{"id":3844,"date":"2014-12-18T20:58:52","date_gmt":"2014-12-18T18:58:52","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3844"},"modified":"2022-12-23T07:11:26","modified_gmt":"2022-12-23T05:11:26","slug":"parizsky-krem","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3844","title":{"rendered":"Par\u00ed\u017esky kr\u00e9m"},"content":{"rendered":"

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

Zistila som, \u017ee ve\u013ea \u013eud\u00ed\u00a0 za par\u00ed\u017esky kr\u00e9m pova\u017euj\u00fa par\u00ed\u017esku \u0161\u013eaha\u010dku, ktor\u00e1 m\u00e1 s\u00edce z\u00e1klad skoro tak\u00fd ist\u00fd\u00a0 ako kr\u00e9m, ale vo fin\u00e1le je to z\u00e1sadne in\u00e1 z\u00e1le\u017eitos\u0165. Aj \u0161\u013eaha\u010dka aj kr\u00e9m s\u00fa vynikaj\u00face .
\nPar\u00ed\u017esky kr\u00e9m\u00a0 je \u010faleko trvanlivej\u0161\u00ed\u00a0 a pevnej\u0161\u00ed ako \u0161\u013eaha\u010dka.
\n\u0160\u013eaha\u010dka je skvel\u00e1 na potieranie z\u00e1kuskov, tort, r\u00f4znych rezov, alebo na zdobenie.
\nPar\u00ed\u017eskym kr\u00e9mom pln\u00edme z\u00e1kusky, torty , rol\u00e1dy..
\nM\u00f4\u017eeme do par\u00ed\u017eskej \u0161\u013eaha\u010dky da\u0165 aj stokr\u00e1t stu\u017eova\u010d , \u0165a\u017ek\u00e9 olejov\u00e9 korpusy, ktor\u00e9 s\u00fa z\u00e1kladom pre trvanliv\u00e9 \u0165a\u017ek\u00e9\u00a0 kr\u00e9mov\u00e9 m\u00fa\u010dniky jednoducho neudr\u017eia a klesn\u00fa.\u00a0 Mne osobne by nikdy nenapadlo naplni\u0165\u00a0 rol\u00e1du, alebo ak\u00fdko\u013evek rez par\u00ed\u017eskou \u0161\u013eaha\u010dkou a nikdy som to ani nesk\u00fa\u0161ala.
\nPredpoklad\u00e1m, \u017ee t\u00e1 par\u00ed\u017eska \u0161\u013eaha\u010dka sa bude spr\u00e1va\u0165 podobne ako kr\u00e9m s mascarp\u00f3ne, s t\u00fdm som sk\u00fasenos\u0165 nemala a p\u00e1rkr\u00e1t som n\u00edm naplnila nejak\u00fd druh z\u00e1kusku a bola som mimoriadne sklaman\u00e1.
\nZ dvojcentimetrovej kr\u00e9movej vrstvy mi na druh\u00fd de\u0148 ostala centimetrov\u00fd. Napr. tu<\/a>, alebo tu<\/a>.<\/p>\n

\u010eal\u0161ia vec, ktor\u00e1 by V\u00e1m mohla pom\u00f4c\u0165 v rozhodovan\u00ed, \u010d\u00edm si ten z\u00e1kusok napln\u00edte, je \u010das za ktor\u00fd predpoklad\u00e1te, \u017ee sa skonzumuje.
\nPokia\u013e viete, \u017ee v sobotu ve\u010der z\u00e1kusok priprav\u00edte a v nede\u013eu ho budete pod\u00e1va\u0165, tak by povedzme t\u00e1 \u0161\u013eaha\u010dka bola v pohode aj v tej rol\u00e1de. Dnes to u\u017e nie je tak, ako kedysi, \u017ee\u00a0 cukr\u00e1rka v cukr\u00e1rni upiekla, na druh\u00fd de\u0148 sa to expedovala a na tret\u00ed de\u0148 kupovalo a na \u0161tvrt\u00fd de\u0148 jedlo. Pred t\u00fdmi tridsiatimi rokmi to tak b\u00fdvalo a preto sa robilo\u00a0 tak, aby to vydr\u017ealo aj povedzme tie\u00a0 tri dni. Svadobn\u00e9 z\u00e1kusky sa piekli v utorok, vo \u0161tvrtok sa naplnili v piatok si pre to pri\u0161li, v sobotu bola svadba a svadob\u010dania jedli svadobn\u00e9 z\u00e1kusky e\u0161te k\u013eudne aj v utorok a boli st\u00e1le v poriadku.
\nV tak\u00fdchto pr\u00edpadoch i\u0161lo naozaj o zabezpe\u010denie kvality aj na dlh\u0161\u00ed \u010das ako z jedn\u00e9ho d\u0148a na druh\u00fd.
\nJe na V\u00e1s,\u00a0 \u010d\u00edm si ten rez napln\u00edte.
\nAk m\u00e1te dobr\u00fa sk\u00fasenos\u0165 s par\u00ed\u017eskou\u00a0 \u0161\u013eaha\u010dkou, samozrejme, robte tak ako V\u00e1m to vyhovuje.
\nUpgrade: ke\u010f sme boli chate, tak som za\u010dala ako plnku pou\u017e\u00edva\u0165 aj t\u00fa \u0161\u013eaha\u010dku, ale tak V\u00e1m poviem, \u017ee ve\u010der som pi\u0161k\u00f3tu naplnila, dala do chladni\u010dky a na druh\u00fd de\u0148 sa v\u0161etko zjedlo.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):\u00a0 z mnozstva tohoto kremu som naplnila 40 prazskych gul a naplnila 45 parizskych rozkov
\n<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h2>\n\n\n\n\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

