{"id":2903,"date":"2014-04-16T11:33:27","date_gmt":"2014-04-16T09:33:27","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2903"},"modified":"2025-01-17T22:20:42","modified_gmt":"2025-01-17T20:20:42","slug":"prazske-gule","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2903","title":{"rendered":"Pra\u017esk\u00e9 gule"},"content":{"rendered":"

\"IMG_0502\"<\/a><\/p>\n

Tieto ara\u0161idov\u00e9 gule, ktor\u00e9 sa pred\u00e1vali v cukr\u00e1r\u0148ach som sa chcela nau\u010di\u0165 stoj \u010do stoj.
\nTak\u00e9to starod\u00e1vne z\u00e1kusky u\u017e v\u00f4bec nev\u00edda\u0165. Piekli sa vo ve\u013ekom na svadby, ale tie tak\u00e9 dedinsk\u00e9 pred povedzme dvadsiatimi piatimi rokmi.
\nSvadby kde \u0161\u00e9foval starej\u0161\u00ed, prv\u00fd dru\u017eba s kamar\u00e1tmi uniesol nevestu do najbli\u017e\u0161ej kr\u010dmy a chodilo sa na fotku do fotoateli\u00e9ru. Ak bol pod foto-ateli\u00e9rom bufet \u00a0typu „mokr\u00fd lake\u0165“ dru\u017ei\u010dky v dlh\u00fdch \u0161atoch a dru\u017ebovia v dlh\u00fdch kravat\u00e1ch , \u00a0si tam zaru\u010dene k jedn\u00e9mu stoj\u00e1kov\u00e9mu stolu zastali a dali r\u00fdchle pivo.
\nA na svadbe sa ako predjedlo pod\u00e1vala \u0161unkov\u00e1 rolka s chrenovou \u0161\u013eaha\u010dkou, rezancov\u00e1 a trojak\u00e9 m\u00e4so s hranolkami pol na pol s ry\u017eou. A nesk\u00f4r pe\u010den\u00e9 m\u00e4so s kned\u013eou a \u00a0kapustnica na prebratie. A ke\u010f boli rodi\u010dia bohat\u00ed, tak o tretej r\u00e1no bol aj reze\u0148 so \u0161al\u00e1tom.
\nV\u00fdslu\u017eky sa rozv\u00e1\u017eali de\u0148 pred svadbou a po svadbe sa e\u0161te porozn\u00e1\u0161ali rozkr\u00e1jan\u00e9 torty, ktor\u00e9 do svadby priniesli obidve kmotry, krstn\u00e9 mamy a v\u0161etky \u017eeny, \u010do vedeli piec\u0165.
\nNeveste o polnoci chceli bu\u010f hl\u00e1vku s\u0165a\u0165, alebo ven\u010dek s\u0148a\u0165 a po ve\u013ekom prosen\u00ed, jej predsa len dali dolu ven\u010dek so z\u00e1vojom a ona si pritom cudne zahalila tehotensk\u00e9 bru\u0161ko.
\nKytica sa nechytala, to je americk\u00e1 novota, ale z\u00e1voj s ven\u010dekom sa polo\u017eil na hlavu prvej dru\u017ei\u010dke, aby sa vydala do roka a do d\u0148a. Ak mala prv\u00e1 dru\u017ei\u010dka 15 rokov, tak jej mamka zhrozene kri\u010dala cez cel\u00fa s\u00e1lu, \u017ee z\u00e1voj hej, ale do roka a do d\u0148a nie. \u00a0A svadob\u010dania za\u010dali vykr\u00faca\u0165 nevestu a \u017een\u00edcha, kmotra dr\u017eala v ruk\u00e1ch polievkov\u00fa misu a ly\u017eicu a ka\u017ed\u00fdm klepnut\u00edm ly\u017eice ozn\u00e1mila, \u017ee tento svadob\u010dan m\u00f4\u017ee, preto\u017ee hodil do misy peniaze. A kmotor tane\u010dn\u00edkovi ulial do poh\u00e1rika. \u00a0Raz som bola na svadbe, kde pani tak klepla na t\u00fa misu, \u017ee sa jej v ruk\u00e1ch rozpadla na dve \u010dasti.<\/p>\n

