{"id":198759,"title":"Croque monsieur v airfryeru","modified":"2026-10-31T17:44:51+01:00","plain":"Toastov\u00fd chl\u00e9b, va\u0159en\u00e1 \u0161unka a ement\u00e1l se smetanou, zape\u010den\u00e9 dozlatova za 14 minut p\u0159i 180 \u00b0C ve dvou v\u00e1rk\u00e1ch: croque jako z francouzsk\u00e9 restaurace, bez hl\u00edd\u00e1n\u00ed p\u00e1nve.\n\n\n\nJe 19 hodin, nikomu se nechce va\u0159it a croque-monsieur to vy\u0159e\u0161\u00ed. Chl\u00e9b pot\u0159en\u00fd m\u00e1slem k\u0159upe, rozpu\u0161t\u011bn\u00fd ement\u00e1l dr\u017e\u00ed \u0161unku na m\u00edst\u011b a na povrchu se tvo\u0159\u00ed zlatav\u00e1 s\u00fdrov\u00e1 krusta. Horkovzdu\u0161n\u00e1 frit\u00e9za to zvl\u00e1dne ve dvou v\u00e1rk\u00e1ch po 7 minut\u00e1ch, bez mastn\u00e9 p\u00e1nve. A trik, kter\u00fd v\u0161echno zm\u011bn\u00ed, spo\u010d\u00edv\u00e1 v jedin\u00e9m p\u00e1r\u00e1tku.\n\n\n\nStejn\u00e1 \u0161unka, stejn\u00fd s\u00fdr, ale v trojobalu: cordon bleu z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nCo je croque-monsieur?\n\n\n\nDva pl\u00e1tky toastov\u00e9ho chleba, va\u0159en\u00e1 \u0161unka, ement\u00e1l a smetanov\u00e1 sm\u011bs, p\u0159iklopen\u00e9 a ope\u010den\u00e9 dozlatova, a\u017e se na s\u00fdru vytvo\u0159\u00ed krusta. Pokrm poch\u00e1z\u00ed z pa\u0159\u00ed\u017esk\u00fdch kav\u00e1ren po\u010d\u00e1tku 20. stolet\u00ed a od t\u00e9 doby z j\u00eddeln\u00edch l\u00edstk\u016f francouzsk\u00fdch restaurac\u00ed nezmizel. S vaj\u00ed\u010dkem navrchu se z n\u011bj st\u00e1v\u00e1 croque-madame.\n\n\n\nKlasick\u00e1 verze z francouzsk\u00e9 restaurace: p\u0159elijte croque dom\u00e1c\u00ed be\u0161amelovou om\u00e1\u010dkou\n\n\n\nV horkovzdu\u0161n\u00e9 frit\u00e9ze proud\u00ed hork\u00fd vzduch kolem sendvi\u010de a chl\u00e9b zl\u00e1tne rychleji ne\u017e v troub\u011b. Horn\u00ed topn\u00e9 t\u011bleso ale ope\u010de povrch d\u0159\u00edv, ne\u017e spodn\u00ed strana stihne z\u00edskat k\u0159upavou k\u016frku, a vlhk\u00e1 n\u00e1pl\u0148 rozm\u00e1\u010d\u00ed st\u0159\u00eddku. Proto je pot\u0159eba sendvi\u010d v polovin\u011b pe\u010den\u00ed obr\u00e1tit, tady tento krok vynechat nelze.\n\n\n\nStejn\u00e1 trojice \u0161unky, ement\u00e1lu a smetany v podob\u011b kol\u00e1\u010de: quiche z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHlavn\u00ed suroviny na croque-monsieur\n\n\n\nOsm pl\u00e1tk\u016f toastov\u00e9ho chleba, \u010dty\u0159i pl\u00e1tky va\u0159en\u00e9 \u0161unky, 200 g strouhan\u00e9ho ement\u00e1lu, 200 ml hust\u00e9 zakysan\u00e9 smetany, 15 ml rozpu\u0161t\u011bn\u00e9ho m\u00e1sla, \u0161petka soli a \u0161petka pep\u0159e. To vysta\u010d\u00ed na \u010dty\u0159i sendvi\u010de croque.