{"id":199670,"title":"Camembert v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:59:07+01:00","plain":"Cel\u00fd camembert rozpe\u010den\u00fd v horkovzdu\u0161n\u00e9 frit\u00e9ze, ochucen\u00fd \u010desnekem, medem a tymi\u00e1nem, pod\u00e1van\u00fd s tekut\u00fdm st\u0159edem p\u0159\u00edmo v krabi\u010dce.\n\n\n\nSta\u010d\u00ed otev\u0159\u00edt krabi\u010dku a hned v\u00edte, jak se ve\u010der bude vyv\u00edjet. Camembert vyt\u00e1hnete z ko\u0161e lehce vyklenut\u00fd, s m\u00edsty jantarov\u011b zbarvenou k\u016frkou, a p\u0159i prvn\u00edm zabo\u0159en\u00ed l\u017e\u00edce se z n\u011bj vyval\u00ed opravdu tekut\u00fd st\u0159ed. \n\n\n\n\u010cesnek zasunut\u00fd do z\u00e1\u0159ez\u016f provon\u011bl s\u00fdr, ani\u017e by se sp\u00e1lil, med stekl a\u017e do st\u0159edu a tymi\u00e1n v\u0161e chu\u0165ov\u011b propojuje. Namo\u010d\u00edte prou\u017eek ope\u010den\u00e9ho chleba a u\u017e nen\u00ed moc co dodat.\n\n\n\nVe stejn\u00e9m ko\u0161i se skv\u011ble povede i quiche z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nCo je camembert z horkovzdu\u0161n\u00e9 frit\u00e9zy?\n\n\n\nCel\u00fd camembert vlo\u017een\u00fd zp\u011bt do d\u0159ev\u011bn\u00e9 krabi\u010dky vylo\u017een\u00e9 pe\u010dic\u00edm pap\u00edrem a rozpe\u010den\u00fd v horkovzdu\u0161n\u00e9 frit\u00e9ze, dokud nem\u00e1 tekut\u00fd st\u0159ed. K\u016frka z\u016fst\u00e1v\u00e1 neporu\u0161en\u00e1 a slou\u017e\u00ed jako st\u011bna: pr\u00e1v\u011b ona dr\u017e\u00ed s\u00fdr pohromad\u011b, kdy\u017e se rozpou\u0161t\u00ed. Povrch na\u0159\u00edzn\u011bte do m\u0159\u00ed\u017eky, jen tak hluboko, aby dovnit\u0159 pronikl \u010desnek a med, nikdy ne skrz cel\u00fd s\u00fdr. Pod\u00e1v\u00e1 se p\u0159\u00edmo v krabi\u010dce s ope\u010den\u00fdm chlebem nebo pe\u010den\u00fdmi bramborami.\n\n\n\nS\u00fdr nese jm\u00e9no normandsk\u00e9 vesnice Camembert. P\u0159\u00edprava v horkovzdu\u0161n\u00e9 frit\u00e9ze na samotn\u00e9m s\u00fdru nic nem\u011bn\u00ed, m\u011bn\u00ed se jen zp\u016fsob oh\u0159evu: nucen\u00e9 proud\u011bn\u00ed vzduchu op\u00e9k\u00e1 k\u016frku dozlatova, zat\u00edmco st\u0159ed m\u011bkne, a to v mnohem men\u0161\u00edm prostoru ne\u017e v troub\u011b.\n\n\n\nK nam\u00e1\u010den\u00ed do tekut\u00e9ho st\u0159edu: bat\u00e1tov\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nZ trouby v bistru do ko\u0161e horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nCamembert pe\u010den\u00fd v krabi\u010dce je klasika bister i dom\u00e1c\u00ed kuchyn\u011b, kter\u00e1 dlouho pat\u0159ila v\u00fdhradn\u011b do trouby: s\u00fdr se pozvolna proh\u0159\u00e1l, postavil doprost\u0159ed stolu a ka\u017ed\u00fd si do n\u011bj nam\u00e1\u010del chl\u00e9b. Princip se nezm\u011bnil, s\u00fdr se jen p\u0159esunul do jin\u00e9ho spot\u0159ebi\u010de.