Tak\u00e9 b\u00fdvali kedysi svadby
\nTeraz si \u010dlovek objedn\u00e1 svadbu s hotov\u00fdm cateringom a t\u00fdm to hasne. \u00a0Nepochybne s\u00fa aj tieto svadby kr\u00e1sne a modern\u00e9 a posledn\u00e1 na ktorej som bola, bola doslova \u00fa\u017easn\u00e1.
\nNevesta bola oproti t\u00fdm zo starod\u00e1vnych svadieb jemnu\u010dk\u00e1 a ako sen. Hl\u00e1vka sa nes\u0165ala a ven\u010dek sa odoberal v choreografii Billyho Barmana. Diev\u010dat\u00e1 tancovali okolo na\u0161ej nevesty a spieval a hral na gitare \u017een\u00edchov kamar\u00e1t. Bolo to kr\u00e1sne.\u00a0https:\/\/www.youtube.com\/watch?v=iTen3Fdf3gU<\/a>
\nJa viem, \u017ee zlo\u017eenie stravy a t\u00fdm aj z\u00e1kuskov sa nevyhnutne mus\u00ed zmeni\u0165 a men\u00ed sa, ale je dobre ob\u010das si pripomen\u00fa\u0165 to, \u010do piekli na\u0161e mami\u010dky.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 cca 32 kusov<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na\u00a0 buflerky (pi\u0161k\u00f3ty) :
\n6 vajec
\n170 g cukor
\n180 g hladk\u00e1 m\u00faka
\n70 g \u00a0kuchynsk\u00fd \u0161krob (pudingov\u00fd pr\u00e1\u0161ok, zlat\u00fd klas, gustin, maizena a pod)<\/p>\n

Na slovensk\u00fd kr\u00e9m :
\n500 g maslo
\n300 g cukor + 100 ml vody + ly\u017ei\u010dka octu
\n2 \u00a0polievkov\u00e9 ly\u017eice kakao<\/p>\n

Tento slovensk\u00fd kr\u00e9m je uveden\u00fd v cukr\u00e1rensk\u00fdch norm\u00e1ch, ale moja mami\u010dka pou\u017e\u00edvala par\u00ed\u017esky a ja ho tie\u017e robievam. Pre uk\u00e1\u017eku som gule naplnila aj slovensk\u00fdm a aj s par\u00ed\u017eskym kr\u00e9mom<\/p>\n

Na par\u00ed\u017esky kr\u00e9m s pr\u00eddavkom stu\u017een\u00e9ho tuku<\/p>\n

125 ml \u0161\u013eaha\u010dkov\u00e1 smotana
\n175 g kry\u0161t\u00e1lov\u00fd cukor
\n50 g kakao
\n250 g maslo
\n50 g stu\u017een\u00fd tuk (cera)<\/p>\n

Na dokon\u010denie<\/p>\n

cukrov\u00fd sirup z 200 g cukru a 50 ml vody
\n250 g nesolen\u00e9 l\u00fapan\u00e9 ara\u0161idy
\n200 g \u00a0\u010dokol\u00e1da na varenie \u00a0+ cca 70 g cera<\/p>\n

Postup<\/h2>\n

Najprv si upe\u010dieme buflerky.
\nOddel\u00edme \u017e\u013atky od bielkov.
\nDo bielkov prid\u00e1me 3\/4 cukru a vy\u0161\u013eah\u00e1me tuh\u00fd sneh.
\n\u017d\u013atky a ostatok cukru \u0161\u013eah\u00e1me do zhustnutia a k\u00fdm nenaber\u00fa na objeme. Vodu neprid\u00e1vame.<\/p>\n

Na\u0161\u013eahan\u00e9 \u017e\u013atky vlejeme k snehu a stierkou ich opatrne zapracujeme, sta\u010d\u00ed ke\u010f \u0161es\u0165kr\u00e1t prehod\u00edme masu. Aj ke\u010f sa V\u00e1m bude zda\u0165, \u017ee sneh nie je so \u017e\u013atkami d\u00f4kladne zmie\u0161an\u00fd, \u00a0bude to tak v poriadku .
\nBudeme e\u0161te zamie\u0161ava\u0165 m\u00faku a vtedy sa \u017e\u013atkov\u00e1 zmes spoj\u00ed poriadne. \u00a0Je d\u00f4le\u017eit\u00e9 masu pr\u00edli\u0161 nenatriasa\u0165, preto\u017ee \u010d\u00edm viac ju mie\u0161ame, t\u00fdm viac kles\u00e1 a redne.
\nK mase prid\u00e1me nakypren\u00fa m\u00faku zmie\u0161an\u00fa s \u00a0nejak\u00fdm kuchynsk\u00fdm \u0161krobom a tie\u017e ju opatrne zapracujeme.<\/p>\n

Majme na pam\u00e4ti, \u017ee s cestom ve\u013emi neh\u00fdbeme aby sme nenaru\u0161ovali zbyto\u010dne jeho nad\u00fdchanos\u0165.<\/p>\n

