su\u0161enky typu graham. Na pist\u00e1ciov\u00fd kr\u00e9m pou\u017eijte vegansk\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m a pastu ze 100 % pist\u00e1ci\u00ed, veganskou a bez lepku.\n\n\n\nDal\u0161\u00ed kr\u00e9m pe\u010den\u00fd v troub\u011b, cr\u00e8me br\u00fbl\u00e9e s pandanem.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a chyby, kter\u00fdm se vyhnout\n\n\n\nCel\u00fd recept stoj\u00ed na dvou v\u011bcech: dob\u0159e vychlazen\u00e9m korpusu a dokonale hladk\u00e9m kr\u00e9mu. Nic nen\u00ed slo\u017eit\u00e9, ale ka\u017ed\u00fd krok m\u00e1 sv\u016fj v\u00fdznam, a pokud ho odbydete, p\u0159i kr\u00e1jen\u00ed to na konzistenci hned pozn\u00e1te.\n\n\n\nJak p\u0159ipravit korpus, kter\u00fd dr\u017e\u00ed pohromad\u011b\n\n\n\nDrobe\u010dky mus\u00ed b\u00fdt jemn\u00e9, ne hrub\u00e9. M\u016f\u017eete je rozdrtit ru\u010dn\u011b, ale robot pr\u00e1ci urychl\u00ed, a\u0165 u\u017e pou\u017e\u00edv\u00e1te su\u0161enky, nebo usu\u0161en\u00fd pi\u0161kot. Jemn\u00e9 drobe\u010dky pak sm\u00edchejte s rozpu\u0161t\u011bn\u00fdm m\u00e1slem a hmotu opravdu d\u016fkladn\u011b up\u011bchujte na dno a st\u011bny formy.\n\n\n\nPou\u017e\u00edt m\u016f\u017eete otev\u00edrac\u00ed dortovou formu nebo r\u00e1fek. D\u016fle\u017eit\u00e9 je hmotu pevn\u011b stla\u010dit, aby korpus dr\u017eel pohromad\u011b. Pot\u00e9 ho nechte alespo\u0148 15 minut v lednici: zpevn\u00ed a ztuhne a mus\u00ed z\u016fstat studen\u00fd a\u017e do chv\u00edle, kdy do n\u011bj nalijete kr\u00e9m.\n\n\n\nKr\u00e9m va\u0159te zvolna\n\n\n\nNejprve v rendl\u00edku oh\u0159ejte ovesn\u00e9 ml\u00e9ko. Zvl\u00e1\u0161\u0165 sm\u00edchejte \u017eloutky, cukr, vanilku a kuku\u0159i\u010dn\u00fd \u0161krob a do t\u00e9to sm\u011bsi nejprve nalijte \u2153 hork\u00e9ho ml\u00e9ka. D\u016fkladn\u011b m\u00edchejte, dokud se cukr nerozpust\u00ed a \u0161krob dokonale nerozm\u00edch\u00e1, na tom opravdu z\u00e1le\u017e\u00ed.\n\n\n\nPot\u00e9 v\u0161e vlijte zp\u011bt do zbyl\u00e9ho hork\u00e9ho ml\u00e9ka a va\u0159te na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni. Neust\u00e1le m\u00edchejte, dokud kr\u00e9m nezhoustne. Po odstaven\u00ed rendl\u00edku z plotny p\u0159idejte pist\u00e1ciovou pastu a studen\u00e9 rostlinn\u00e9 m\u00e1slo.\n\n\n\nPro hlad\u0161\u00ed konzistenci kr\u00e9m promixujte ty\u010dov\u00fdm mix\u00e9rem. Pot\u00e9 ho p\u0159elijte do zcela such\u00e9 n\u00e1doby, p\u0159ikryjte potravin\u00e1\u0159skou f\u00f3li\u00ed p\u0159\u00edmo na povrchu a nechte chladnout v lednici alespo\u0148 1 hodinu, ide\u00e1ln\u011b p\u0159es noc.\n\n\n\nPe\u010den\u00ed a kone\u010dn\u00e9 ztuhnut\u00ed\n\n\n\nP\u0159ed pe\u010den\u00edm p\u0159edeh\u0159ejte troubu na 180\u00b0C. Studen\u00fd pist\u00e1ciov\u00fd kr\u00e9m pro\u0161lehejte, aby povolil, a pot\u00e9 ho nalijte na dob\u0159e vychlazen\u00fd korpus. Formou n\u011bkolikr\u00e1t lehce poklepejte, abyste odstranili bubliny, a povrch uhla\u010fte velkou l\u017e\u00edc\u00ed nebo zahnutou cukr\u00e1\u0159skou \u0161pachtl\u00ed.\n\n\n\nPe\u010den\u00ed trv\u00e1 40 a\u017e 50 minut. Povrch m\u00e1 lehce zhn\u011bdnout, m\u00edsty se t\u00e9m\u011b\u0159 p\u0159ip\u00e1lit, ale vnit\u0159ek se mus\u00ed je\u0161t\u011b chv\u011bt. Pr\u00e1v\u011b tento rozd\u00edl zajist\u00ed po odle\u017een\u00ed spr\u00e1vnou konzistenci.\n\n\n\nKol\u00e1\u010d nejprve nechte vychladnout mimo pe\u010dic\u00ed plech a pot\u00e9 ho dejte alespo\u0148 na 4 hodiny do lednice, ide\u00e1ln\u011b p\u0159es noc. T\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm pot\u0159ete povrch teplou \u010dirou neutr\u00e1ln\u00ed cukr\u00e1\u0159skou glazurou.