Tradi\u010dn\u00ed esterh dort kombinuje \u0161est jemn\u00fdch mandlov\u00fdch tal\u00ed\u0159\u016f bez stop mouky a bohat\u00e9ho vanilkov\u00e9ho m\u00e1sla se zahu\u0161t\u011bn\u00fdm ml\u00e9kem. D\u00edky tomuto p\u0159esn\u00e9mu postupu si s legend\u00e1rn\u00edm st\u0159edoevropsk\u00fdm dezertem porad\u00edte s typick\u00fdm \u010dokol\u00e1dov\u00fdm vzorem a k\u0159upav\u00fdmi l\u00edskov\u00fdmi o\u0159\u00ed\u0161ky i ve va\u0161\u00ed dom\u00e1c\u00ed kuchyni.<\/p>\n
Pot\u0159ebujeme
\nNa \u017eloutkov\u00fd-vanilkov\u00fd kr\u00e9m
\n8 ks \u017eloutk\u016f (z vajec st\u0159edn\u00ed velikosti)
\n300 ml plnotu\u010dn\u00e9ho ml\u00e9ka
\n150 g slazen\u00e9ho kondenzovan\u00e9ho ml\u00e9ka
\n250 g m\u00e1sla (zm\u011bk\u010den\u00e9 na pokojovou teplotu)
\n20 g kuku\u0159i\u010dn\u00e9ho \u0161krobu
\n1\/2 kusu vanilkov\u00e9ho lusku (pou\u017eijte pouze roz\u0161lehanou buni\u010dinu)
\nNa mandlov\u00fdch tal\u00ed\u0159\u00edch
\n8 kus\u016f b\u00edl\u00fdch (zb\u00fdvaj\u00edc\u00ed vejce na smetanu)<\/p>\n
200 g jemn\u011b mlet\u00fdch mandl\u00ed s pelukou
\n200 g jemn\u00e9ho krystalov\u00e9ho cukru
\n10 g kuku\u0159i\u010dn\u00e9ho \u0161krobu
\nPro polevu a zdoben\u00ed
\n90 g b\u00edl\u00e9 \u010dokol\u00e1dy (obsahuj\u00edc\u00ed kakaov\u00e9 m\u00e1slo nejm\u00e9n\u011b 22 %)
\n35 ml kr\u00e9mu na \u0161leh\u00e1n\u00ed (33%)<\/p>\n
40 g l\u00edskov\u00fdch o\u0159ech\u016f
\n10 g ho\u0159k\u00e9 \u010dokol\u00e1dy
\n2 l\u017e\u00edce meru\u0148kov\u00e9 marmel\u00e1dy (hust\u00e1 a bez velk\u00fdch kus\u016f ovoce)<\/p>\n
Postup p\u0159\u00edpravy<\/p>\n
Z 300 ml ml\u00e9ka nalijte 100 ml do men\u0161\u00ed m\u00edsy. P\u0159idejte 20 g kuku\u0159i\u010dn\u00e9ho \u0161krobu a dob\u0159e prom\u00edchejte s metlou. Nalijte 150 g slazen\u00e9ho kondenzovan\u00e9ho ml\u00e9ka, vanilkovou lusku, 8 \u017eloutk\u016f a znovu ru\u010dn\u011b vy\u0161lehejte. Nakonec vm\u00edch\u00e1me zb\u00fdvaj\u00edc\u00edch 200 ml ml\u00e9ka a celou sm\u011bs napneme p\u0159es s\u00edtko p\u0159\u00edmo do hrnce.<\/p>\n
Sm\u011bs va\u0159\u00edme na m\u00edrn\u011b vy\u0161\u0161\u00edm ohni za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed. Kdy\u017e za\u010dne houstnout, sni\u017ete teplotu. Od chv\u00edle, kdy za\u010dne bouchat, va\u0159te ho je\u0161t\u011b alespo\u0148 2 minuty. Nalijte hotovou ka\u0161i do m\u011blk\u00e9 sklen\u011bn\u00e9 n\u00e1doby, zakryjte povrch potravinovou f\u00f3li\u00ed tak, aby se dot\u00fdkala kr\u00e9mu, a nechte zcela vychladnout na pokojovou teplotu.
\nP\u0159edeh\u0159ejte troubu na 190 \u00b0C (konferen\u010dn\u00ed program). P\u0159ipravte mandlovou sm\u011bs: 200 g mlet\u00fdch mandl\u00ed d\u016fkladn\u011b prom\u00edchejte s 10 g kuku\u0159i\u010dn\u00e9ho \u0161krobu.
