{"id":168968,"title":"Croissant cu migdale f\u0103r\u0103 gluten \u0219i dulcea\u021b\u0103 de fructe ro\u0219ii","modified":"2026-08-28T15:41:17+02:00","plain":"Ai poft\u0103 de un foietaj fin cu migdale, f\u0103r\u0103 b\u0103taia de cap a prepar\u0103rii unui aluat dospit f\u0103r\u0103 gluten? Secretul este s\u0103 porne\u0219ti de la croissante f\u0103r\u0103 gluten gata f\u0103cute: le \u00eensiropezi generos cu vanilie, le umpli cu crem\u0103 bogat\u0103 de migdale \u0219i dulcea\u021b\u0103, apoi le coci din nou. La final, fulgii de migdale devin rumeni \u0219i crocan\u021bi, iar miezul r\u0103m\u00e2ne incredibil de fraged. Un praf de zah\u0103r pudr\u0103 des\u0103v\u00e2r\u0219e\u0219te totul. Descoper\u0103 \u0219i restul colec\u021biei mele de p\u00e2ine \u0219i produse de patiserie f\u0103r\u0103 gluten.\n\n\n\nAceea\u0219i crem\u0103 fin\u0103 de migdale este vedeta din aceast\u0103 tart\u0103 cu pere \u0219i frangipane f\u0103r\u0103 gluten.\n\n\n\nCe este croissantul cu migdale f\u0103r\u0103 gluten \u0219i dulcea\u021b\u0103 de fructe ro\u0219ii?\n\n\n\nEste un croissant f\u0103r\u0103 gluten t\u0103iat pe lungime, \u00eensiropat delicat cu vanilie, umplut cu dulcea\u021b\u0103 de fructe ro\u0219ii \u0219i crem\u0103 fin\u0103 de migdale, apoi pres\u0103rat cu fulgi crocan\u021bi de migdale \u0219i rumenit la cuptor. Versiunea propus\u0103 de chef Rommel Reyes mizeaz\u0103 pe simplitate \u0219i rapiditate: folose\u0219ti croissante f\u0103r\u0103 gluten din comer\u021b pentru a trece direct la asamblare \u0219i coacere.\n\n\n\nCrema de migdale este adaptat\u0103 f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103, fiind preparat\u0103 din unt vegetal \u0219i sm\u00e2nt\u00e2n\u0103 vegetal\u0103 (sau sm\u00e2nt\u00e2n\u0103 gras\u0103 clasic\u0103, dac\u0103 tolerezi lactoza). Dulcea\u021ba aduce o not\u0103 dulce-acri\u0219oar\u0103 ce echilibreaz\u0103 perfect textura bogat\u0103 a migdalelor, \u00een timp ce fulgii rumeni\u021bi de deasupra creeaz\u0103 un contrast irezistibil cu miezul moale \u0219i pufos.\n\n\n\nIngredientele principale\n\n\n\nCroissantele f\u0103r\u0103 gluten: alege croissante Sch\u00e4r (la pachet de 4 buc\u0103\u021bi) sau orice alt\u0103 marc\u0103 preferat\u0103.\n\n\n\nAten\u021bie la lactoz\u0103: croissantele Sch\u00e4r sunt f\u0103r\u0103 gluten, dar pot con\u021bine urme sau deriva\u021bi din lapte. Dac\u0103 urmezi o diet\u0103 strict f\u0103r\u0103 produse lactate, po\u021bi porni de la un aluat foietaj f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103 (cum este cel de la Sch\u00e4r) pentru a modela \u0219i coace croissantele de baz\u0103.\n\n\n\nCrema de migdale f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103: este piesa central\u0103 a re\u021betei. Se prepar\u0103 spum\u00e2nd untul vegetal moale cu zah\u0103rul, ad\u0103ug\u00e2nd sm\u00e2nt\u00e2na \u00een dou\u0103 tran\u0219e \u0219i \u00eencorpor\u00e2nd la final f\u0103ina de migdale \u0219i f\u0103ina f\u0103r\u0103 gluten.\n\n\n\nDulcea\u021ba de fructe ro\u0219ii: ofer\u0103 o not\u0103 proasp\u0103t\u0103 \u0219i acidulat\u0103. Dulcea\u021ba de coac\u0103ze negre sau cea de zmeur\u0103 se potrive\u0219te de minune, \u00eens\u0103 po\u021bi folosi orice dulcea\u021b\u0103 preferat\u0103 pentru a varia gustul.