\n\n\n\nUchov\u00e1v\u00e1n\u00ed\n\n\n\nNejd\u016fle\u017eit\u011bj\u0161\u00ed je doba chlazen\u00ed p\u0159ed pe\u010den\u00edm i po n\u011bm. Korpus mus\u00ed p\u0159ed napln\u011bn\u00edm odpo\u010d\u00edvat alespo\u0148 15 minut v lednici, kr\u00e9m alespo\u0148 1 hodinu, ide\u00e1ln\u011b p\u0159es noc, a upe\u010den\u00fd kol\u00e1\u010d pak je\u0161t\u011b alespo\u0148 4 hodiny, ide\u00e1ln\u011b tak\u00e9 p\u0159es noc. Jin\u00fdmi slovy, tomuto dezertu p\u0159\u00edprava s p\u0159edstihem jen prosp\u011bje.\n\n\n\nPokud m\u00e1te chu\u0165 na kr\u00e9mov\u00fd a nakysl\u00fd kol\u00e1\u010d, je tu mini citronov\u00fd kol\u00e1\u010d se sn\u011bhem.\n\n\n\nV\u0161echny m\u00e9 ostatn\u00ed bezlepkov\u00e9 recepty najdete pohromad\u011b zde.\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\tPist\u00e1ciov\u00fd flan bez lepku\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g su\u0161enek typu Graham (dom\u00e1c\u00edch, bez lepku\/bez lakt\u00f3zy)80 g nesolen\u00e9ho m\u00e1sla (bez lakt\u00f3zy, bez lepku, rozpu\u0161t\u011bn\u00e9ho)750 g ovesn\u00e9ho ml\u00e9ka (baristick\u00e9ho, bez lepku)75 g pist\u00e1ciov\u00e9 pasty130 g cukru60 g kuku\u0159i\u010dn\u00e9ho \u0161krobu165 g \u017eloutk\u016f (p\u0159ibli\u017en\u011b 8 velk\u00fdch \u017eloutk\u016f)1 lusk vanilky\t\n\t\n\t\tSu\u0161enkov\u00fd korpusSu\u0161enky rozdr\u0165te na jemn\u00e9 drobe\u010dky.Pro urychlen\u00ed je rozmixujte v kuchy\u0148sk\u00e9m robotu.V m\u00edse sm\u00edchejte jemn\u00e9 drobe\u010dky s rozpu\u0161t\u011bn\u00fdm m\u00e1slem.Su\u0161enkovou sm\u011bs pevn\u011b up\u011bchujte na dno a po stran\u00e1ch dortov\u00e9 formy s odn\u00edmateln\u00fdm okrajem nebo dortov\u00e9ho r\u00e1fku.Dejte alespo\u0148 na 15 minut do lednice, aby korpus zpevnil a ztuhl.Pist\u00e1ciov\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9mV rendl\u00edku zah\u0159ejte ovesn\u00e9 ml\u00e9ko.V misce sm\u00edchejte \u017eloutky, cukr, vanilku a kuku\u0159i\u010dn\u00fd \u0161krob.Do vaje\u010dn\u00e9 sm\u011bsi p\u0159idejte t\u0159etinu hork\u00e9ho ovesn\u00e9ho ml\u00e9ka a m\u00edchejte, dokud se kuku\u0159i\u010dn\u00fd \u0161krob a cukr zcela nerozpust\u00ed.Sm\u011bs na kr\u00e9m vlijte do zbyl\u00e9ho hork\u00e9ho ml\u00e9ka a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni do zhoustnut\u00ed.Odstavte z ohn\u011b.Pot\u00e9 p\u0159idejte pist\u00e1ciovou pastu a studen\u00e9 vegansk\u00e9 m\u00e1slo.D\u016fkladn\u011b promixujte ty\u010dov\u00fdm mix\u00e9rem, aby byl kr\u00e9m hlad\u0161\u00ed.P\u0159endejte do such\u00e9 n\u00e1doby.Zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed.Nechte chladit v lednici alespo\u0148 1 hodinu, ide\u00e1ln\u011b p\u0159es noc.Pe\u010den\u00ed kol\u00e1\u010de s pist\u00e1ciov\u00fdm cukr\u00e1\u0159sk\u00fdm kr\u00e9memP\u0159edeh\u0159ejte troubu na 180 \u00b0C.Studen\u00fd pist\u00e1ciov\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m pro\u0161lehejte, aby povolil.Nalijte ho na vychlazen\u00fd su\u0161enkov\u00fd korpus.Formou n\u011bkolikr\u00e1t poklepejte, aby bubliny vystoupily na povrch.Povrch uhla\u010fte velkou l\u017e\u00edc\u00ed nebo zahnutou cukr\u00e1\u0159skou \u0161pachtl\u00ed.Kol\u00e1\u010d s kr\u00e9mem pe\u010dte 40 a\u017e 50 minut, dokud se povrch lehce nep\u0159ip\u00e1l\u00ed.Zkontrolujte, zda se n\u00e1pl\u0148 je\u0161t\u011b lehce chv\u011bje.Kol\u00e1\u010d sundejte z plechu a nechte vychladnout. Pot\u00e9 ho dejte alespo\u0148 na 4 hodiny do lednice, ide\u00e1ln\u011b p\u0159es noc.P\u0159ed pod\u00e1v\u00e1n\u00edm pot\u0159ete povrch vla\u017enou \u010dirou ovocnou glazurou.\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\/198739","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=198739"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198739\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/164640"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}