\nDo velk\u00e9 m\u00edsy vlo\u017e\u00edme 8 b\u00edl\u00fdch a \u0161leh\u00e1me je st\u0159edn\u00ed rychlost\u00ed. Kdy\u017e se vytvo\u0159\u00ed p\u011bna s velk\u00fdmi bublinkami, za\u010dn\u011bte p\u0159id\u00e1vat 200 g k\u0159i\u0161\u0165\u00e1lov\u00e9ho cukru v men\u0161\u00edch \u010d\u00e1stech. Teprve po za\u010dlen\u011bn\u00ed v\u0161ech cukr\u016f zvy\u0161ujte rychlost na maximum a \u0161lehejte alespo\u0148 10 minut, dokud se nevytvo\u0159\u00ed pevn\u00fd a leskl\u00fd sn\u00edh. Sm\u00edchejte sm\u011bs sypk\u00fdch mandl\u00ed se \u0161pachtl\u00ed na dvakr\u00e1t, velmi lehce, aby t\u011bsto neztratilo vzdu\u0161nost.<\/p>\n
Napl\u0148te t\u011bsto do cukr\u00e1\u0159sk\u00e9ho s\u00e1\u010dku. Na listy s pe\u010d\u00edc\u00edm pap\u00edrem polo\u017ete r\u00e1fek o pr\u016fm\u011bru 19 cm (z vnit\u0159n\u00ed strany ot\u0159en\u00fd olejem) a t\u011bsto nast\u0159\u00edkejte do v\u00fd\u0161ky 1,5 cm. Vyhla\u010fte povrch. Z celkov\u00e9ho mno\u017estv\u00ed pak vytvarujte 6 stejn\u00fdch list\u016f.
\nPlechy pe\u010deme v p\u0159edeh\u0159\u00e1t\u00e9 troub\u011b asi 6-7 minut, dokud nedostanou m\u00edrn\u011b nar\u016f\u017eov\u011blou barvu. Po pe\u010den\u00ed a ochlazen\u00ed velmi opatrn\u011b vyt\u00e1hn\u011bte pe\u010d\u00edc\u00ed pap\u00edr.
\nP\u0159ipravte kr\u00e9m. Zm\u011bkl\u00e9 m\u00e1slo vy\u0161leh\u00e1me do lehk\u00e9 p\u011bny. Vychladlou ka\u0161i (mus\u00ed b\u00fdt stejn\u00e1 pokojov\u00e1 teplota jako m\u00e1slo) kr\u00e1tce vy\u0161leh\u00e1me, aby byla hladk\u00e1. Pak ji t\u0159ikr\u00e1t naklepejte na m\u00e1slo. \u0160lehejte asi 5 minut, dokud se nevytvo\u0159\u00ed nad\u00fdchan\u00fd kr\u00e9m. Rozd\u011blte ji rovnom\u011brn\u011b na 6 mal\u00fdch misek.<\/p>\n
Prvn\u00ed list polo\u017ete na z\u00e1sobn\u00edk (pochopte, su\u0161\u0161\u00ed stranu dol\u016f). Ot\u0159ete ji kr\u00e9mem z prvn\u00ed m\u00edsy tak, aby byla ten\u010d\u00ed uprost\u0159ed a na okraj\u00edch siln\u011bj\u0161\u00ed \u2013 dort se s n\u00edm vyrovn\u00e1. Takto vrstv\u00edte v\u0161ech 6 list\u016f. Posledn\u00ed, \u0161est\u00fd tal\u00ed\u0159, vylo\u017een\u00fd p\u0159\u00edmou stranou.
\nS kr\u00e9mem ze \u0161est\u00e9 m\u00edsy pot\u0159ete horn\u00ed a bo\u010dn\u00ed strany cel\u00e9ho dortu. Na sam\u00e9m okraji horn\u00ed desky vytvo\u0159te mal\u00fd vyv\u00fd\u0161en\u00fd pol\u0161t\u00e1\u0159 z kr\u00e9mu (sly\u0161et polevu tak, aby neplynula). Kol\u00e1\u010d vlo\u017ete do lednice na 1 hodinu.<\/p>\n
Na ztuhl\u00fd vrchol dortu v tenk\u00e9 vrstv\u011b rozlo\u017ete 2 l\u017e\u00edce meru\u0148kov\u00e9 marmel\u00e1dy.
\nP\u0159ipravte polevy: Zah\u0159ejte kr\u00e9m na p\u0159ibli\u017en\u011b 70 \u00b0 C a nalijte nakr\u00e1jenou b\u00edlou \u010dokol\u00e1du ve vodn\u00ed l\u00e1zni. Nechte zm\u011bknout a m\u00edchejte, dokud nebude hladk\u00e1. Tmavou \u010dokol\u00e1du odd\u011blen\u011b rozpust\u00edme a vlo\u017e\u00edme do kapsy s od\u0159\u00edznut\u00fdm mal\u00fdm rohl\u00edkem.