Plat\u00ed to, \u00a0\u010do som u\u017e raz p\u00edsala, zmes m\u00f4\u017ee zredn\u00fa\u0165 a t\u00fdm p\u00e1dom sa n\u00e1m nepodaria vydut\u00e9 pi\u0161k\u00f3ty, ale pi\u0161k\u00f3tov\u00e9 tanieriky.<\/p>\n

R\u00faru predohrejeme na cca 180 stup\u0148ov. Na plechy (mne vy\u0161lo dva ve\u013ek\u00e9 a jeden mal\u00fd) polo\u017e\u00edme papier na pe\u010denie.
\nCestom napln\u00edme cukr\u00e1rensky s\u00e1\u010dok s hladkou trubi\u010dkou a \u0161pricujeme buflery. Pi\u0161k\u00f3ty \u0165ah\u00e1me sk\u00f4r do vrchu, ostan\u00fa tak pekne nepufkan\u00e9,<\/p>\n

\"buflerky\"<\/a><\/p>\n

Plech vlo\u017e\u00edme do vyhriatej r\u00fary a pe\u010dieme cca 15 min\u00fat. Upe\u010den\u00e9 buflerky s\u00fa pevn\u00e9, nemaj\u00fa by\u0165 pru\u017en\u00e9, ako b\u00fdvaj\u00fa pi\u0161k\u00f3tov\u00e9 cest\u00e1.
\n\"upecene<\/a><\/p>\n

Na\u0161pricovan\u00e9 cesto by malo \u00eds\u0165 hne\u010f do r\u00fary kv\u00f4li tomu, aby cesto\u00a0 na plechu nekleslo.<\/p>\n

Uvar\u00edme si \u00a0na uk\u00e1\u017eku slovensk\u00fd kr\u00e9m :<\/p>\n

Moja mamka ho \u00a0vol\u00e1 \u00a0 slovensk\u00fd. Neviem pre\u010do ho tak vol\u00e1, ale ako b\u00fdvalej cukr\u00e1renskej profesion\u00e1lke jej d\u00f4verujem.
\nCukor a vodu d\u00e1me vari\u0165 k\u00fdm sa neroztop\u00ed.
\nDo cukrovej vody prid\u00e1me ocot. \u00a0Rob\u00ed sa to vraj preto, aby sa cukor pri vychladnut\u00ed nezrazil do kry\u0161t\u00e1likov.
\nCukrov\u00fa vodu nech\u00e1me bubla\u0165 dovtedy, k\u00fdm sa ne\u0165ah\u00e1 ako vlas . Po uvaren\u00ed ju nech\u00e1me vychladn\u00fa\u0165.<\/p>\n

Zm\u00e4knut\u00e9 \u00a0maslo d\u00e1me do misy a\u00a0 prilejeme k nemu uvaren\u00fd sirup a kakao.
\nJa som p\u00f4vodne dala 200 g kakaa a mysl\u00edm, \u017ee to bolo dos\u0165 ve\u013ea, sk\u00faste da\u0165 \u00a0len dve ly\u017eice, tu ide hlavne o farbu, ani nie tak o kakaov\u00fa chu\u0165.
\nVy\u0161\u013eah\u00e1me do kr\u00e9mu.<\/p>\n

Upe\u010den\u00e9 buflerky rozdel\u00edme na dve polovice.
\nAk maj\u00fa na sebe chvost\u00edk po striekan\u00ed kr\u00e9mu, tak ho zre\u017ete. Hlavne pri t\u00fdch, ktor\u00e9 p\u00f4jdu na spodok, na t\u00fdch vrchn\u00fdch to nebude vadi\u0165. Ak ten chvost\u00edk nech\u00e1te tak sa v\u00e1m bud\u00fa gule kadejako v\u00e1\u013ea\u0165.
\nNastriekame na pi\u0161k\u00f3ty kr\u00e9m a spoj\u00edme ich.
\nD\u00e1me do chladu.<\/p>\n

\"naplnene<\/a><\/p>\n

Ako som spom\u00ednala, miesto slovensk\u00e9ho,\u00a0 \u00a0d\u00e1vam par\u00ed\u017esky kr\u00e9m.
\nTen rob\u00edm takto :<\/p>\n

Smotanu s cukrom privedieme do varu.
\nMus\u00ed naozaj vrie\u0165 a cukor mus\u00ed by\u0165 rozpusten\u00fd.
\nKastr\u00f3l odlo\u017e\u00edme zo zdroja tepla a hne\u010f do hor\u00facej smotany vysypeme kakao.
\nMetli\u010dkou vy\u0161\u013eah\u00e1me do hladka a par\u00ed\u017esky z\u00e1klad odlo\u017e\u00edme do chladu.
\nKe\u010f je z\u00e1klad dokonale vychladnut\u00fd,\u00a0 prid\u00e1me k nemu maslo a stu\u017een\u00fd tuk a znovu \u0161\u013eah\u00e1me.<\/p>\n

