{"id":171898,"title":"Kay\u0131s\u0131l\u0131 ve biberiyeli glutensiz klafuti","modified":"2026-09-18T22:31:24+02:00","plain":"S\u0131radan\u0131n d\u0131\u015f\u0131na \u00e7\u0131kan ama s\u0131rf farkl\u0131 olsun diye de abart\u0131lmayan, meyveli bir tatl\u0131 m\u0131 istiyorsun? Burada kay\u0131s\u0131lar iyice olgun ama h\u00e2l\u00e2 diri; biberiye ise vanilyal\u0131 kremayla b\u00fct\u00fcnle\u015fen, ferah ve re\u00e7inemsi bir nota b\u0131rakacak kadar s\u00fctte demleniyor. Sonu\u00e7 yine bir klafuti: flan ile kek aras\u0131nda, k\u0131vam\u0131n\u0131 bulmu\u015f ama yumu\u015fak bir doku. \u00dcstelik her \u015fey tart\u0131ld\u0131\u011f\u0131 i\u00e7in ne elde edece\u011fini tam olarak biliyorsun. Di\u011fer glutensiz pastac\u0131l\u0131k tariflerim de ayn\u0131 yerde bir arada.\n\n\n\nAyn\u0131 glutensiz tart hamuru, f\u0131r\u0131nda pi\u015fen ba\u015fka bir kremal\u0131 dolgu: narenciyeli glutensiz flan.\n\n\n\nGlutensiz ve laktozsuz kay\u0131s\u0131l\u0131-biberiyeli klafuti nedir?\n\n\n\nBu, tart gibi haz\u0131rlanan kay\u0131s\u0131l\u0131 bir klafuti: altta glutensiz tart hamuru, \u00fcstte ise meyvelerin \u00fczerine d\u00f6k\u00fclen, vanilyayla tatland\u0131r\u0131lm\u0131\u015f ve biberiyeyle demlenmi\u015f, pi\u015fince k\u0131vam alan kremal\u0131 bir har\u00e7 var. Rommel Reyes\u2019in tarifi, klasik fikri koruyup bitkisel s\u00fct ve laktozsuz tam ya\u011fl\u0131 krema kullanarak gluteni ve s\u00fct \u00fcr\u00fcnlerini devreden \u00e7\u0131kar\u0131yor.\n\n\n\nTarifin \u00f6zelli\u011fi, kay\u0131s\u0131yla biberiyenin birlikteli\u011fi. Meyve tatl\u0131l\u0131k ve hafif bir ek\u015filik katarken biberiye daha sek, neredeyse odunsu bir derinlik veriyor; b\u00f6ylece sonu\u00e7 fazla re\u00e7elimsi olmuyor.\n\n\n\nTarifin hik\u00e2yesi\n\n\n\n\u015eef Rommel Reyes, yaratt\u0131\u011f\u0131 tariflere ki\u015fi adlar\u0131 veriyor. Paris\u2019te e\u011fitim ald\u0131\u011f\u0131 pastac\u0131l\u0131k okulu Bellouet Conseil\u2019de, yeni tarifler olu\u015fturup bunlar\u0131 birbirinden net bi\u00e7imde ay\u0131rmak gerekti\u011finde bunun bir al\u0131\u015fkanl\u0131k oldu\u011funu anlat\u0131yor. Dolay\u0131s\u0131yla \u00ab Aubrey \u00bb, klasik bir pastac\u0131l\u0131k terimi de\u011fil, tarifin ad\u0131.