\n\n\n\nP\u0159edeh\u0159\u00edv\u00e1n\u00ed tu nem\u00e1 \u017e\u00e1dn\u00fd p\u0159\u00ednos. C\u00edlem nen\u00ed prudce op\u00e9ct povrch jako u masa nebo hranolk\u016f, ale rovnom\u011brn\u011b proh\u0159\u00e1t s\u00fdr. Za\u010d\u00e1tek ve studen\u00e9 frit\u00e9ze v\u00e1m dokonce poskytne o n\u011bco v\u00edce \u010dasu, ne\u017e k\u016frka za\u010dne hn\u011bdnout.\n\n\n\nCel\u00fd camembert m\u016f\u017eete up\u00e9ct i v troub\u011b uvnit\u0159 d\u00fdn\u011b hokkaido: moje d\u00fdn\u011b hokkaido pln\u011bn\u00e1 camembertem.\n\n\n\nSetk\u00e1te se se dv\u011bma nastaven\u00edmi. Prvn\u00ed, pou\u017eit\u00e9 v tomto receptu, po\u010d\u00edt\u00e1 s teplotou 180 \u00b0C a podle po\u017eadovan\u00e9 konzistence s dobou pe\u010den\u00ed 10 a\u017e 15 minut. Druh\u00e1 skupina recept\u016f vol\u00ed 200 \u00b0C na 18 minut, co\u017e k\u016frku v\u00edce zbarv\u00ed a st\u0159ed proh\u0159eje rychleji. Pokud v\u00e1\u0161 p\u0159\u00edstroj pe\u010de intenzivn\u011b, z\u016fsta\u0148te u 180 \u00b0C a od 10. minuty s\u00fdr kontrolujte. Orienta\u010dn\u00ed hodnoty pro dal\u0161\u00ed suroviny najdete v tabulce pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: Pe\u010den\u00e9 f\u00edky s roquefortem a vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\nPro variantu s o\u0159echy nejprve opra\u017ete l\u00edskov\u00e9 o\u0159echy v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\n\n\nHlavn\u00ed suroviny na camembert z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nCamembert ze syrov\u00e9ho ml\u00e9ka m\u00e1 v\u00fdrazn\u011b pln\u011bj\u0161\u00ed chu\u0165 ne\u017e ten z pasterovan\u00e9ho, kter\u00fd i po zah\u0159\u00e1t\u00ed z\u016fst\u00e1v\u00e1 nev\u00fdrazn\u00fd. Vyberte dob\u0159e vyzr\u00e1l\u00fd kus, kter\u00fd pod prstem pru\u017en\u011b povol\u00ed: camembert s dosud k\u0159\u00eddov\u011b tuh\u00fdm st\u0159edem z\u016fstane hutn\u00fd i po rozpe\u010den\u00ed. A nikdy neodstra\u0148ujte k\u016frku, bez n\u00ed skon\u010d\u00edte s lou\u017ei\u010dkou na dn\u011b ko\u0161e.\n\n\n\nO v\u0161em rozhoduje n\u00e1doba. D\u0159ev\u011bn\u00e1 krabi\u010dka velmi dob\u0159e sn\u00e1\u0161\u00ed such\u00e9 teplo a slou\u017e\u00ed jako forma, pokud odstran\u00edte pap\u00edrovou etiketu, p\u0159\u00edpadnou plastovou f\u00f3lii a v\u0161echny kovov\u00e9 sponky. Pokud m\u00e1 krabi\u010dka pr\u016fhledn\u00e9 ok\u00e9nko nebo jste s\u00fdr koupili bez krabi\u010dky, nahra\u010fte ji zap\u00e9kac\u00ed misti\u010dkou \u010di malou keramickou zap\u00e9kac\u00ed n\u00e1dobou o pr\u016fm\u011bru s\u00fdra, ne v\u011bt\u0161\u00ed: v p\u0159\u00edli\u0161 velk\u00e9 n\u00e1dob\u011b se camembert rozte\u010de do stran a upe\u010de p\u0159\u00edli\u0161 rychle. Pe\u010dic\u00ed