250 ml \u0161\u013eaha\u010dkov\u00e1 smotana
\n350 g kry\u0161t\u00e1lov\u00fd cukor
\n100 g kakao
\n500g maslo<\/p>\n

Pri plnen\u00ed \u0161peci\u00e1lnych m\u00fa\u010dnikov,\u00a0 d\u00e1me\u00a0 do z\u00e1kladn\u00e9ho uvaren\u00e9ho kr\u00e9mu e\u0161te<\/p>\n

100g stu\u017een\u00fd tuk cera<\/p>\n

Postup<\/h2>\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 par\u00ed\u017esky z\u00e1klad odlo\u017e\u00edme do chladu.
\nKe\u010f je z\u00e1klad dokonale vychladnut\u00fd, nakr\u00e1jame do neho mal\u00e9 kocky masla
\nZa\u010dneme \u0161\u013eaha\u0165.
\nA\u017e dnes, ke\u010f som \u0161\u013eahala pod dozorom mojej mamky, som zistila, ze som kr\u00e9my \u0161\u013eahala zle.
\nJa som \u0161\u013eahala v\u017edy na vy\u0161\u0161om stupni a tak do 5 min\u00fat. Kr\u00e9m sa mi zdal vy\u0161\u013eahan\u00fd a nad\u00fdchan\u00fd
\nNo m\u00fdlila som sa
\n\u0160\u013eah\u00e1me na strednom stupni, po celej n\u00e1dobe v ktorej krem pripravujeme.
\n\u0160\u013eah\u00e1me\u00a0 trpezlivo nejak\u00fdch\u00a0 20 min\u00fat a d\u00e1vame pozor na moment, ke\u010f\u00a0 kr\u00e9m\u00a0 u\u017e nenaber\u00e1 na objeme, ale za\u010dne redn\u00fa\u0165..
\nSpr\u00e1vne vy\u0161\u013eahan\u00fd\u00a0 kr\u00e9m vidite\u013ene naberie na objem a v\u00fdrazne zbledne.
\nKe\u010f\u00a0 ho pretrieme opakom ly\u017eice , tak sa n\u00e1m sem tam vytvoria mal\u00e9 p\u00f3ry.
\nTento kr\u00e9m je skvel\u00fd na naplnenie m\u00fa\u010dnikov a pri spr\u00e1vnom chladnom skladovan\u00ed vydr\u017e\u00ed\u00a0 ur\u010dite\u00a0 aspo\u0148 p\u00e4\u0165 dni, bez zmenenia chuti a zmeny objemu a konzistencie.
\nPri \u0161peci\u00e1lnych m\u00fa\u010dnikoch,\u00a0 prid\u00e1vame do z\u00e1kladn\u00e9ho uvaren\u00e9ho kr\u00e9mu okrem masla aj stu\u017een\u00fd tuk.
\nT\u00fdmto pln\u00edme hlavne vtedy, ke\u010f\u00a0 je cesto nato\u013eko pevn\u00e9, \u017ee potrebuje super pevn\u00fd kr\u00e9m , napr\u00edklad Prazske gule<\/a>, alebo naopak vtedy, ke\u010f\u00a0 kr\u00e9m nem\u00e1 oporu a potrebuje sa dr\u017eat s\u00e1m od seba, napr\u00edklad Parizske rozky<\/a>.
\nM\u00fa\u010dniky s par\u00ed\u017eskym kr\u00e9mom so stu\u017een\u00fdm\u00a0 tukom vydr\u017eia pri chladnom skladovan\u00ed ur\u010dite t\u00fd\u017ede\u0148.<\/p>\n

Raz som \u0161\u013eahala\u00a0 kr\u00e9m, cel\u00fa d\u00e1vku v robote,\u00a0 a \u0161\u013eahala som na stredn\u00fdch obr\u00e1tkach\u00a0 40 min\u00fat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zistila som, \u017ee ve\u013ea \u013eud\u00ed\u00a0 za par\u00ed\u017esky kr\u00e9m pova\u017euj\u00fa par\u00ed\u017esku \u0161\u013eaha\u010dku, ktor\u00e1 m\u00e1 s\u00edce z\u00e1klad skoro tak\u00fd ist\u00fd\u00a0 ako kr\u00e9m, ale vo fin\u00e1le je to z\u00e1sadne in\u00e1 z\u00e1le\u017eitos\u0165. Aj \u0161\u013eaha\u010dka aj kr\u00e9m s\u00fa vynikaj\u00face . Par\u00ed\u017esky kr\u00e9m\u00a0 je \u010faleko trvanlivej\u0161\u00ed\u00a0 a pevnej\u0161\u00ed ako \u0161\u013eaha\u010dka. \u0160\u013eaha\u010dka je skvel\u00e1 na potieranie z\u00e1kuskov, tort, r\u00f4znych rezov, alebo na […]<\/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-3844","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-100","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3844","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=3844"}],"version-history":[{"count":11,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3844\/revisions"}],"predecessor-version":[{"id":9829,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3844\/revisions\/9829"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}