\n\n\n\nBa\u015fl\u0131ca malzemeler\n\n\n\nAs\u0131l i\u015fi kay\u0131s\u0131lar yap\u0131yor, bu y\u00fczden onlar\u0131 \u00f6zenle se\u00e7: olgun ama h\u00e2l\u00e2 biraz diri, alt\u0131n turuncu renkte ve bir yan\u0131 hafif pembele\u015fmi\u015f olsunlar. \u00c7ok yumu\u015fak ya da zedelenmi\u015f olanlardan ka\u00e7\u0131n; pi\u015ferken da\u011f\u0131l\u0131rlar ve yar\u0131m meyvelerin \u015fekli kaybolur. Rommel, hafif mayho\u015f bir dokunu\u015fu olan tatl\u0131 kay\u0131s\u0131lar\u0131 se\u00e7meni de \u00f6neriyor; klafutiye derinlik veren tam da bu.\n\n\n\nBlenheim kay\u0131s\u0131s\u0131 bulabiliyorsan, \u00f6zellikle kay\u0131s\u0131n\u0131n ba\u015frolde oldu\u011fu tariflerde bu \u00e7e\u015fit aromas\u0131 ve tatl\u0131l\u0131\u011f\u0131yla tan\u0131n\u0131r. Daha belirgin bir kay\u0131s\u0131 tad\u0131 ve daha net bir tatl\u0131-ek\u015fi dengesi istiyorsan Kaliforniya kay\u0131s\u0131lar\u0131 da \u00e7ok iyi sonu\u00e7 verir.\n\n\n\nBiberiye, demlenerek harca aroma vermek i\u00e7in kullan\u0131l\u0131yor: bir dal yeterli, \u00e7\u00fcnk\u00fc g\u00fc\u00e7l\u00fc bir aromas\u0131 var ve kay\u0131s\u0131n\u0131n narin tad\u0131n\u0131 kolayca bast\u0131rabilir. S\u00fct olarak yulaf s\u00fct\u00fc kullanabilir ya da pirin\u00e7 veya soya s\u00fct\u00fcn\u00fc demleyebilirsin. Her bitkisel s\u00fct pastac\u0131l\u0131kta farkl\u0131 davran\u0131r. Kullan\u0131lan krema, laktozsuz ve glutensiz tam ya\u011fl\u0131 bir krema. Gerisi, glutensiz pastac\u0131l\u0131kta ba\u015far\u0131l\u0131 olmak i\u00e7in gereken temel al\u0131\u015fkanl\u0131klara dayan\u0131yor.\n\n\n\nTaban i\u00e7in iki se\u00e7enek var: glutensiz tatl\u0131 sable hamuru ya da glutensiz tart hamuru. Burada Rommel, tatl\u0131 olmad\u0131\u011f\u0131 i\u00e7in tart hamurunu se\u00e7iyor; b\u00f6ylece kay\u0131s\u0131 ve vanilya \u00f6n plana \u00e7\u0131k\u0131yor. Tarif gram\u0131 gram\u0131na tasarland\u0131\u011f\u0131 i\u00e7in malzemeleri tartarak \u00e7al\u0131\u015f (gerekirse bir birim d\u00f6n\u00fc\u015ft\u00fcr\u00fcc\u00fc kullan).\n\n\n\nBu tatl\u0131 sable hamurunun kurabiye h\u00e2li de var: ganaj dolgulu glutensiz sable kurabiyeleri.\n\n\n\nTeknik ipu\u00e7lar\u0131 ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\nHer \u015fey tart\u0131larak \u00f6l\u00e7\u00fcl\u00fcyor; hamurun ve harc\u0131n her seferinde ayn\u0131 sonucu vermesini sa\u011flayan da bu. Birim d\u00f6n\u00fc\u015ft\u00fcrmen gerekiyorsa ba\u015flamadan \u00f6nce yap, sonra her \u015feyi tart; i\u015fin ortas\u0131nda g\u00f6z karar\u0131 \u00f6l\u00e7\u00fclere ge\u00e7me.\n\n\n\nKay\u0131s\u0131lar: dirilik, olgunluk, lezzet\n\n\n\nPi\u015firmek i\u00e7in olgun ama hafif diri kay\u0131s\u0131lar\u0131 hedefle. Kabuklar\u0131 alt\u0131n turuncu renkte ve hafif k\u0131zarm\u0131\u015f olmal\u0131; bu, tam k\u0131vam\u0131nda olduklar\u0131n\u0131n i\u015fareti. \u00c7ok yumu\u015fak veya zedelenmi\u015f meyveler suyunu salar, ezilir ve yerinde duran meyveler yerine harca kar\u0131\u015fan bir dolguyla kar\u015f\u0131la\u015f\u0131rs\u0131n.