{"id":199011,"title":"Bezlepkov\u00fd hru\u0161kov\u00fd mandlov\u00fd kol\u00e1\u010d s frangipane","modified":"2026-10-31T17:48:57+01:00","plain":"M\u00e1te chu\u0165 na kol\u00e1\u010d, kter\u00fd dr\u017e\u00ed tvar, s k\u0159upav\u00fdm korpusem a jemnou mandlovou n\u00e1pln\u00ed? Hru\u0161ky se prope\u010dou tak akor\u00e1t: zachovaj\u00ed si tvar a pust\u00ed trochu \u0161\u0165\u00e1vy, kter\u00e1 zvl\u00e1\u010dn\u00ed mandlov\u00fd kr\u00e9m. Sta\u010d\u00ed pot\u0159\u00edt teplou marmel\u00e1dou a kol\u00e1\u010d se kr\u00e1sn\u011b leskne. Na pohled p\u016fsob\u00ed pracn\u011b, p\u0159\u00edprava se ale skl\u00e1d\u00e1 z jednoduch\u00fdch krok\u016f. Tento recept dopl\u0148uje m\u00e9 dal\u0161\u00ed bezlepkov\u00e9 mou\u010dn\u00edky.\n\n\n\nDal\u0161\u00ed dezert s ovocem a kr\u00e9mem, bezlepkov\u00e9 clafoutis s meru\u0148kami a rozmar\u00fdnem.\n\n\n\nCo je hru\u0161kov\u00fd kol\u00e1\u010d s mandlov\u00fdm kr\u00e9mem?\n\n\n\nJe to kol\u00e1\u010d s hru\u0161kami na mandlov\u00e9m kr\u00e9mu, kter\u00e9mu Francouzi \u0159\u00edkaj\u00ed tak\u00e9 kol\u00e1\u010d Bourdaloue. Ve verzi \u0161\u00e9fkucha\u0159e Rommela Reyese netvo\u0159\u00ed z\u00e1klad klasick\u00e9 sladk\u00e9 k\u0159ehk\u00e9 t\u011bsto: je to korpus z dom\u00e1c\u00edch su\u0161enek graham, bezlepkov\u00fdch a vegansk\u00fdch, kter\u00fd dod\u00e1v\u00e1 k\u0159upavost. Na n\u011bm je mandlov\u00fd kr\u00e9m a pak hru\u0161ky D\u2019Anjou nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky, kter\u00e9 v troub\u011b zezl\u00e1tnou a lehce zkaramelizuj\u00ed.\n\n\n\nRecept je navr\u017een\u00fd bez lepku a lakt\u00f3zy a d\u00edky z\u00e1m\u011bn\u011b jedn\u00e9 suroviny v mandlov\u00e9m kr\u00e9mu ho lze p\u0159ipravit i ve vegansk\u00e9 verzi. Celek stoj\u00ed na t\u0159ech v\u00fdrazn\u00fdch konzistenc\u00edch: k\u0159upav\u00e9m korpusu, mandlov\u00e9m kr\u00e9mu a m\u011bkk\u00fdch hru\u0161k\u00e1ch.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1kladem jsou su\u0161enky graham rozdrcen\u00e9 na velmi jemn\u00e9 drobe\u010dky a spojen\u00e9 rozpu\u0161t\u011bn\u00fdm rostlinn\u00fdm m\u00e1slem. V popsan\u00e9 dom\u00e1c\u00ed verzi lze tyto su\u0161enky p\u0159ipravit s olivov\u00fdm olejem m\u00edsto rostlinn\u00e9ho m\u00e1sla a s cukrem muscovado m\u00edsto rafinovan\u00e9ho b\u00edl\u00e9ho cukru.\n\n\n\nMandlov\u00fd kr\u00e9m se skl\u00e1d\u00e1 z mlet\u00fdch mandl\u00ed, cukru, soli, rostlinn\u00e9ho tuku a pojiva (univerz\u00e1ln\u00ed bezlepkov\u00e9 mouky nebo kuku\u0159i\u010dn\u00e9ho \u0161krobu). Mus\u00ed z\u016fstat kr\u00e9mov\u00fd a rozt\u00edrateln\u00fd, aby se dal rovnom\u011brn\u011b rozet\u0159\u00edt na korpus p\u0159ed p\u0159id\u00e1n\u00edm ovoce. Pokud v\u00e1h\u00e1te mezi kokosovou a mandlovou moukou, sem pat\u0159\u00ed pr\u00e1v\u011b mandlov\u00e1.