{"id":199637,"title":"Vegansk\u00fd vanilkov\u00fd kr\u00e9m neboli cr\u00e8me p\u00e2tissi\u00e8re","modified":"2026-10-31T17:58:28+01:00","plain":"Chcete hladk\u00fd vanilkov\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m, kter\u00fd zhoustne i bez vajec a ml\u00e9ka? Tahle verze jde p\u0159\u00edmo k v\u011bci: nejprve v\u0161echno sm\u00edch\u00e1te a o zbytek se postar\u00e1 hrnec.\n\n\n\nNa l\u017e\u00edci v\u00e1s \u010dek\u00e1 hladk\u00fd, vl\u00e1\u010dn\u00fd kr\u00e9m, p\u0159ipraven\u00fd do \u00e9clairs, v\u011btrn\u00edk\u016f, kol\u00e1\u010de nebo dortu. Ostatn\u00ed moje z\u00e1kladn\u00ed bezlepkov\u00e9 recepty najdete ve stejn\u00e9 kategorii.\n\n\n\nPokud chcete \u010dokol\u00e1dovou verzi, p\u0159ejd\u011bte na \u010dokol\u00e1dov\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m.\n\n\n\nCo je bezlepkov\u00fd vegansk\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m?\n\n\n\nCukr\u00e1\u0159sk\u00fd kr\u00e9m v klasick\u00e9m pojet\u00ed slou\u017e\u00ed jako n\u00e1pl\u0148 do \u00e9clairs, v\u011btrn\u00edk\u016f, kol\u00e1\u010d\u016f a cel\u00e9 \u0159ady dort\u016f. Tady ho p\u0159iprav\u00edme bez ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f, bez vajec a bez p\u0161eni\u010dn\u00e9 mouky, tedy bez lepku. C\u00edl z\u016fst\u00e1v\u00e1 stejn\u00fd jako u klasick\u00e9 verze: z\u00edskat kr\u00e9m, kter\u00fd chutn\u00e1 a dr\u017e\u00ed tvar jako prav\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m.\n\n\n\nO v\u016fni se star\u00e1 vanilka. Pro dobr\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m je nepostradateln\u00e1 a z\u00e1rove\u0148 mu dod\u00e1v\u00e1 v\u011bt\u0161inu chuti. Tento z\u00e1klad se hod\u00ed i na vegansk\u00fd m\u00e1slov\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m, pokud ho p\u0159ed pou\u017eit\u00edm nech\u00e1te doj\u00edt na pokojovou teplotu.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nDo tohoto receptu doporu\u010duji ovesn\u00e9 ml\u00e9ko barista. M\u00e1 vy\u0161\u0161\u00ed obsah tuku ne\u017e b\u011b\u017en\u00e9 ovesn\u00e9 ml\u00e9ko a dob\u0159e se s n\u00edm pracuje p\u0159i va\u0159en\u00ed i pe\u010den\u00ed. Je to tak\u00e9 jeden z bod\u016f, kter\u00fdm se v\u011bnuji ve sv\u00fdch pravidlech pro \u00fasp\u011b\u0161n\u00e9 bezlepkov\u00e9 pe\u010den\u00ed. O konzistenci se v receptu staraj\u00ed dv\u011b zahu\u0161\u0165ovadla: trocha pr\u00e1\u0161kov\u00e9ho agaru, kter\u00fd se pou\u017e\u00edv\u00e1 v mal\u00e9m mno\u017estv\u00ed, a kuku\u0159i\u010dn\u00fd \u0161krob, kter\u00fd nahrazuje zahu\u0161\u0165ovac\u00ed funkci vajec.\n\n\n\nVanilka tu hraje hlavn\u00ed roli. Pokud m\u00e1te prav\u00fd vanilkov\u00fd lusk, v\u00fdsledek bude lep\u0161\u00ed ne\u017e s um\u011bl\u00fdm extraktem. Dobrou alternativou je tak\u00e9 vanilkov\u00fd pr\u00e1\u0161ek ze su\u0161en\u00fdch a mlet\u00fdch lusk\u016f.\n\n\n\nVegansk\u00e9 m\u00e1slo se p\u0159id\u00e1v\u00e1 a\u017e na konci, aby kr\u00e9m zjemnilo a dodalo mu pln\u011bj\u0161\u00ed konzistenci. Cukr m\u00e1 jednoduch\u00fd \u00fakol, vyv\u00e1\u017eit chu\u0165. Pro p\u0159esnost suroviny odva\u017eujte.\n\n\n\nUplatn\u00ed se v bezlepkov\u00e9m vegansk\u00e9m vrstven\u00e9m dortu.\n\n\n\nNa co si d\u00e1t p\u0159i p\u0159\u00edprav\u011b pozor\n\n\n\nPostup je jednodu\u0161\u0161\u00ed ne\u017e u klasick\u00e9ho cukr\u00e1\u0159sk\u00e9ho kr\u00e9mu. V\u0161echny suroviny krom\u011b vegansk\u00e9ho m\u00e1sla dejte do hrnce a hned na za\u010d\u00e1tku je d\u016fkladn\u011b pro\u0161lehejte, aby vznikla jednolit\u00e1 sm\u011bs. Pot\u00e9 ji za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed zah\u0159\u00edvejte na st\u0159edn\u00edm ohni, dokud kr\u00e9m nezhoustne: pr\u00e1v\u011b zm\u011bna konzistence v\u00e1m napov\u00ed, \u017ee je hotov\u00fd.