pap\u00edr uvnit\u0159 nen\u00ed na ozdobu, br\u00e1n\u00ed tuku vs\u00e1knout se do d\u0159eva a p\u0159i pod\u00e1v\u00e1n\u00ed pom\u00e1h\u00e1 udr\u017eet p\u011bkn\u00fd tvar. Tento zp\u016fsob pe\u010den\u00ed usnadn\u00ed i dal\u0161\u00ed p\u0159\u00edslu\u0161enstv\u00ed k horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\n\u010cesnek zasu\u0148te do z\u00e1\u0159ez\u016f, m\u00edsto abyste ho polo\u017eili navrch: na povrchu se kousky \u010desneku sp\u00e1l\u00ed a zho\u0159knou, zat\u00edmco uvnit\u0159 s\u00fdr provon\u00ed, ani\u017e by zhn\u011bdly. Tot\u00e9\u017e plat\u00ed pro tymi\u00e1n, su\u0161en\u00fd sn\u00e1\u0161\u00ed pe\u010den\u00ed dob\u0159e, kde\u017eto \u010derstv\u00fd se p\u0159ipaluje. Med p\u0159il\u00e9vejte a\u017e po na\u0159\u00edznut\u00ed, nikdy p\u0159ed n\u00edm, aby stekl do z\u00e1\u0159ez\u016f a nekaramelizoval jen na povrchu; pokud v\u00e1m p\u0159ipad\u00e1 p\u0159\u00edli\u0161 v\u00fdrazn\u00fd, sni\u017ete jeho mno\u017estv\u00ed na polovinu, chu\u0165 s\u00fdra ze syrov\u00e9ho ml\u00e9ka snadno p\u0159ebije. Pro obm\u011bnu s\u00fdr p\u0159ed pe\u010den\u00edm posypte nasekan\u00fdmi vla\u0161sk\u00fdmi o\u0159echy nebo su\u0161en\u00fdmi brusinkami.\n\n\n\nJak spr\u00e1vn\u011b up\u00e9ct camembert v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\n\n\n\u0158i\u010fte se vzhledem a dotykem: povrch se lehce vyklene, leskne se a m\u00edsty z\u00edsk\u00e1v\u00e1 jantarovou barvu, st\u0159ed pod h\u0159betem l\u017e\u00edce povol\u00ed bez odporu. \n\n\n\nA na z\u00e1v\u011br j\u00eddla bugnes z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nP\u0159i 180\u00a0\u00b0C po\u010d\u00edtejte s 10 minutami pro kr\u00e9mov\u00fd st\u0159ed, kter\u00fd je\u0161t\u011b dr\u017e\u00ed na l\u017e\u00edci, a s 15 minutami pro skute\u010dn\u011b tekut\u00fd st\u0159ed. Od 10. minuty s\u00fdr hl\u00eddejte, aby nep\u0159etekl. \n\n\n\nPokud je st\u0159ed st\u00e1le pevn\u00fd, vra\u0165te s\u00fdr na 2 minuty do frit\u00e9zy a znovu ho zkontrolujte, proto\u017ee ke konci pe\u010den\u00ed p\u0159ech\u00e1z\u00ed z kr\u00e9mov\u00e9 konzistence do tekut\u00e9 velmi rychle. Pod\u00e1vejte ihned, rozpe\u010den\u00fd camembert za\u010d\u00edn\u00e1 tuhnout hned po vyjmut\u00ed z p\u0159\u00edstroje a zbytky p\u0159i op\u011btovn\u00e9m oh\u0159\u00e1t\u00ed zrn\u00ed.\n\n\n\n\n\n\tCamembert v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 camembert ze syrov\u00e9ho ml\u00e9ka (v d\u0159ev\u011bn\u00e9 krabi\u010dce)Na dochucen\u00ed1 strou\u017eek \u010desneku (nakr\u00e1jen\u00fd na kousky)2 l\u017e\u00edce tekut\u00e9ho medu1 l\u017e\u00edce olivov\u00e9ho oleje0.5 l\u017ei\u010dky su\u0161en\u00e9ho tymi\u00e1nu\u010derstv\u011b mlet\u00fd \u010dern\u00fd pep\u0159\t\n\t\n\t\tP\u0159\u00edpravaVybalte