{"id":3579,"date":"2014-11-06T10:44:46","date_gmt":"2014-11-06T08:44:46","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3579"},"modified":"2021-04-02T22:38:30","modified_gmt":"2021-04-02T20:38:30","slug":"karamelove-veterniky-cukrarenske","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3579","title":{"rendered":"Karamelov\u00e9 vetern\u00edky – cukr\u00e1rensk\u00e9"},"content":{"rendered":"

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

Cukr\u00e1rensk\u00e1 klasika, moja mamka hovori, \u017ee za svoj \u017eivot sa veternikov dopiekla a dochutnala tak\u00a0 ve\u013ea, \u017ee u\u017e \u017eiaden do \u00fast nikdy ned\u00e1. Ke\u010f som ich piekla prv\u00fdkr\u00e1t, veru ich ani nedala.<\/p>\n

Tak d\u00e1vno som ich u\u017e ale nepiekla, \u017ee tento du\u0161i\u010dkov\u00fd, najprv zvolila, \u017ee ochutn\u00e1 a potom ho *chutnala*\u00a0 dovtedy, k\u00fdm ho aj nezjedla.<\/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 25 kusov<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na 25 kusov budeme potrebova\u0165<\/p>\n

Odpa\u013eovan\u00e9 cesto :<\/p>\n

500 ml vody
160 g rastlinn\u00e9ho tuku\u00a0 (ja som dala heru, mamka vrav\u00ed, \u017ee m\u00f4\u017ee by\u0165 aj rastlinn\u00fd olej, nie olivovy!!!!!)
320 g m\u00faky z toho 2\/3 polohrub\u00e1 a 1\/3 hladk\u00e1
1\/4 \u010dajovej ly\u017ei\u010dky pr\u00e1\u0161ok do pe\u010diva
8 vajec
dve \u0161tipky soli.<\/p>\n

Karamelov\u00e1 \u0161\u013eaha\u010dka :<\/p>\n

100 g kry\u0161t\u00e1lov\u00e9ho cukru
500 ml\u00a0 33 % \u0161\u013eaha\u010dkovej smotany<\/p>\n

Vanilkov\u00fd kr\u00e9m :<\/p>\n

500 ml\u00a0 mlieka
1,5\u00a0 bal\u00ed\u010dka vanilkov\u00e9ho pudingu
3 polievkov\u00e9 ly\u017eice kry\u0161t\u00e1lov\u00e9ho cukru
250 ml smotana na \u0161\u013eahanie + 1 bal\u00ed\u010dek vanilkov\u00e9ho cukru<\/p>\n

Poleva :<\/p>\n

3 polievkov\u00e9 ly\u017eice kry\u0161t\u00e1lov\u00e9ho cukru
asi 100 ml mlieka
preosiaty pr\u00e1\u0161kov\u00fd cukor (minim\u00e1lne hrn\u010dek )<\/p>\n

Postup<\/h2>\n

1.de\u0148.. priprav\u00edme si cesto a upe\u010dieme vetern\u00edky + uvar\u00edme karamelov\u00fa \u0161\u013eaha\u010dku.<\/p>\n

Samotn\u00e9 vetern\u00edky m\u00f4\u017eete samozrejme upiec\u0165 aj v de\u0148 plnenia, bud\u00fa tak naj\u010derstvej\u0161ie. Ja som ich zvykla upiec\u0165 de\u0148 dopredu preto, aby v pr\u00edpade pohromy, som mohla upiec\u0165 n\u00e1hradn\u00e9. Robievala som to v \u010dase, ke\u010f som s nimi za\u010d\u00ednala a nemala som s nimi \u017eiadne sk\u00fasenosti, teraz de\u0148 dopredu len var\u00edm \u0161\u013eaha\u010dku, ktorej technologick\u00fd postup to vy\u017eaduje.<\/p>\n

Vy sa s t\u00fdmi vetern\u00edkmi rozhodnite pod\u013ea seba.<\/p>\n

Zapneme r\u00faru.
N\u00e1dobu s vodou d\u00e1me na plame\u0148 a nech\u00e1me v nej rozpusti\u0165 tuk.\u00a0 Ja som mala heru, raz som dala maslo a zdalo sa mi, \u017ee to cesto bolo dos\u0165 hutn\u00e9, tak u\u017e rad\u0161ej maslo ned\u00e1vam.<\/p>\n

Ke\u010f je v\u0161etko u\u017e rozpusten\u00e9, tak vsypeme m\u00faku a so\u013e a poriadne v\u0161etko za\u010dneme mie\u0161a\u0165. Cesto je hotov\u00e9 v momente, ke\u010f tvor\u00ed kompaktn\u00fa hmotu a kr\u00e1sne sa odde\u013euje od dna n\u00e1doby a aj od vare\u0161ky.<\/p>\n