\n\n\n\nJakmile hrnec odstav\u00edte z ohn\u011b, nechte kr\u00e9m p\u0159ibli\u017en\u011b 5 minut odpo\u010d\u00edvat. Vegansk\u00e9 m\u00e1slo mus\u00ed b\u00fdt studen\u00e9, ale zapracov\u00e1v\u00e1 se do je\u0161t\u011b hork\u00e9ho kr\u00e9mu. \u0160lehejte, nejl\u00e9pe metli\u010dkou, dokud se m\u00e1slo zcela nevst\u0159eb\u00e1, a pokud chcete hlad\u0161\u00ed konzistenci, kr\u00e9m pot\u00e9 promixujte ty\u010dov\u00fdm mix\u00e9rem.\n\n\n\nNa dochucen\u00ed p\u0159ich\u00e1z\u00ed \u0159ada pr\u00e1v\u011b te\u010f, po zapracov\u00e1n\u00ed m\u00e1sla. Tento z\u00e1klad se dob\u0159e kombinuje s \u010dokol\u00e1dou, k\u00e1vou nebo o\u0159echovou pastou. Pro pist\u00e1ciovou verzi p\u0159idejte do kr\u00e9mu pist\u00e1ciovou pastu. Pro k\u00e1vovou verzi p\u0159idejte do vanilkov\u00e9ho kr\u00e9mu instantn\u00ed k\u00e1vu nebo koncentrovan\u00fd k\u00e1vov\u00fd extrakt. Pro \u010dokol\u00e1dovou verzi p\u0159idejte \u010dokol\u00e1dov\u00e9 peci\u010dky nebo kousky \u010dokol\u00e1dy do vanilkov\u00e9ho kr\u00e9mu, kter\u00fd je je\u0161t\u011b hork\u00fd, ale u\u017e se neva\u0159\u00ed, aby se spr\u00e1vn\u011b rozpustily.\n\n\n\nTento kr\u00e9m slou\u017e\u00ed tak\u00e9 jako z\u00e1klad pro dal\u0161\u00ed p\u0159\u00edpravy. Na vegansk\u00fd frangipane p\u0159im\u00edchejte do mandlov\u00e9ho kr\u00e9mu 20 % tohoto cukr\u00e1\u0159sk\u00e9ho kr\u00e9mu. Pokud ho pou\u017e\u00edv\u00e1te na vegansk\u00fd m\u00e1slov\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m, p\u0159ed dal\u0161\u00edm zpracov\u00e1n\u00edm po\u010dkejte, a\u017e dos\u00e1hne pokojov\u00e9 teploty.\n\n\n\nUchov\u00e1v\u00e1n\u00ed\n\n\n\nHotov\u00fd kr\u00e9m nalijte do \u010dist\u00e9 a such\u00e9 n\u00e1doby. P\u0159ilo\u017ete potravin\u00e1\u0159skou f\u00f3lii p\u0159\u00edmo na jeho povrch a p\u0159ed pou\u017eit\u00edm ho nechte 1 hodinu v lednici.\n\n\n\nPou\u017eijte ho do vegansk\u00e9ho \u010dokol\u00e1dov\u00e9ho dortu s mangem.\n\n\n\nPokud chcete d\u00e1l va\u0159it bez \u017eivo\u010di\u0161n\u00fdch produkt\u016f, pod\u00edvejte se na moje vegansk\u00e9 recepty.\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\tVegansk\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m (bez lepku)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g ovesn\u00e9ho ml\u00e9ka barista (bez lepku)100 g cukru55 g kuku\u0159i\u010dn\u00e9ho \u0161krobu2 g agar-agaru v pr\u00e1\u0161ku2 g mlet\u00e9 vanilky (nebo 10 ml vanilkov\u00e9ho extraktu)60 g vegansk\u00e9ho m\u00e1sla (nejl\u00e9pe vegansk\u00e9 m\u00e1slo Violife)\t\n\t\n\t\tP\u0159\u00edpravaV rendl\u00edku sm\u00edchejte v\u0161echny suroviny krom\u011b vegansk\u00e9ho m\u00e1sla.D\u016fkladn\u011b pro\u0161lehejte metli\u010dkou, dokud nevznikne stejnorod\u00e1 sm\u011bs.Va\u0159te na st\u0159edn\u00edm plameni za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed do zhoustnut\u00ed.Odstavte z plotny.Pot\u00e9 nechte kr\u00e9m p\u0159ibli\u017en\u011b p\u011bt minut chladnout.Do je\u0161t\u011b vla\u017en\u00e9ho kr\u00e9mu p\u0159idejte studen\u00e9 vegansk\u00e9 m\u00e1slo.D\u016fkladn\u011b prom\u00edchejte metli\u010dkou, dokud se m\u00e1slo zcela nezapracuje.Pro hlad\u0161\u00ed konzistenci promixujte ty\u010dov\u00fdm mix\u00e9rem.V t\u00e9to f\u00e1zi p\u0159idejte p\u0159\u00edpadn\u00e9 dal\u0161\u00ed suroviny pro jednotliv\u00e9 varianty.Pokud p\u0159id\u00e1v\u00e1te \u010dokol\u00e1du, nechte ji v t\u00e9to f\u00e1zi rozpustit v hork\u00e9m, ale ne vrouc\u00edm kr\u00e9mu.P\u0159endejte do \u010dist\u00e9 a such\u00e9 n\u00e1doby.Povrch zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed.P\u0159ed pou\u017eit\u00edm nechte 1 h v lednici.Pokud vegansk\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m pou\u017eijete k p\u0159\u00edprav\u011b vegansk\u00e9ho kr\u00e9mu mousseline, nechte ho vychladnout p\u0159i pokojov\u00e9 teplot\u011b.\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\/199637","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=199637"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199637\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165001"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}