\n\n\n\nToastov\u00fd chl\u00e9b s hutnou st\u0159\u00eddkou udr\u017e\u00ed n\u00e1pl\u0148 a odol\u00e1 proudu such\u00e9ho vzduchu. Pl\u00e1tky by m\u011bly b\u00fdt siln\u00e9 1 a\u017e 1,5 cm: ten\u010d\u00ed se vysu\u0161\u00ed a l\u00e1mou. Vyberte \u0161unku, kter\u00e1 nepou\u0161t\u00ed vodu, jinak spodn\u00ed strana nikdy nebude k\u0159upav\u00e1.\n\n\n\nStrouhan\u00fd s\u00fdr se rozpou\u0161t\u00ed l\u00e9pe ne\u017e pl\u00e1tky, kter\u00e9 sklouz\u00e1vaj\u00ed vcelku. Ement\u00e1l a gruy\u00e8re jsou s\u00e1zka na jistotu, mozzarella pou\u0161t\u00ed p\u0159\u00edli\u0161 mnoho vody. Hust\u00e1 zakysan\u00e1 smetana nahrazuje be\u0161amel, ale bez mouky na zahu\u0161t\u011bn\u00ed pot\u0159ebuje stejn\u00e9 mno\u017estv\u00ed s\u00fdra, kolik sama v\u00e1\u017e\u00ed. Pokud smetanovou sm\u011bs vynech\u00e1te, po\u010d\u00edtejte s 30 a\u017e 40 g strouhan\u00e9ho s\u00fdra na jeden croque.\n\n\n\nPokud chcete z\u016fstat u rozpu\u0161t\u011bn\u00e9ho s\u00fdra, zkuste camembert z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nPraktick\u00e9 rady pro poveden\u00fd croque\n\n\n\nNej\u010dast\u011bj\u0161\u00edm probl\u00e9mem je horn\u00ed pl\u00e1tek chleba, kter\u00fd odlet\u00ed. Ventil\u00e1tor fouk\u00e1 p\u0159\u00edmo nad ko\u0161em a toastov\u00fd chl\u00e9b skoro nic nev\u00e1\u017e\u00ed: p\u0159itiskne se k topn\u00e9mu t\u011blesu a b\u011bhem p\u00e1r sekund se sp\u00e1l\u00ed. P\u00e1r\u00e1tko zap\u00edchnut\u00e9 doprost\u0159ed probl\u00e9m vy\u0159e\u0161\u00ed. P\u0159ed pod\u00e1v\u00e1n\u00edm ho vyt\u00e1hn\u011bte.\n\n\n\nKa\u017ed\u00fd croque p\u0159ed pe\u010den\u00edm p\u0159itla\u010dte dlan\u00ed: stla\u010den\u00fd dr\u017e\u00ed pohromad\u011b a v proudu vzduchu se u\u017e nerozev\u00edr\u00e1. Kolem n\u00e1pln\u011b nechte 1 cm voln\u00e9ho okraje, jinak s\u00fdr vyte\u010de, spadne na dno z\u00e1suvky a zakou\u0159\u00ed kuchy\u0148.\n\n\n\nDr\u017ete se 180 \u00b0C. P\u0159i teplot\u011b nad 200 \u00b0C chl\u00e9b zhn\u011bdne d\u0159\u00edv, ne\u017e se s\u00fdr uprost\u0159ed rozpust\u00ed. P\u0159edeh\u0159\u00edvejte 3 minuty, po\u010d\u00edtejte se 7 minutami na v\u00e1rku, po 3 a\u017e 4 minut\u00e1ch obra\u0165te a pokud je povrch st\u00e1le sv\u011btl\u00fd, pe\u010dte je\u0161t\u011b 1 a\u017e 2 minuty. Pro v\u00fdrazn\u011bj\u0161\u00ed s\u00fdrovou krustu zvy\u0161te teplotu na 200 \u00b0C a\u017e na posledn\u00ed dv\u011b minuty.