\n\n\n\nTarifin ruhuna sad\u0131k kalmak istiyorsan hafif mayho\u015flu\u011fu olan tatl\u0131 bir kay\u0131s\u0131 ara. Se\u00e7me \u015fans\u0131n varsa tatl\u0131l\u0131k ve aroma i\u00e7in Blenheim, daha belirgin bir tat ve daha net bir tatl\u0131-ek\u015fi dengesi i\u00e7in Kaliforniya kay\u0131s\u0131lar\u0131n\u0131 tercih et.\n\n\n\nGlutensiz tart hamuru: doku ve so\u011fukluk\n\n\n\nRommel, hamura unu tezg\u00e2ha ya da b\u00fcy\u00fck bir kar\u0131\u015ft\u0131rma kab\u0131na koyarak ba\u015fl\u0131yor; hangisi sana uygunsa onu se\u00e7. Tereya\u011f\u0131 so\u011fuk olmal\u0131: tuz, \u015feker ve yumurtayla birlikte parmak u\u00e7lar\u0131nla una yedir; iri kum taneleri gibi, k\u0131r\u0131nt\u0131l\u0131 bir doku elde et. Ancak bundan sonra so\u011fuk suyu ekle ve hamuru avucunun taban\u0131yla tezg\u00e2ha bast\u0131r\u0131p yayarak sadece bir top olu\u015fturacak kadar birle\u015ftir.\n\n\n\nHamuru sar ve buzdolab\u0131nda 1 saat beklet. B\u00f6ylece daha kolay a\u00e7\u0131l\u0131r ve pi\u015ferken \u015feklini korur. A\u00e7arken so\u011fuk tut ve iki pi\u015firme k\u00e2\u011f\u0131d\u0131 aras\u0131nda a\u00e7; bu, yap\u0131\u015fmas\u0131n\u0131 \u00f6nler ve ta\u015f\u0131may\u0131 kolayla\u015ft\u0131r\u0131r. Ard\u0131ndan haz\u0131rlad\u0131\u011f\u0131n tart \u00e7emberine ya da kal\u0131ba bast\u0131rarak yerle\u015ftir.\n\n\n\nBiberiyeyi demleme: k\u0131s\u0131k ate\u015f ve dinlendirme s\u00fcresi\n\n\n\nBiberiye \u00ab pi\u015firilmez \u00bb, demlenir. S\u00fct\u00fc (yulaf, pirin\u00e7 ya da soya), krema, \u015feker ve biberiye dal\u0131yla birlikte k\u0131s\u0131k ate\u015fte, tam kaynamadan hemen \u00f6nce hafif\u00e7e kabarc\u0131klanmaya ba\u015flayana kadar \u0131s\u0131t. Kabarc\u0131klan\u0131r kabarc\u0131klanmaz oca\u011f\u0131 kapat.\n\n\n\n10 ila 15 dakika demlenmeye b\u0131rak, sonra kenara al. Biberiyeyi fazla ka\u00e7\u0131rma: aromas\u0131 g\u00fc\u00e7l\u00fcd\u00fcr ve miktar\u0131 art\u0131r\u0131rsan kay\u0131s\u0131n\u0131n tad\u0131n\u0131 hemen bast\u0131r\u0131r.\n\n\n\nPi\u015firme: kal\u0131p, \u00f6n pi\u015firme, p\u00fcr\u00fczs\u00fcz har\u00e7\n\n\n\nF\u0131r\u0131n\u0131 \u00f6nceden 180\u00b0C\u2019ye \u0131s\u0131t. Hamuru yerle\u015ftirmeden \u00f6nce 21 cm \u00e7ap\u0131nda ve 2 cm y\u00fcksekli\u011finde metal bir tart \u00e7emberini ya da 20 cm\u2019lik bir tart kal\u0131b\u0131n\u0131 ya\u011fla. Taban\u0131 \u00f6nceden pi\u015fir: dolgusuz olarak 15 dakika f\u0131r\u0131nla, ard\u0131ndan harc\u0131 tamamlarken kenarda beklet.