camembert z pap\u00edrov\u00e9ho obalu.D\u0159ev\u011bnou krabi\u010dku vylo\u017ete pe\u010dic\u00edm pap\u00edrem a vlo\u017ete do n\u00ed camembert zp\u011bt, s neporu\u0161enou k\u016frkou.Povrch na\u0159\u00edzn\u011bte do m\u0159\u00ed\u017eky, ale k\u016frku nepro\u0159\u00edzn\u011bte skrz.Do z\u00e1\u0159ez\u016f zasu\u0148te kousky \u010desneku.Povrch p\u0159elijte medem a olivov\u00fdm olejem.Posypte tymi\u00e1nem a jednou oto\u010dte ml\u00fdnkem na pep\u0159.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeKrabi\u010dku polo\u017ete rovn\u011b do ko\u0161e horkovzdu\u0161n\u00e9 frit\u00e9zy.Pe\u010dte p\u0159i 180 \u00b0C po dobu 10 a\u017e 15 minut, od 10. minuty kontrolujte a pe\u010den\u00ed ukon\u010dete, jakmile je povrch roztekl\u00fd a lehce zlatav\u00fd.Dokon\u010den\u00edKrabi\u010dku uchopte po stran\u00e1ch, vyjm\u011bte a ihned pod\u00e1vejte (ide\u00e1ln\u011b s ope\u010den\u00fdm chlebem nebo pe\u010den\u00fdmi bramborami).\t\n\t\n\t\tTipy\n\nP\u0159ed pe\u010den\u00edm odstra\u0148te pap\u00edrovou etiketu, ve\u0161kerou plastovou f\u00f3lii a v\u0161echny kovov\u00e9 sponky. Pokud m\u00e1 krabi\u010dka pr\u016fhledn\u00e9 ok\u00e9nko nebo s\u00fdr krabi\u010dku nem\u00e1, pou\u017eijte malou keramickou zap\u00e9kac\u00ed misku o stejn\u00e9m pr\u016fm\u011bru jako s\u00fdr (ne v\u011bt\u0161\u00ed), aby se neroztekl do stran.\nPe\u010dic\u00ed pap\u00edr v krabi\u010dce pom\u00e1h\u00e1 udr\u017eet \u00fahledn\u00fd tvar a usnad\u0148uje \u010di\u0161t\u011bn\u00ed; bez pap\u00edru d\u0159evo nas\u00e1kne tuk a krabi\u010dku u\u017e nelze znovu pou\u017e\u00edt.\nK\u016frku nikdy neodstra\u0148ujte: p\u0159i rozpou\u0161t\u011bn\u00ed dr\u017e\u00ed s\u00fdr pohromad\u011b. D\u011blejte jen m\u011blk\u00e9 z\u00e1\u0159ezy.\nP\u0159i 180 \u00b0C: 10 min = kr\u00e9mov\u00fd st\u0159ed, 15 min = velmi tekut\u00fd st\u0159ed. Kontrolujte u\u017e od 10. minuty, proto\u017ee s\u00fdr se z kr\u00e9mov\u00e9ho rychle m\u011bn\u00ed v tekut\u00fd.\n\u010cesnek zasu\u0148te do z\u00e1\u0159ez\u016f (jinak se na povrchu sp\u00e1l\u00ed). Su\u0161en\u00fd tymi\u00e1n sn\u00e1\u0161\u00ed pe\u010den\u00ed l\u00e9pe ne\u017e \u010derstv\u00fd.\nPod\u00e1vejte ihned: camembert po vyjmut\u00ed z horkovzdu\u0161n\u00e9 frit\u00e9zy rychle tuhne.\nVarianta: 200 \u00b0C po dobu 18 min (u n\u011bkter\u00fdch p\u0159\u00edstroj\u016f), pr\u016fb\u011b\u017en\u011b kontrolujte zbarven\u00ed.\n\n\t\n\t\n\t\tAp\u00e9ritifFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199670","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=199670"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199670\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165299"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}