\n\n\n\nPouze jedna vrstva: do ko\u0161e o objemu 3,5 a\u017e 4 l se vejdou dva sendvi\u010de croque, do ko\u0161e o objemu 5 a\u017e 6 l t\u0159i a\u017e \u010dty\u0159i. Pokud je naskl\u00e1d\u00e1te na sebe, spodn\u00ed se budou dusit v p\u00e1\u0159e. Mal\u00fd kus d\u011brovan\u00e9ho pe\u010dic\u00edho pap\u00edru zachyt\u00ed s\u00fdr; velk\u00fd arch pokr\u00fdvaj\u00edc\u00ed cel\u00e9 dno br\u00e1n\u00ed proud\u011bn\u00ed vzduchu. Stejnou slu\u017ebu ud\u011bl\u00e1 d\u011brovan\u00e9 p\u0159\u00edslu\u0161enstv\u00ed do horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHutn\u011bj\u0161\u00ed venkovsk\u00fd chl\u00e9b nebo brio\u0161ka pot\u0159ebuj\u00ed 8 a\u017e 11 minut; pokud pe\u010dete ze zmrazen\u00e9ho stavu, p\u0159idejte 2 a\u017e 3 minuty. Oh\u0159\u00edvejte p\u0159i 150 \u00b0C po dobu 3 a\u017e 4 minut, prvn\u00ed dv\u011b minuty pod alobalem: p\u0159i 180 \u00b0C okraje ztvrdnou d\u0159\u00edv, ne\u017e se st\u0159ed proh\u0159eje. Dal\u0161\u00ed varianty najdete v tabulce \u010das\u016f p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nS \u010d\u00edm pod\u00e1vat\n\n\n\nVyt\u00e1hn\u011bte p\u00e1r\u00e1tka, nechte minutu odpo\u010dinout a pod\u00e1vejte, dokud je k\u016frka k\u0159upav\u00e1. Sal\u00e1t s v\u00fdrazn\u011b octovou z\u00e1livkou s ho\u0159\u010dic\u00ed a p\u00e1r nakl\u00e1dan\u00fdch okurek vyv\u00e1\u017e\u00ed tu\u010dnost s\u00fdra.\n\n\n\nVaj\u00ed\u010dko navrch a z croque se st\u00e1v\u00e1 croque-madame: vejce nahnili\u010dko z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nZbyl\u00e9 sendvi\u010de nechte vychladnout na m\u0159\u00ed\u017ece a pak je uchov\u00e1vejte 3 a\u017e 4 dny v lednici ve vzduchot\u011bsn\u00e9 krabi\u010dce. K oh\u0159\u00edv\u00e1n\u00ed nepou\u017e\u00edvejte mikrovlnnou troubu, chl\u00e9b v n\u00ed zgumovat\u00ed.\n\n\n\n\n\n\tCroque-monsieur z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tChl\u00e9b a \u0161unka8 pl\u00e1tk\u016f toustov\u00e9ho chleba4 pl\u00e1tky va\u0159en\u00e9 \u0161unky15 ml m\u00e1sla (rozpu\u0161t\u011bn\u00e9ho)S\u00fdrov\u00e1 sm\u011bs200 g ement\u00e1lu (nastrouhan\u00e9ho)200 ml hust\u00e9 zakysan\u00e9 smetany1 \u0161petka soli1 \u0161petka pep\u0159e4 p\u00e1r\u00e1tka (na zpevn\u011bn\u00ed sendvi\u010d\u016f)\t\n\t\n\t\tP\u0159\u00edpravaV misce sm\u00edchejte nastrouhan\u00fd ement\u00e1l s hustou zakysanou smetanou.Sm\u011bs osolte a opep\u0159ete.Ka\u017ed\u00fd pl\u00e1tek chleba pot\u0159ete ma\u0161lova\u010dkou z jedn\u00e9 strany m\u00e1slem.Na 4 pl\u00e1tky chleba polo\u017een\u00e9 nenamazanou stranou nahoru polo\u017ete po pl\u00e1tku \u0161unky.Na \u0161unku rozd\u011blte s\u00fdrovou sm\u011bs, nenan\u00e1\u0161ejte ji a\u017e k okraj\u016fm.P\u0159iklopte zb\u00fdvaj\u00edc\u00edmi 4 pl\u00e1tky chleba, namazanou stranou ven.Ka\u017ed\u00fd sendvi\u010d stla\u010dte dlan\u00ed, aby dob\u0159e dr\u017eel pohromad\u011b.Doprost\u0159ed ka\u017ed\u00e9ho sendvi\u010de zap\u00edchn\u011bte shora dol\u016f p\u00e1r\u00e1tko, aby spojilo oba pl\u00e1tky chleba.