\nNa \u010dervenou vrstvu nalijte b\u00edlou polevu (s teplotou 30 \u2013 35 \u00b0C) a rozlo\u017ete. Okam\u017eit\u011b nakreslete ho\u0159kou \u010dokol\u00e1dou na b\u00edl\u00e9 polev\u011b spir\u00e1ly. V\u00e1\u0161e\u0148 st\u0159\u00eddav\u011b od st\u0159edu k okraji, a naopak, vytvo\u0159en\u00ed typick\u00e9ho webov\u00e9ho vzoru.<\/p>\n
L\u00edskov\u00e9 o\u0159echy sma\u017ete na such\u00e9 p\u00e1nvi, zbavte se jejich slupek v pap\u00edrov\u00e9m ru\u010dn\u00edku a nastrouhejte. S hoblinami zabalte strany dortu a jemn\u011b posypte horn\u00ed okraj. Hotov\u00fd kol\u00e1\u010d ochla\u010fte alespo\u0148 2 hodiny.<\/p>\n
Tipy a skladov\u00e1n\u00ed<\/p>\n
Teplota na kr\u00e9mu: To je nejd\u016fle\u017eit\u011bj\u0161\u00ed krok cel\u00e9ho receptu. Aby m\u00e1slov\u00fd kr\u00e9m nezas\u00e1hl a z\u016fstal hladk\u00fd, mus\u00ed b\u00fdt m\u00e1slo i va\u0159en\u00e1 pudinkov\u00e1 ka\u0161e p\u0159i stejn\u00e9 pokojov\u00e9 teplot\u011b.<\/p>\n
Kvalita sn\u011bhu: P\u0159idejte cukr do b\u00edl\u00fdch opravdu postupn\u011b a pouze p\u0159i st\u0159edn\u00edch ot\u00e1\u010dk\u00e1ch. Dostate\u010dn\u00fd cukr zabr\u00e1n\u00ed tomu, aby se b\u011blo\u0161i p\u0159ekonali a zajistili pevnost t\u011bsta.<\/p>\n
Dom\u00e1c\u00ed vanilkov\u00fd cukr: Nevyhazujte zbytek vanilkov\u00e9ho lusku. Vlo\u017ete ji do uzav\u0159en\u00e9 sklenice k\u0159i\u0161\u0165\u00e1lov\u00e9ho cukru a nechte alespo\u0148 t\u00fdden odpo\u010dinout pro dokonalou v\u016fni p\u0159i p\u0159\u00ed\u0161t\u00edm pe\u010den\u00ed.<\/p>\n
Ochrann\u00fd pol\u0161t\u00e1\u0159 naho\u0159e: Vytvo\u0159en\u00ed mal\u00e9ho kr\u00e9mov\u00e9ho okraje na vrcholu dortu slou\u017e\u00ed jako praktick\u00e1 bari\u00e9ra, kter\u00e1 spolehliv\u011b zabra\u0148uje nekontrolovateln\u00e9mu stla\u010dov\u00e1n\u00ed \u010dokol\u00e1dy po stran\u00e1ch.<\/p>\n
Kr\u00e1jen\u00ed a pod\u00e1v\u00e1n\u00ed: Dort Esterh\u00e1zy v\u017edy nakr\u00e1jejte no\u017eem, kter\u00fd jste d\u0159\u00edve oh\u0159\u00edvali v hork\u00e9 vod\u011b a ot\u0159\u00edt do sucha. Z\u00edsk\u00e1te \u010dist\u00e9 a profesion\u00e1ln\u00ed \u0161krty.<\/p>\n
Variace
\nDal\u0161\u00ed o\u0159\u00ed\u0161ky:
\nT\u011bsto funguje stejn\u011b dob\u0159e s jin\u00fdmi druhy o\u0159ech\u016f. Mlet\u00e9 mandle mohou b\u00fdt nahrazeny ve stejn\u00e9m pom\u011bru vla\u0161sk\u00fdmi o\u0159echy nebo l\u00edskov\u00fdmi o\u0159\u00ed\u0161ky.<\/p>\n
Tradi\u010dn\u00ed esterh dort kombinuje \u0161est jemn\u00fdch mandlov\u00fdch tal\u00ed\u0159\u016f bez stop mouky a bohat\u00e9ho vanilkov\u00e9ho m\u00e1sla se zahu\u0161t\u011bn\u00fdm ml\u00e9kem. D\u00edky tomuto…<\/p>\n","protected":false},"author":2,"featured_media":4792,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/4791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=4791"}],"version-history":[{"count":1,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/4791\/revisions"}],"predecessor-version":[{"id":4793,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/4791\/revisions\/4793"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/4792"}],"wp:attachment":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=4791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=4791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=4791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}