\n\n\n\nSiropul de vanilie: un amestec simplu de ap\u0103, zah\u0103r \u0219i vanilie, dat scurt \u00een clocot. \u00censiroparea croissantelor \u00eenainte de umplere \u0219i coacere ajut\u0103 la men\u021binerea unui miez extrem de fraged, p\u0103str\u00e2nd \u00een acela\u0219i timp exteriorul rumen \u0219i foietat.\n\n\n\nFulgii de migdale: decoreaz\u0103 generos croissantele, rumenindu-se superb la cuptor pentru un plus des\u0103v\u00e2r\u0219it de textur\u0103 crocant\u0103.\n\n\n\nO alt\u0103 delicates\u0103 excelent\u0103 pentru micul dejun este acest banana bread cu ciocolat\u0103 f\u0103r\u0103 gluten.\n\n\n\nRecomand\u0103ri tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\nPrincipiul este simplu: economise\u0219ti timp folosind croissante f\u0103r\u0103 gluten gata coapte, acord\u00e2nd aten\u021bie \u00eensirop\u0103rii \u0219i asambl\u0103rii pentru a ob\u021bine o textur\u0103 perfect\u0103 \u2014 miez moale \u0219i exterior crocant.\n\n\n\nCrema de migdale: textur\u0103 \u0219i ordinea \u00eencorpor\u0103rii\n\n\n\nBate untul vegetal moale \u00eempreun\u0103 cu zah\u0103rul folosind un mixer electric, p\u00e2n\u0103 ob\u021bii o compozi\u021bie cremoas\u0103 \u0219i aerat\u0103. Adaug\u0103 sm\u00e2nt\u00e2na \u00een dou\u0103 reprize, l\u0103s\u00e2nd prima jum\u0103tate s\u0103 se \u00eencorporeze complet \u00eenainte de a o ad\u0103uga pe a doua. Continu\u0103 s\u0103 mixezi p\u00e2n\u0103 c\u00e2nd amestecul devine perfect omogen.\n\n\n\nFinalizeaz\u0103 prin \u00eencorporarea f\u0103inii de migdale \u0219i a f\u0103inii f\u0103r\u0103 gluten la vitez\u0103 mic\u0103, mix\u00e2nd doar c\u00e2t s\u0103 se \u00eembine ingredientele.\n\n\n\nSiropul de vanilie: \u00eensiropare f\u0103r\u0103 \u00eenmuiere excesiv\u0103\n\n\n\nPreg\u0103te\u0219te mai \u00eent\u00e2i siropul: d\u0103 \u00een clocot apa cu zah\u0103rul \u0219i vanilia (extract de calitate sau semin\u021bele dintr-o p\u0103staie), apoi ia vasul de pe foc. Taie croissantele pe lungime cu un cu\u021bit zim\u021bat pentru p\u00e2ine, av\u00e2nd grij\u0103 s\u0103 nu le strive\u0219ti.\n\n\n\nUnge generos interiorul jum\u0103t\u0103\u021bilor cu sirop folosind o pensul\u0103 de patiserie. Acest plus de umiditate garanteaz\u0103 un miez suculent \u0219i fraged, prevenind uscarea aluatului la cuptor.\n\n\n\nUmplerea: cantit\u0103\u021bi \u0219i asamblare\n\n\n\nPe baza fiec\u0103rui croissant \u00eensiropat, \u00eentinde o lingur\u0103 de dulcea\u021b\u0103, apoi adaug\u0103 2 linguri de crem\u0103 de migdale. \u00cenchide croissantul \u0219i decoreaz\u0103 partea superioar\u0103 cu \u00eenc\u0103 2 linguri de crem\u0103 de migdale, aplicate cu lingura sau cu un po\u0219.\n\n\n\nAdaug\u0103 fulgii de migdale: \u00eei po\u021bi pres\u0103ra deasupra sau po\u021bi trece direct partea superioar\u0103 a croissantului printr-o farfurie plin\u0103 cu fulgi de migdale. Crema va fixa astfel un strat generos \u0219i uniform de fulgi crocan\u021bi.\n\n\n\nCoacerea \u0219i finisarea\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 190\u00b0C \u0219i coace croissantele timp de 13\u201315 minute, p\u00e2n\u0103 c\u00e2nd migdalele sunt frumos rumenite \u0219i aurii.\n\n\n\nLas\u0103-le s\u0103 se r\u0103ceasc\u0103 u\u0219or pe un gr\u0103tar de patiserie, pudreaz\u0103-le cu zah\u0103r pudr\u0103 \u0219i serve\u0219te-le cu poft\u0103.