Za\u010dneme \u0161\u013eaha\u0165.
\nRiadime sa z\u00e1sadami technologick\u00e9ho postupu,\u00a0 ako s\u00fa uveden\u00e9 v tomto recepte
\nhttps:\/\/chalupnikovi.com\/recepty\/?p=3844<\/a><\/p>\n

Pra\u017esk\u00e9 gule naplnene par\u00ed\u017eskym kr\u00e9mom<\/p>\n

\"prazske<\/a>
\nUvar\u00edme si \u010fal\u0161\u00ed sirup zo 400 g cukru a 100 ml vody….tento mus\u00ed by\u0165 ove\u013ea hustej\u0161\u00ed, ako bol ten,\u00a0 \u010do i\u0161iel do kr\u00e9mu, mus\u00ed to by\u0165 naozaj lepkav\u00e1, \u0165ahav\u00e1 hmota. Ako ke\u010f nahrejete med.<\/p>\n

Ara\u0161idy nasek\u00e1me v robote na jemnej\u0161ie k\u00fasky. Ak ich budete drvi\u0165 v\u00e1\u013ekom na cesto, tak to robte v d\u00e1vkach. Ve\u013ek\u00e9 kusy ara\u0161idov sa neudr\u017eia, tak\u017ee musia byt naozaj d\u00f4kladne posekan\u00e9.<\/p>\n

Tieto, s\u00fa posekan\u00e9 e\u0161te nahrubo a musela som tie krajov\u00e9 odobra\u0165 a poseka\u0165 na jemnej\u0161ie<\/p>\n

\"IMG_0355\"<\/a><\/p>\n

Naplnene gule nam\u00e1\u010dame najprv do hust\u00e9ho sirupu…ten nemus\u00ed by\u0165 studen\u00fd, sta\u010d\u00ed len trochu prechladnut\u00fd aby ste sa pr\u00edpadne nepop\u00e1lili…..a potom ich oba\u013eujeme v posekan\u00fdch ara\u0161idoch.<\/p>\n

\"IMG_0356\"<\/a><\/p>\n

Vo vodnom k\u00fapeli roztop\u00edme \u010dokol\u00e1du a tuk…..ten tuk je naozaj len orienta\u010dne odhadnutn\u00fd, v\u017edy zabudnem odv\u00e1\u017ei\u0165 ….ja to rob\u00edm od oka….ke\u010f m\u00e1m \u010dokol\u00e1du hust\u00fa, prid\u00e1m e\u0161te tuk, ke\u010f ju m\u00e1m riedku,\u00a0 dosypem bu\u010f kakao, alebo d\u00e1m \u010fal\u0161iu \u010dokol\u00e1du. Nabud\u00face sa polep\u0161\u00edm odv\u00e1\u017eim.<\/p>\n

Gule ponor\u00edme,\u00a0 r\u00fdchlym pohybom do \u010dokol\u00e1dy z ara\u0161idovej strany a nech\u00e1me trochu odkvapka\u0165. Odlo\u017e\u00edme do chladu a po zatuhnut\u00ed ich vklad\u00e1me do ko\u0161\u00ed\u010dkov
\nTieto gule s\u00fa plnen\u00e9 slovensk\u00fdm kr\u00e9mom….<\/p>\n

\"prazske<\/a><\/p>\n

a tieto s\u00fa plnene parizskym kremom<\/a><\/p>\n

\"IMG_0503\"<\/a><\/p>\n

D\u00fafam, \u017ee vysk\u00fa\u0161ate a ocen\u00edte tento z\u00e1kusok, tak ako sa cen\u00ed v nasej rodine.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tieto ara\u0161idov\u00e9 gule, ktor\u00e9 sa pred\u00e1vali v cukr\u00e1r\u0148ach som sa chcela nau\u010di\u0165 stoj \u010do stoj. Tak\u00e9to starod\u00e1vne z\u00e1kusky u\u017e v\u00f4bec nev\u00edda\u0165. Piekli sa vo ve\u013ekom na svadby, ale tie tak\u00e9 dedinsk\u00e9 pred povedzme dvadsiatimi piatimi rokmi. Svadby kde \u0161\u00e9foval starej\u0161\u00ed, prv\u00fd dru\u017eba s kamar\u00e1tmi uniesol nevestu do najbli\u017e\u0161ej kr\u010dmy a chodilo sa na fotku do […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7],"tags":[],"class_list":["post-2903","post","type-post","status-publish","format-standard","hentry","category-mucniky"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-KP","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2903"}],"version-history":[{"count":17,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2903\/revisions"}],"predecessor-version":[{"id":10799,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2903\/revisions\/10799"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}