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeHorkovzdu\u0161nou frit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty na 180 \u00b0C.Do ko\u0161e polo\u017ete naplocho 2 croque-monsieur v jedn\u00e9 vrstv\u011b tak, aby se nedot\u00fdkaly.Pe\u010dte 7 minut p\u0159i 180 \u00b0C (prvn\u00ed v\u00e1rka). V polovin\u011b pe\u010den\u00ed opatrn\u011b obra\u0165te (po 3 a\u017e 4 minut\u00e1ch).Zkontrolujte barvu: chl\u00e9b m\u00e1 b\u00fdt z obou stran zlatav\u00fd a s\u00fdr rozpu\u0161t\u011bn\u00fd i uprost\u0159ed. Pokud je vr\u0161ek je\u0161t\u011b bled\u00fd, prodlu\u017ete pe\u010den\u00ed o 1 a\u017e 2 minuty.Vyjm\u011bte prvn\u00ed v\u00e1rku a stejn\u00fdm zp\u016fsobem upe\u010dte zb\u00fdvaj\u00edc\u00ed 2 sendvi\u010de (7 minut + 1 a\u017e 2 minuty podle pot\u0159eby), v polovin\u011b pe\u010den\u00ed je obra\u0165te.Dokon\u010den\u00edVyt\u00e1hn\u011bte p\u00e1r\u00e1tka.Nechte 1 minutu odpo\u010dinout mimo frit\u00e9zu a pot\u00e9 ihned pod\u00e1vejte.\t\n\t\n\t\t\nAby se horn\u00ed pl\u00e1tek chleba nezvedal a nep\u0159ipaloval, zap\u00edchn\u011bte doprost\u0159ed ka\u017ed\u00e9ho sendvi\u010de p\u00e1r\u00e1tko a p\u0159ed pod\u00e1v\u00e1n\u00edm ho vyt\u00e1hn\u011bte.\nP\u0159ed pe\u010den\u00edm sendvi\u010d dob\u0159e stla\u010dte a n\u00e1pl\u0148 nenan\u00e1\u0161ejte a\u017e k okraj\u016fm (nechte ~1 cm voln\u00fd), aby s\u00fdr co nejm\u00e9n\u011b vyt\u00e9kal.\nPe\u010dte v jedn\u00e9 vrstv\u011b s rozestupy alespo\u0148 1 cm mezi sendvi\u010di; u v\u011bt\u0161iny p\u0159\u00edstroj\u016f je nutn\u00e9 je v polovin\u011b pe\u010den\u00ed obr\u00e1tit.\nPou\u017eijte mal\u00fd d\u011brovan\u00fd kus pe\u010dic\u00edho pap\u00edru o velikosti sendvi\u010de; velk\u00fd arch br\u00e1n\u00ed proud\u011bn\u00ed vzduchu.\nP\u0159edeh\u0159\u00e1t\u00ed (3 min) pom\u00e1h\u00e1 lep\u0161\u00edmu zezl\u00e1tnut\u00ed; bez p\u0159edeh\u0159\u00e1t\u00ed p\u0159idejte 1 a\u017e 2 minuty.\nNep\u0159ekra\u010dujte 200 \u00b0C: chl\u00e9b by zhn\u011bdl p\u0159\u00edli\u0161 rychle, je\u0161t\u011b ne\u017e se s\u00fdr uvnit\u0159 rozpust\u00ed.\nOh\u0159\u00edv\u00e1n\u00ed: 150 \u00b0C po dobu 3 a\u017e 4 min (p\u0159\u00edpadn\u011b na 2 min p\u0159ikryjte mal\u00fdm kouskem alobalu).\nVarianta croque-madame: po upe\u010den\u00ed p\u0159idejte volsk\u00e9 oko a vra\u0165te na 3 min do frit\u00e9zy p\u0159i 160 \u00b0C.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198759","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=198759"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198759\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/166520"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}