{"id":5577,"date":"2015-12-26T15:30:18","date_gmt":"2015-12-26T13:30:18","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5577"},"modified":"2016-01-02T14:13:33","modified_gmt":"2016-01-02T12:13:33","slug":"bohemka-plnena-parizskym-kremom","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5577","title":{"rendered":"Bohemka plnen\u00e1 par\u00ed\u017eskym kr\u00e9mom"},"content":{"rendered":"

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

Nasa slovenska rodina ma rada cokoladove zakusky. A bohemka je najoblubenejsi zakusok mojej mamky a robila ho hadam najcastejsie. Robila ho tak casto, ze nam prestal chutit….:-) a ja som sa ho odmietla naucit piecit. Piekla som ho raz a rezanie a polievanie cokoladou, som s vdakou prenechala jej. Tento rok som piekla hocico ine a mamka jedine tuto bohemku..ja som jej robila len kuchticku. Takze ano..nepiekla som ju konkretne ja, ale\u00a0 moja 80 rocna mamka, s kostnou rakovinou, po operacii bederneho klba, s opuchnutymi klbami na rukach. Nechapem ako to dokaze…..kocky nakraja od oka, ako keby bola jedna a ked polozim na Vahu kazdu jednu kocku, tak kazda vazi uplne rovnako. Citim povinnost zachovat tento cukrarensky zakusok a preto ho sem vkladam.
\nAk si myslite, ze toto mnozstvo je predsa len velke, tak si prepocitajte suroviny na 1 bielko a znasobte poctom bielkov, kolko mate.<\/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 velky rovny plech 32 x 44 cm (kraja 6x 9 radov t.j. 54 kusov)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Cesto :
\n12 bielkov
\n400 g cukru,
\n250 g mlete orechy
\n100g kakao<\/p>\n

Parizsky krem :<\/p>\n

250 ml slahackovej smotany
\n350 g kr.cukor
\n100 g kakao
\n500g maslo<\/p>\n

Poleva:
\n100 g cokolada
\nstuzeny tuk<\/p>\n

Postup<\/h2>\n

 <\/p>\n

12 bielkov vyslahame s cukrom a stipkou soli do tuheho snehu.
\nNikdy nesypeme cukor naraz a nidky nie do nenaslahanych bielkov.\u00a0 Ja najprv bielka napenim so stipkou soli a cukor pridavam v davkach.<\/p>\n

Do super tuheho snehu pridame mlete orechy a kakao. Opatrne zamiesame.Masu rozdelime na tri casti a na vymastenom a mukou , vysypanom plechu,\u00a0 upecieme tri platy.\u00a0 U nas doma mame takychto velkych plechov hadam aj 20, takze mam pripravene tri plechy na odpekanie…Vy to asi budete musiet piect postupne. Pecieme v predhriatej rure na 200 az 220 stupnov a cca 13 az 15 minut.
\nPlaty nechame dokonale vychladnut.
\nDo smotany pridame cukor s kakaom a nechame zovriet.
\nNechame dokonale vychladnut. Maslo nakrajame na male kocky a pridame do uvareneho, vychladnuteho kremu.
\nVyslahame. Slahame na strednych obratkach…krem musi zlblednut, nabrat na objeme a ked po nom prejdeme opakom lyzice, stopa je dokonale hladka a vidime v nej bublinky.<\/a>
\nNa kastrolik s vriacou, resp. horucou vodou polozim misku kde sa pomaly rozpusta Cera s varovou cokoladou. Upecene platy naplnim kremom. Povrch polejem cokoladou. Po zatuhnuti cokolady, robim este cikcaky s frkancov cokolady, ale zdobenie je ozaj nepodstatne..urobte si ho ake chcete.<\/p>\n

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

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

Nasa slovenska rodina ma rada cokoladove zakusky. A bohemka je najoblubenejsi zakusok mojej mamky a robila ho hadam najcastejsie. Robila ho tak casto, ze nam prestal chutit….:-) a ja som sa ho odmietla naucit piecit. Piekla som ho raz a rezanie a polievanie cokoladou, som s vdakou prenechala jej. Tento rok som piekla hocico ine […]<\/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-5577","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-1rX","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5577","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=5577"}],"version-history":[{"count":6,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5577\/revisions"}],"predecessor-version":[{"id":5586,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5577\/revisions\/5586"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}