\n\n\n\nHar\u00e7 i\u00e7in glutensiz un, \u015feker, yumurta, biberiyeyle demlenmi\u015f s\u00fct ve krema, vanilya ve tuzu p\u00fcr\u00fczs\u00fcz olana kadar \u00e7\u0131rp. Ard\u0131ndan topaklar\u0131 ve k\u00fc\u00e7\u00fck biberiye yapra\u011f\u0131 par\u00e7alar\u0131n\u0131 ay\u0131rmak i\u00e7in ince konik s\u00fczge\u00e7ten ge\u00e7ir; b\u00f6ylece tamamen p\u00fcr\u00fczs\u00fcz bir krema elde edersin.\n\n\n\nYar\u0131m kay\u0131s\u0131lar\u0131 hamurun \u00fczerine d\u00fczg\u00fcnce diz, ard\u0131ndan biberiye aromal\u0131 harc\u0131 meyveleri yerinden oynatmamaya dikkat ederek d\u00f6k. \u0130stersen \u00fczerine ince bir tabaka pudra \u015fekeri de serpebilirsin.\n\n\n\nKlafuti k\u0131vam\u0131n\u0131 bulup g\u00fczelce k\u0131zarana kadar 30 ila 35 dakika pi\u015fir. Kesmeden \u00f6nce biraz toparlanmas\u0131 i\u00e7in tel \u0131zgara \u00fczerinde \u0131l\u0131nmaya b\u0131rak.\n\n\n\nBir ba\u015fka glutensiz meyveli tatl\u0131, bu kez kat kat haz\u0131rlan\u0131yor: glutensiz frambuazl\u0131 pasta.\n\n\n\nDi\u011fer glutensiz tariflerim de ayn\u0131 yerde.\n\n\n\nTarif, \u015fef Rommel Reyes taraf\u0131ndan geli\u015ftirildi. \u00c7al\u0131\u015fmalar\u0131n\u0131 Instagram hesab\u0131nda, Substack b\u00fclteninde ve YouTube kanal\u0131nda bulabilirsin.\n\n\n\n\n\n\tKay\u0131s\u0131l\u0131 ve biberiyeli glutensiz klafuti\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t15 g so\u011fuk su270 g Schar Bread Mix un kar\u0131\u015f\u0131m\u0131 veya Caputo glutensiz un150 g tuzlu vegan tereya\u011f\u0131 \u2013 Violife3 g tuz5 g \u015feker60 g yumurta (yani bir b\u00fcy\u00fck yumurta)120 g yulaf s\u00fct\u00fc (glutensiz)120 g tam ya\u011fl\u0131 krema (laktozsuz, glutensiz)1 k\u00fc\u00e7\u00fck dal taze biberiye130 g glutensiz un100 g \u015feker4 yumurta1 tutam vanilya tozu veya 10 g vanilya \u00f6z\u00fct\u00fc1 tutam tuz7-8 orta boy olgun kay\u0131s\u0131 (\u00e7ekirdekleri \u00e7\u0131kar\u0131lm\u0131\u015f ve ikiye b\u00f6l\u00fcnm\u00fc\u015f)\t\n\t\n\t\tP\u00e2te bris\u00e9e sans glutenGlutensiz unu tezg\u00e2ha veya geni\u015f bir kar\u0131\u015ft\u0131rma kab\u0131na al.So\u011fuk tereya\u011f\u0131 k\u00fcplerini, tuzu, \u015fekeri ve yumurtay\u0131 ekleyip iri kum k\u0131vam\u0131 elde edene kadar parmak u\u00e7lar\u0131nla kar\u0131\u015ft\u0131r.So\u011fuk suyu ekle, ard\u0131ndan