{"id":199731,"title":"Pekanov\u00fd kol\u00e1\u010d po americku","modified":"2026-10-31T18:00:10+01:00","plain":"Pekanov\u00fd kol\u00e1\u010d s bourbonem, jantarovou karamelizovanou n\u00e1pln\u00ed a k\u0159upav\u00fdm korpusem z k\u0159ehk\u00e9ho t\u011bsta.\n\n\n\nPod \u010depel\u00ed no\u017ee k\u0159ehce prask\u00e1 korpus, na povrchu se lesknou pekanov\u00e9 o\u0159echy a jantarov\u00e1 n\u00e1pl\u0148 uvol\u0148uje v\u016fni vanilky, tepl\u00e9ho m\u00e1sla a bourbonu. V\u0161e stoj\u00ed na kontrastech: k\u0159upav\u00e9 o\u0159echy, sametov\u011b jemn\u00e1 karamelizovan\u00e1 n\u00e1pl\u0148 a \u0161petka soli, kter\u00e1 m\u00edrn\u00ed sladkost. Je to bohat\u00fd sv\u00e1te\u010dn\u00ed kol\u00e1\u010d, kter\u00fd se kr\u00e1sn\u011b kr\u00e1j\u00ed a je sladk\u00fd tak akor\u00e1t.\n\n\n\nDal\u0161\u00ed kol\u00e1\u010d na sv\u00e1te\u010dn\u00ed st\u016fl: d\u00fd\u0148ov\u00fd kol\u00e1\u010d\n\n\n\nCo je pekanov\u00fd kol\u00e1\u010d?\n\n\n\nZ\u00e1kladem tohoto kol\u00e1\u010de je korpus z k\u0159ehk\u00e9ho t\u011bsta p\u0159edpe\u010den\u00fd naslepo, kter\u00fd se pln\u00ed sm\u011bs\u00ed vajec, hn\u011bd\u00e9ho cukru, t\u0159tinov\u00e9ho sirupu, kuku\u0159i\u010dn\u00e9ho sirupu a rozpu\u0161t\u011bn\u00e9ho m\u00e1sla. P\u0159i pe\u010den\u00ed n\u00e1pl\u0148 zhoustne, z\u00edsk\u00e1 lesk a t\u00e9m\u011b\u0159 sirupovitou konzistenci s v\u00fdrazn\u00fdmi karamelov\u00fdmi t\u00f3ny.\n\n\n\nVanilka v\u0161echny chut\u011b propojuje, bourbon, kter\u00e9ho se p\u0159id\u00e1vaj\u00ed jen dv\u011b l\u017e\u00edce, dod\u00e1v\u00e1 jemn\u00fd d\u0159evit\u00fd t\u00f3n. Konzistenci ur\u010duje spojen\u00ed obou sirup\u016f: t\u0159tinov\u00fd sirup p\u0159in\u00e1\u0161\u00ed hloubku v\u00fdrazn\u00e9ho karamelu, kuku\u0159i\u010dn\u00fd sirup hladkou a stejnorodou strukturu. Po p\u0159edpe\u010den\u00ed korpusu naslepo se kol\u00e1\u010d dop\u00e9k\u00e1 v troub\u011b, dokud okraje neztuhnou a st\u0159ed se je\u0161t\u011b trochu nechv\u011bje. Ten pak zpevn\u00ed p\u0159i chladnut\u00ed.\n\n\n\nPojet\u00ed receptu\n\n\n\nV\u00fdchoz\u00ed verze se inspiruje receptem Florence Fabricant pro New York Times a receptem Annie Laury Squalls z knihy Creole Feast. C\u00edlem je bohat\u00e1, ale vyv\u00e1\u017een\u00e1 n\u00e1pl\u0148, v n\u00ed\u017e sladkost sirup\u016f a cukru vyva\u017euj\u00ed vejce, s\u016fl, rozpu\u0161t\u011bn\u00e9 m\u00e1slo a v\u016fn\u011b bourbonu. Pekanov\u00e9 o\u0159echy tvo\u0159\u00ed na povrchu rovnom\u011brnou vrstvu, d\u00edky n\u00ed\u017e vyniknou jednotliv\u00e9 \u0159ezy.\n\n\n\nHlavn\u00ed suroviny na kol\u00e1\u010d\n\n\n\n\n\n\n\nKorpus z k\u0159ehk\u00e9ho t\u011bsta, p\u0159edpe\u010den\u00fd naslepo se z\u00e1t\u011b\u017e\u00ed na pe\u010den\u00ed, poskytuje pevn\u00fd z\u00e1klad pro tekutou n\u00e1pl\u0148 a umo\u017e\u0148uje \u00fahledn\u00e9 kr\u00e1jen\u00ed. Lehce roz\u0161lehan\u00e1 vejce spoj\u00ed sirupy, m\u00e1slo a cukr a p\u016fsoben\u00edm tepla se sraz\u00ed, \u010d\u00edm\u017e n\u00e1plni dodaj\u00ed vl\u00e1\u010dnou konzistenci a lesk.\n\n\n\nT\u0159tinov\u00fd sirup p\u0159in\u00e1\u0161\u00ed t\u00f3ny hn\u011bd\u00e9ho cukru a tmav\u00e9ho karamelu, kuku\u0159i\u010dn\u00fd sirup n\u00e1pl\u0148 zjem\u0148uje a stabilizuje, aby v \u00fastech nep\u016fsobila zrnit\u011b. Cukr turbinado neboli surov\u00fd hn\u011bd\u00fd cukr prohlubuje chu\u0165 sm\u011brem ke sv\u011btl\u00e9mu karamelu a rozpu\u0161t\u011bn\u00e9 nesolen\u00e9 m\u00e1slo dod\u00e1v\u00e1 jemnost a plnost a z\u00e1rove\u0148 nese v\u016fni vanilky a bourbonu.