\n\n\n\nHru\u0161ky D\u2019Anjou jsou tu z jednoduch\u00e9ho d\u016fvodu: maj\u00ed jemnou du\u017einu, lehce sladkou chu\u0165 a p\u0159i pe\u010den\u00ed si zachov\u00e1vaj\u00ed tvar. Jin\u00e9 odr\u016fdy mohou p\u0159\u00edli\u0161 zm\u011bknout. Hru\u0161ky D\u2019Anjou z\u016fst\u00e1vaj\u00ed zelen\u00e9 i po dozr\u00e1n\u00ed a d\u00edky men\u0161\u00ed velikosti se dob\u0159e hod\u00ed do tartaletek. V troub\u011b jejich \u0161\u0165\u00e1va dod\u00e1 mandlov\u00e9mu kr\u00e9mu pr\u00e1v\u011b tolik vl\u00e1\u010dnosti, kolik pot\u0159ebuje.\n\n\n\nNa z\u00e1v\u011br se pou\u017eije glazura z marmel\u00e1dy rozm\u00edchan\u00e9 dohladka, z\u0159ed\u011bn\u00e9 trochou vody a zah\u0159\u00e1t\u00e9. A na ozdobu si m\u016f\u017eete vybrat: nasekan\u00e9 pist\u00e1cie, nebo mou\u010dkov\u00fd cukr.\n\n\n\nMandlov\u00fd kr\u00e9m najdete tak\u00e9 v bezlepkov\u00e9m mandlov\u00e9m croissantu s d\u017eemem z \u010derven\u00e9ho ovoce.\n\n\n\nTipy k postupu a chyby, kter\u00fdm se vyhnout\n\n\n\nSuroviny se v receptu v\u00e1\u017e\u00ed v metrick\u00fdch jednotk\u00e1ch, aby byl v\u00fdsledek p\u0159esn\u00fd. Pokud pot\u0159ebujete jednotky upravit, pou\u017eijte p\u0159evodn\u00edk m\u00edsto odhadov\u00e1n\u00ed od oka.\n\n\n\nSu\u0161enkov\u00fd korpus: jemn\u00e9 drobe\u010dky, d\u016fkladn\u00e9 up\u011bchov\u00e1n\u00ed, chlazen\u00ed\n\n\n\nSu\u0161enky rozdr\u0165te na velmi jemn\u00e9 drobe\u010dky, v robotu nebo v\u00e1le\u010dkem na t\u011bsto. \u010c\u00edm jemn\u011bj\u0161\u00ed budou, t\u00edm l\u00e9pe se korpus spoj\u00ed bez mezer. P\u0159idejte rozpu\u0161t\u011bn\u00e9 rostlinn\u00e9 m\u00e1slo, aby se drobe\u010dky spojily, a sm\u011bs pevn\u011b p\u0159itla\u010dte ke dnu i ke st\u011bn\u00e1m formy v rovnom\u011brn\u00e9 vrstv\u011b.\n\n\n\nRecept po\u010d\u00edt\u00e1 s formi\u010dkami na tartaletky o pr\u016fm\u011bru p\u0159ibli\u017en\u011b 10 cm a hloubce 2 cm. Korpus mus\u00ed b\u00fdt opravdu dob\u0159e up\u011bchovan\u00fd a dostate\u010dn\u011b pevn\u00fd, aby unesl mandlov\u00fd kr\u00e9m i pl\u00e1tky hru\u0161ek a nezbortil se. P\u0159ed pln\u011bn\u00edm ho dejte na 15 minut do lednice nebo mraz\u00e1ku, jen aby sm\u011bs drobe\u010dk\u016f ztuhla a zpevnila.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: Ka\u0161tanov\u00e1 p\u011bna s mascarpone.