hafif\u00e7e yo\u011furarak hamuru top haline getir. Hamuru stre\u00e7 filme sar ve 1 saat buzdolab\u0131nda dinlendir.Glutensiz tart hamurunun ayr\u0131nt\u0131lar\u0131 yaz\u0131n\u0131n \u00fcst k\u0131sm\u0131nda a\u00e7\u0131klan\u0131yor.Infuser le lait et la cr\u00e8me au romarinYulaf s\u00fct\u00fcn\u00fc, laktozsuz tam ya\u011fl\u0131 kremay\u0131, \u015fekeri ve biberiye dal\u0131n\u0131 k\u00fc\u00e7\u00fck bir tencerede k\u0131s\u0131k ate\u015fte hafif\u00e7e kaynamaya ba\u015flayana kadar \u0131s\u0131t.Ocaktan al ve 10-15 dakika demlenmeye b\u0131rak. Kenara ay\u0131r.Cuisson du clafoutisF\u0131r\u0131n\u0131 \u00f6nceden 180\u00b0C'ye \u0131s\u0131t. 21 cm \u00e7ap\u0131nda ve 2 cm derinli\u011finde metal bir tart \u00e7emberini veya 20 cm'lik bir tart kal\u0131b\u0131n\u0131 ya\u011fla.So\u011fuk hamuru iki ya\u011fl\u0131 k\u00e2\u011f\u0131t aras\u0131nda merdaneyle yakla\u015f\u0131k 4 mm kal\u0131nl\u0131\u011f\u0131nda a\u00e7, ard\u0131ndan haz\u0131rlad\u0131\u011f\u0131n \u00e7embere veya kal\u0131ba yerle\u015ftir. \u0130\u00e7 harc\u0131 olmadan 15 dakika \u00f6n pi\u015firme yap, ard\u0131ndan kenara ay\u0131r.Bir kar\u0131\u015ft\u0131rma kab\u0131nda glutensiz unu, \u015fekeri, yumurtalar\u0131, biberiyeyle demlenmi\u015f s\u00fct ve kremay\u0131, vanilya tozunu\/\u00f6z\u00fct\u00fcn\u00fc ve tuzu p\u00fcr\u00fczs\u00fcz bir kar\u0131\u015f\u0131m elde edene kadar \u00e7\u0131rp. Topaklar\u0131 ve biberiye yapra\u011f\u0131 par\u00e7alar\u0131n\u0131 ay\u0131rmak i\u00e7in s\u00fczge\u00e7ten ge\u00e7ir.Kay\u0131s\u0131lar\u0131 hamurun \u00fczerine \u00f6zenle diz, ard\u0131ndan biberiye aromal\u0131 krema kar\u0131\u015f\u0131m\u0131n\u0131 kay\u0131s\u0131lar\u0131n \u00fczerine yava\u015f\u00e7a d\u00f6k.30-35 dakika veya klafuti k\u0131vam al\u0131p \u00fczeri g\u00fczelce k\u0131zarana kadar pi\u015fir. Tel \u0131zgara \u00fczerinde \u0131l\u0131nmaya b\u0131rak.Dilimleyip servis etmeden \u00f6nce \u00fczerine pudra \u015fekeri serp veya f\u0131r\u00e7ayla \u0131l\u0131k, berrak bir meyve j\u00f6lesi s\u00fcr.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171898","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=171898"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171898\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/164056"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=171898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=171898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=171898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}