\n\n\n\nVanilka zv\u00fdraz\u0148uje karamelovou chu\u0165, bourbon p\u0159id\u00e1v\u00e1 d\u0159evit\u00e9 t\u00f3ny a \u0161petka soli probouz\u00ed chu\u0165 o\u0159ech\u016f a vyva\u017euje cukr. Pekanov\u00e9 o\u0159echy vytv\u00e1\u0159ej\u00ed kontrast v konzistenci: rozlo\u017een\u00e9 na korpusu p\u0159ed nalit\u00edm n\u00e1pln\u011b tvo\u0159\u00ed bohatou rovnom\u011brnou vrstvu, kter\u00e1 k\u0159upe a chutn\u00e1 po m\u00e1sle.\n\n\n\nDal\u0161\u00ed syt\u00fd dezert, kter\u00fd se pod\u00e1v\u00e1 v tenk\u00fdch \u0159ezech: newyorsk\u00fd cheesecake\n\n\n\nChu\u0165, v\u016fn\u011b a konzistence\n\n\n\nSpr\u00e1vn\u011b upe\u010den\u00fd kol\u00e1\u010d nesm\u00ed b\u00fdt \u00fapln\u011b tuh\u00fd: po vyta\u017een\u00ed z trouby se jeho st\u0159ed je\u0161t\u011b lehce chv\u011bje, n\u00e1pl\u0148 pak p\u0159i chladnut\u00ed zpevn\u00ed, ale z\u016fstane vl\u00e1\u010dn\u00e1 a hladk\u00e1. Povrch zdob\u00ed k\u0159upav\u00e9 o\u0159echy, zat\u00edmco vnit\u0159ek si zachov\u00e1v\u00e1 konzistenci karamelizovan\u00e9ho kr\u00e9mu.\n\n\n\nDal\u0161\u00ed dobrota s karamelovou chut\u00ed, kter\u00e1 se po vyta\u017een\u00ed z trouby je\u0161t\u011b chv\u011bje: blondies s hn\u011bd\u00fdm m\u00e1slem\n\n\n\nV chuti p\u0159evl\u00e1d\u00e1 jantarov\u00fd karamel, podpo\u0159en\u00fd vanilkou, m\u00e1slem a bourbonem, p\u0159i\u010dem\u017e \u0161petka soli vyva\u017euje sladkost cukru. V rodin\u011b americk\u00fdch sladkost\u00ed se \u0159ad\u00ed po bok americk\u00fdch brownies, americk\u00fdch su\u0161enek cookies nebo americk\u00e9ho mrkvov\u00e9ho dortu, kter\u00e9 v\u0161echny stav\u011bj\u00ed na rovnov\u00e1ze mezi plnost\u00ed chuti, konzistenc\u00ed a v\u016fn\u00ed.\n\n\n\n\n\n\tPrav\u00fd americk\u00fd pekanov\u00fd kol\u00e1\u010d\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 korpus z k\u0159ehk\u00e9ho t\u011bsta (p\u0159edpe\u010den\u00fd)3 vejce (lehce roz\u0161lehan\u00e1)180 ml sirupu z cukrov\u00e9 t\u0159tiny60 ml kuku\u0159i\u010dn\u00e9ho sirupu (kuku\u0159i\u010dn\u00fd sirup)50 g cukru turbinado (nebo surov\u00e9ho t\u0159tinov\u00e9ho cukru)5 l\u017eic nesolen\u00e9ho m\u00e1sla (rozpu\u0161t\u011bn\u00e9ho)2 l\u017ei\u010dky vanilkov\u00e9ho extraktu2 l\u017e\u00edce bourbonu1 \u0161petka soli150 g pekanov\u00fdch o\u0159ech\u016f\t\n\t\n\t\tP\u0159edeh\u0159ejte troubu na 180\u00b0C.Korpus p\u0159edpe\u010dte naslepo se z\u00e1t\u011b\u017e\u00ed, p\u0159ibli\u017en\u011b 15 minut.V m\u00edse sm\u00edchejte vejce, sirup z cukrov\u00e9 t\u0159tiny, kuku\u0159i\u010dn\u00fd sirup, cukr, rozpu\u0161t\u011bn\u00e9 m\u00e1slo, vanilku, bourbon a s\u016fl.D\u016fkladn\u011b prom\u00edchejte, a\u017e vznikne hladk\u00e1 sm\u011bs.Vm\u00edchejte pekanov\u00e9 o\u0159echy.N\u00e1pl\u0148 nalijte do p\u0159edpe\u010den\u00e9ho korpusu.Pe\u010dte 35 a\u017e 40 minut, dokud n\u00e1pl\u0148 po okraj\u00edch neztuhne a st\u0159ed se je\u0161t\u011b lehce nechv\u011bje.Nechte vychladnout na m\u0159\u00ed\u017ece: n\u00e1pl\u0148 b\u011bhem chladnut\u00ed zpevn\u00ed.\t\n\t\n\t\tSirup z cukrov\u00e9 t\u0159tiny dod\u00e1 hlub\u0161\u00ed chu\u0165 ne\u017e samotn\u00fd kuku\u0159i\u010dn\u00fd sirup.\nPokud chcete m\u00edt na povrchu p\u011bkn\u011b uspo\u0159\u00e1danou vrstvu o\u0159ech\u016f, rozlo\u017ete pekanov\u00e9 o\u0159echy na korpus je\u0161t\u011b p\u0159ed nalit\u00edm n\u00e1pln\u011b.\n\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199731","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=199731"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199731\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/190799"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}