\n\n\n\nTot pe baz\u0103 de migdale fine sunt prepara\u021bi \u0219i ace\u0219ti delicio\u0219i macarons f\u0103r\u0103 lactoz\u0103 cu crem\u0103 de l\u0103m\u00e2ie.\n\n\n\nPentru mai mult\u0103 inspira\u021bie culinar\u0103, descoper\u0103 \u0219i alte re\u021bete f\u0103r\u0103 gluten.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Descoper\u0103 crea\u021biile sale pe Instagram, \u00een newsletterul s\u0103u de pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tCroissant cu migdale f\u0103r\u0103 gluten \u0219i gem de fructe de p\u0103dure\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 pachet de croissante f\u0103r\u0103 gluten Sch\u00e4r (4 buc\u0103\u021bi)100 g de fulgi de migdale60 g de gem de fructe de p\u0103durezah\u0103r pudr\u0103 (dup\u0103 gust, pentru decor)100 g de unt f\u0103r\u0103 lactoz\u0103, moale100 g de zah\u0103r3 g de sare100 g de f\u0103in\u0103 de migdale20 g de f\u0103in\u0103 f\u0103r\u0103 gluten50 g de sm\u00e2nt\u00e2n\u0103 lichid\u0103 f\u0103r\u0103 lactoz\u0103 (sau sm\u00e2nt\u00e2n\u0103 pentru fri\u0219c\u0103)10 g de extract de vanilie (sau miezul de la 1 p\u0103staie de vanilie)100 g de ap\u010350 g de zah\u0103r10 g de extract de vanilie (sau miezul de la 1 p\u0103staie de vanilie)\t\n\t\n\t\tCrem\u0103 de migdaleBate untul moale f\u0103r\u0103 lactoz\u0103 \u0219i zah\u0103rul cu mixerul electric p\u00e2n\u0103 c\u00e2nd ob\u021bii o compozi\u021bie cremoas\u0103 \u0219i aerat\u0103.Adaug\u0103 sm\u00e2nt\u00e2na lichid\u0103 \u00een dou\u0103 etape, asigur\u00e2ndu-te c\u0103 prima parte este complet \u00eencorporat\u0103 \u00eenainte de a o ad\u0103uga pe a doua. Continu\u0103 s\u0103 mixezi p\u00e2n\u0103 c\u00e2nd compozi\u021bia devine perfect omogen\u0103.\u00cencorporeaz\u0103 f\u0103ina de migdale \u0219i f\u0103ina f\u0103r\u0103 gluten, mix\u00e2nd la vitez\u0103 mic\u0103, p\u00e2n\u0103 ob\u021bii o crem\u0103 bine omogenizat\u0103.Asamblare \u0219i coacerePrepar\u0103 mai \u00eent\u00e2i siropul de vanilie: d\u0103 \u00een clocot apa cu zah\u0103rul \u0219i pudra sau extractul de vanilie. D\u0103 cr\u0103ticioara deoparte.Taie croissantele pe lungime cu un cu\u021bit zim\u021bat pentru p\u00e2ine. \u00censiropeaz\u0103-le generos pe ambele p\u0103r\u021bi t\u0103iate cu siropul de vanilie.\u00centinde c\u00e2te o lingur\u0103 de gem \u00een interiorul fiec\u0103rui croissant \u00eensiropat. Adaug\u0103 apoi peste gem c\u00e2te dou\u0103 linguri de crem\u0103 de migdale.Pune cu po\u0219ul (sau \u00eentinde cu o lingur\u0103) dou\u0103 linguri de crem\u0103 de migdale deasupra fiec\u0103rui croissant umplut, apoi presar\u0103 din bel\u0219ug fulgi de migdale. Alternativ, po\u021bi presa partea superioar\u0103 a croissantului direct \u00eentr-un bol cu fulgi de migdale; crema se va \u00eentinde uniform \u0219i va fixa mai mul\u021bi fulgi.Pre\u00eenc\u0103lze\u0219te cuptorul la 190\u00b0C \u0219i coace croissantele timp de 13\u201315 minute, sau p\u00e2n\u0103 c\u00e2nd fulgii de migdale devin aurii \u0219i crocan\u021bi.Las\u0103-le s\u0103 se r\u0103ceasc\u0103 pu\u021bin, apoi pudreaz\u0103-le cu zah\u0103r pudr\u0103 \u00eenainte de servire.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168968"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168968\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164294"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}