\n\n\n\nMandlov\u00fd kr\u00e9m: klasick\u00fd postup oproti \u201erychl\u00e9mu mandlov\u00e9mu kr\u00e9mu\u201c\n\n\n\nV klasick\u00e9 cukra\u0159in\u011b se mandlov\u00fd kr\u00e9m p\u0159ipravuje vy\u0161leh\u00e1n\u00edm zm\u011bkl\u00e9ho m\u00e1sla s cukrem, pak se p\u0159id\u00e1vaj\u00ed vejce a nakonec sypk\u00e9 suroviny. Rommel Reyes zde pro bezlepkovou a bezlakt\u00f3zovou verzi pou\u017e\u00edv\u00e1 jin\u00fd postup: v\u0161e se d\u00e1 do m\u00edsy a vy\u0161leh\u00e1.\n\n\n\nC\u00edlem je dos\u00e1hnout dvou v\u011bc\u00ed: dokonale hladk\u00e9, stejnorod\u00e9 sm\u011bsi a hust\u00e9 konzistence. Kr\u00e9m m\u00e1 z\u016fstat jemn\u00fd a snadno rozt\u00edrateln\u00fd, nikoli tekut\u00fd. Ve vegansk\u00e9 verzi nahra\u010fte vejce rostlinnou smetanou s 31% tuku nebo rostlinn\u00fdm jogurtem.\n\n\n\nHru\u0161ky: kr\u00e1jen\u00ed, ochrana p\u0159ed hn\u011bdnut\u00edm, skl\u00e1d\u00e1n\u00ed\n\n\n\nHru\u0161ky oloupejte, rozkrojte nap\u016fl a pono\u0159te do vody s citronovou \u0161\u0165\u00e1vou, aby nezhn\u011bdly. Pot\u00e9 je p\u0159\u00ed\u010dn\u011b nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky, ale konec se stopkou nechte neporu\u0161en\u00fd: p\u0159i pokl\u00e1d\u00e1n\u00ed na kol\u00e1\u010d tak l\u00e9pe udr\u017e\u00edte \u00fahledn\u00fd v\u011bj\u00ed\u0159.\n\n\n\nMandlov\u00fd kr\u00e9m rozet\u0159ete na su\u0161enkov\u00fd korpus a uhla\u010fte a\u017e k okraj\u016fm, aby nikde nez\u016fstalo such\u00e9 m\u00edsto. Navrch rozlo\u017ete pl\u00e1tky hru\u0161ek tak, aby stopka le\u017eela u okraje formy.\n\n\n\nPe\u010den\u00ed, chladnut\u00ed, glazov\u00e1n\u00ed\n\n\n\nPe\u010dte p\u0159i 180 \u00b0C po dobu 25-28 minut. Pe\u010den\u00ed ukon\u010dete, jakmile povrch lehce zezl\u00e1tne a hru\u0161ky za\u010dnou m\u00edrn\u011b karamelizovat, ale je\u0161t\u011b se nerozpadaj\u00ed. Pot\u00e9 nechte vychladnout p\u0159i pokojov\u00e9 teplot\u011b.\n\n\n\nNa glazuru p\u0159ive\u010fte vodu s marmel\u00e1dou k varu a kol\u00e1\u010d pot\u0159ete, dokud je marmel\u00e1da je\u0161t\u011b hork\u00e1. Pr\u00e1v\u011b tehdy se d\u00e1 rozet\u0159\u00edt v tenk\u00e9 vrstv\u011b, kter\u00e1 na povrchu ztuhne. Na z\u00e1v\u011br ozdobte nasekan\u00fdmi pist\u00e1ciemi nebo mou\u010dkov\u00fdm cukrem podle toho, jak\u00e9ho vzhledu chcete dos\u00e1hnout.\n\n\n\nPokud chcete z\u016fstat u kr\u00e9mov\u00fdch dezert\u016f, vyzkou\u0161ejte bezlepkov\u00fd citrusov\u00fd flan.\n\n\n\nV\u0161echny m\u00e9 bezlepkov\u00e9 recepty najdete ve stejn\u00e9 rubrice.