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

Hrniec odstav\u00edme a nech\u00e1me cesto tro\u0161ku vychladn\u00fa\u0165. Sta\u010d\u00ed trochu, aby sa v nej vajcia nezrazili do pra\u017eenice. Ja to rie\u0161im tak, \u017ee ke\u010f str\u010d\u00edm do tej hmoty prst a nejde mi odpadn\u00fa\u0165, tak ho pova\u017eujem u\u017e za pripraven\u00e9.<\/p>\n

Cesto posypeme pr\u00e1\u0161kom do pe\u010diva.
\u0160\u013eaha\u010dom za\u010dneme cesto pre\u0161\u013eah\u00e1va\u0165 a po jednom, do neho, za\u010dneme zapracov\u00e1va\u0165 vaj\u00ed\u010dka. Ke\u010f s\u00fa \u0161\u0165astlivo v\u0161etky u\u017e dnu a je to v\u0161etko kr\u00e1sne spojen\u00e9, tak si do cukr\u00e1rensk\u00e9ho s\u00e1\u010dku d\u00e1me trubi\u010dku, najv\u00e4\u010d\u0161ia hviezdi\u010dka a naberieme do s\u00e1\u010dku cesto.<\/p>\n

Plech bu\u010f vylejeme studenou vodou, alebo jednoducho na\u0148 d\u00e1me papier na pe\u010denie.\u00a0\u00a0 Striekame v odstupoch pln\u00e9 ven\u010deky,\u00a0 resp. pln\u00e9 pusinky.<\/p>\n

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

Vraj sa nem\u00e1 strieka\u0165 dopredu na plech, preto\u017ee sa potom nedaj\u00fa odlepi\u0165, ja som na slovo posl\u00fachla t\u00fato radu.
Plech d\u00e1me do predhriatej r\u00fary a pe\u010dieme na 220 stup\u0148och cca 15 a\u017e 20\u00a0 min\u00fat. Z\u00e1le\u017e\u00ed od Va\u0161ej\u00a0 r\u00fary. Ja som ich mala hotov\u00e9 za 15 min\u00fat a r\u00faru som mala predhriatu dokonale, predhrievala som na najv\u00e4\u010d\u0161\u00ed v\u00fdkon.<\/p>\n

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

Prv\u00fdch 10 min\u00fat za \u017eiadnu cenu neotv\u00e1rajte dvierka.\u00a0 Pokia\u013e nebud\u00fa ma\u0165 vetern\u00edky po\u017eadovan\u00e9 teplo, tak po vytiahnut\u00ed z r\u00fary, V\u00e1m po vychladnut\u00ed \u00faplne sp\u013easn\u00fa.<\/p>\n

.
Na karamelov\u00fa \u0161\u013eaha\u010dku si vezmite\u00a0 n\u00e1dobu, v ktorej budeme nad plame\u0148om rozp\u00fa\u0161\u0165a\u0165 cukor. . Mie\u0161ajte dovtedy, k\u00fdm sa nerozpust\u00ed a ke\u010f u\u017e bude tekut\u00fd,<\/p>\n

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

vlejte do neho smotanu.
Cukor sa V\u00e1m zraz\u00ed ,<\/p>\n

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

nebojte sa v\u00f4bec toho,\u00a0 mie\u0161ame pokia\u013e sa cukor znovu v smotane nerozpust\u00ed a nech\u00e1me ju dobre prevrie\u0165.
Odlo\u017e\u00edme nabok a ke\u010f vychladne, d\u00e1me ju do druh\u00e9ho d\u0148a do chladni\u010dky.<\/p>\n

2. de\u0148 – urob\u00edme si vanilkov\u00fd kr\u00e9m, polevu a napln\u00edme vetern\u00edky.<\/p>\n

V mlieku rozpust\u00edme cukor a uvar\u00edme vanilkov\u00fd puding. Vznikne n\u00e1m fakt hust\u00e1 ka\u0161a. D\u00e1me na hrniec k\u00fasok alobalu, alebo pokrievku, aby sa n\u00e1m nevytvorila ko\u017ea a nech\u00e1me vychladn\u00fa\u0165.
Vetern\u00edky\u00a0 rozre\u017eeme pilkov\u00fdm no\u017eom. Ak s\u00fa spr\u00e1vne upe\u010den\u00e9, bud\u00fa n\u00e1dherne p\u00f3rovit\u00e9.<\/p>\n

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

No a poleva. Moja mamka si varieva fond\u00e1n.
Toto som e\u0161te nikdy nesk\u00fa\u0161ala a ke\u010f\u017ee som vetern\u00edky robila sama, na\u0161la som si tak\u00fato polevu na internete. S\u013eubujem, \u017ee ten recept na fond\u00e1nov\u00fa polevu sem niekedy dopln\u00edm.
V n\u00e1dobe nad plame\u0148om,\u00a0 rozpust\u00edme zn\u00e1mym postupom cukor. Ke\u010f je u\u017e tekut\u00fd prilejeme mlieko a mie\u0161ame, k\u00fdm sa v mlieku nerozpust\u00ed a nevytvor\u00ed sa hladk\u00ed tekutina., Odstav\u00edme n\u00e1dobu zo zdroja tepla, nech\u00e1me trochu vychladn\u00fa\u0165.\u00a0 Do tejto tekutiny za\u010dneme prisyp\u00e1va\u0165 cez sitko, pr\u00e1\u0161kov\u00fd cukor dovtedy, k\u00fdm poleva nezhustne.
Mala by sa pekne \u0165aha\u0165.<\/p>\n