\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\u00fd hru\u0161kov\u00fd kol\u00e1\u010d s mandlov\u00fdm kr\u00e9mem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g dom\u00e1c\u00edch vegansk\u00fdch grahamov\u00fdch su\u0161enek250 g bezlakt\u00f3zov\u00e9ho m\u00e1sla (bez lepku, rozpu\u0161t\u011bn\u00e9ho)120 g bezlakt\u00f3zov\u00e9ho m\u00e1sla (bez lepku, zm\u011bkl\u00e9ho)95 g cukru2 g soli120 g mandlov\u00e9 mouky30 g univerz\u00e1ln\u00ed bezlepkov\u00e9 mouky (nebo kuku\u0159i\u010dn\u00e9ho \u0161krobu)60 g rostlinn\u00e9 smetany s 31% obsahem tuku2 velk\u00e1 vejce (pokojov\u00e9 teploty)5 hru\u0161ek D\u2019Anjou (nebo jin\u00fdch mal\u00fdch zral\u00fdch hru\u0161ek)20 g pist\u00e1ci\u00ed (nahrubo nasekan\u00fdch)120 g marmel\u00e1dy (hladk\u00e9)20 g vody\t\n\t\n\t\tSu\u0161enkov\u00fd korpusGrahamov\u00e9 su\u0161enky rozdr\u0165te najemno v kuchy\u0148sk\u00e9m robotu nebo v\u00e1le\u010dkem na t\u011bsto.Sm\u00edchejte s rozpu\u0161t\u011bn\u00fdm bezlakt\u00f3zov\u00fdm m\u00e1slem, aby se drobe\u010dky spojily.Sm\u011bs pevn\u011b up\u011bchujte na dno a po stran\u00e1ch ka\u017ed\u00e9 formi\u010dky na tartaletky (o pr\u016fm\u011bru 10 cm a hloubce 2 cm), aby vznikla rovnom\u011brn\u011b siln\u00e1 vrstva.Dejte na 15 minut do lednice nebo mraz\u00e1ku, aby se drobe\u010dky spojily a korpus zpevnil.Mandlov\u00fd kr\u00e9mV\u0161echny suroviny sm\u00edchejte ve velk\u00e9 m\u00edse a vy\u0161lehejte do hladk\u00e9, stejnorod\u00e9 sm\u011bsi.Sestaven\u00ed tartaletekHru\u0161ky oloupejte, rozkrojte nap\u016fl a oloupan\u00e9 je namo\u010dte do vody s citronovou \u0161\u0165\u00e1vou, aby nezhn\u011bdly.Nakr\u00e1jejte je nap\u0159\u00ed\u010d na tenk\u00e9 pl\u00e1tky, konec se stopkou p\u0159itom nechte neporu\u0161en\u00fd.Na ka\u017ed\u00fd korpus z grahamov\u00fdch su\u0161enek rozet\u0159ete vrstvu mandlov\u00e9ho kr\u00e9mu a uhla\u010fte ji a\u017e ke kraj\u016fm.Pl\u00e1tky hru\u0161ek rozlo\u017ete na mandlov\u00fd kr\u00e9m tak, aby stopka le\u017eela na okraji formi\u010dky.Pe\u010dte 25-28 minut p\u0159i 180 \u00b0C, dokud tartaletky lehce nezezl\u00e1tnou a hru\u0161ky m\u00edrn\u011b nezkaramelizuj\u00ed.Tartaletky nechte vychladnout p\u0159i pokojov\u00e9 teplot\u011b.Nakonec p\u0159ive\u010fte vodu s marmel\u00e1dou k varu a tartaletky pot\u0159ete je\u0161t\u011b horkou sm\u011bs\u00ed.Posypte nahrubo nasekan\u00fdmi pist\u00e1ciemi nebo mou\u010dkov\u00fdm cukrem.\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\/199011","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=199011"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199011\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/164306"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}