V diskusii mi p\u00edsala jedna pani, \u017ee na tret\u00ed de\u0148 jej za\u010dala poleva cukornatie\u0165 a mamka mi povedal, \u017ee \u00e1no, je to t\u00fdm, \u017ee to nie je ten klasick\u00fd fond\u00e1n.\u00a0 Raz sa odhodl\u00e1m a urob\u00edm teda aj klasick\u00fa fond\u00e1nov\u00fa polevu.
Pokia\u013e mysl\u00edte, \u017ee vetern\u00edky sa bud\u00fa konzumova\u0165 aj na tret\u00ed de\u0148 , tak ich pof\u0155kajte len \u010dokol\u00e1dou napr\u00edklad.
\"veterniky<\/a>
Mrz\u00ed ma, \u017ee mi pr\u00e1ve t\u00e1to polevov\u00e1 fotka nevy\u0161la.
Ke\u010f m\u00e1me polevy ve\u013ea, tak klob\u00fa\u010diky vetern\u00edkov nam\u00e1\u010dame priamo do nej,<\/p>\n

\"veterniky<\/a>
ke\u010f je jej menej tak len tak po klob\u00fa\u010dikoch ly\u017eicou f\u0155kame.

Ideme dorobi\u0165 vanilkov\u00fd kr\u00e9m.
\u0160\u013eaha\u010dom vy\u0161\u013eah\u00e1me fakt pevn\u00fa \u0161\u013eaha\u010dku s 1 bal\u00ed\u010dkom vanilkov\u00e9ho cukru..
Pudingov\u00fa ka\u0161u pre\u0161\u013eah\u00e1me metli\u010dkami a \u0161\u013eaha\u010dku do nej zaprav\u00edme . Spravili sme si \u013eahk\u00fd pudingov\u00fd kr\u00e9m.
No a ideme urobi\u0165 karamelov\u00fd kr\u00e9m.
Pred t\u00fdm, ako ju za\u010dneme robi\u0165, tak uvaren\u00fa \u0161\u013eaha\u010dku z chladni\u010dky, premiestnime na 10 min\u00fat do mrazni\u010dky.\u00a0 Len na 10 min\u00fat!!!!!\u00a0 V\u00fdrazne to skr\u00e1ti dobu \u0161\u013eahania a zv\u00fd\u0161i pevnos\u0165 kr\u00e9mu.
\u0160\u013eaha\u010dom na strednej r\u00fdchlosti za\u010dneme \u0161\u013eaha\u0165.
Treba na to trpezlivos\u0165,\u00a0 doba \u0161\u013eahania je r\u00f4zna, raz som \u0161\u013eahala 10 min\u00fat a teraz som \u0161\u013eahala polhodinu!!!\u00a0 U\u017e som bola z\u00fafala, ale nakoniec sa to podarilo.
Kr\u00e9m je pevn\u00fd a nestek\u00e1.
\"veterniky<\/a>
No a ideme plni\u0165 vetern\u00edky.\u00a0 Ly\u017eicou kladieme najprv k\u00f4pku vanilkov\u00e9ho<\/p>\n

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

a potom k\u00f4pku karamelov\u00e9ho kr\u00e9mu. Kto je ve\u013ek\u00fd frajer, tak ten si kr\u00e9my d\u00e1 do dvoch cukr\u00e1rensk\u00fdch vreciek s hladkou trubi\u010dkou,
No a na z\u00fder pokladieme poliate klob\u00fa\u010diky.<\/p>\n

Postup som p\u00edsala v \u010dasovom slede, ako som jednotliv\u00e9 \u00fakony robila, nadv\u00e4zuj\u00fac na seba.\u00a0
D\u00fafam, \u017ee to nie je ne nepreh\u013eadn\u00e9 a pom\u00f4\u017ee V\u00e1m to.<\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Cukr\u00e1rensk\u00e1 klasika, moja mamka hovori, \u017ee za svoj \u017eivot sa veternikov dopiekla a dochutnala tak\u00a0 ve\u013ea, \u017ee u\u017e \u017eiaden do \u00fast nikdy ned\u00e1. Ke\u010f som ich piekla prv\u00fdkr\u00e1t, veru ich ani nedala. Tak d\u00e1vno som ich u\u017e ale nepiekla, \u017ee tento du\u0161i\u010dkov\u00fd, najprv zvolila, \u017ee ochutn\u00e1 a potom ho *chutnala*\u00a0 dovtedy, k\u00fdm ho aj nezjedla. […]<\/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-3579","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-VJ","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3579","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=3579"}],"version-history":[{"count":10,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3579\/revisions"}],"predecessor-version":[{"id":9141,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3579\/revisions\/9141"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}