{"id":162785,"date":"2025-10-06T14:04:20","date_gmt":"2025-10-06T12:04:20","guid":{"rendered":"https:\/\/www.salzburgerland.com\/cs\/?p=162785"},"modified":"2025-10-06T14:55:37","modified_gmt":"2025-10-06T12:55:37","slug":"celerove-kardinalske-rezy","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/cs\/celerove-kardinalske-rezy\/","title":{"rendered":"Celerov\u00e9 kardin\u00e1lsk\u00e9 \u0159ezy"},"content":{"rendered":"

Co budete pot\u0159ebovat:<\/strong><\/h3>\n

Sv\u011btl\u00e9 t\u011bsto<\/strong><\/h4>\n

\u2022 4 b\u00edlky
\u2022 \u0161petka soli
\u2022 100 g krupicov\u00e9ho cukru
\u2022 50 g mou\u010dkov\u00e9ho cukru<\/p>\n

\u017dlut\u00e9 pi\u0161kotov\u00e9 t\u011bsto<\/strong><\/h4>\n

\u2022 4 \u017eloutky
\u2022 1 vejce
\u2022 100 g krupicov\u00e9ho cukru
\u2022 100 g hladk\u00e9 mouky
\u2022 25 g kuku\u0159i\u010dn\u00e9ho \u0161krobu
\u2022 3 g pr\u00e1\u0161ku do pe\u010diva<\/p>\n

Redukce, tzv. \u201ecelerov\u00e1 k\u00e1va\u201c<\/strong><\/h4>\n

\u2022 od\u0159ezky a o\u010di\u0161t\u011bn\u00e9 \u010d\u00e1sti z 1 bulvy celeru
\u2022 voda
\u2022 600 g javorov\u00e9ho sirupu<\/p>\n

Celerov\u00fd kr\u00e9m<\/strong><\/h4>\n

\u2022 350 g plnotu\u010dn\u00e9ho ml\u00e9ka
\u2022 36 g vanilkov\u00e9ho pudinkov\u00e9ho pr\u00e1\u0161ku
\u2022 40 g ml\u00e9ka (na rozm\u00edch\u00e1n\u00ed pudinku)
\u2022 100 g \u017eloutk\u016f
\u2022 9 pl\u00e1tk\u016f \u017eelatiny
\u2022 220 g celerov\u00e9 redukce
\u2022 290 g smetany ke \u0161leh\u00e1n\u00ed<\/p>\n

Jak na to:<\/strong><\/h3>\n

1. Sv\u011btl\u00e9 t\u011bsto<\/strong>
B\u00edlky vy\u0161lehejte se \u0161petkou soli do velmi tuh\u00e9ho sn\u011bhu.
Postupn\u011b p\u0159idejte krupicov\u00fd i mou\u010dkov\u00fd cukr a \u0161lehejte, dokud se cukr zcela nerozpust\u00ed.<\/p>\n

2. \u017dlut\u00e9 pi\u0161kotov\u00e9 t\u011bsto<\/strong>
V m\u00edse vy\u0161lehejte vejce, \u017eloutky a cukr do sv\u011btl\u00e9 p\u011bny (asi 5 minut).
Mouku, \u0161krob a pr\u00e1\u0161ek do pe\u010diva sm\u00edchejte a prosejte, pot\u00e9 jemn\u011b vm\u00edchejte do \u017eloutkov\u00e9 sm\u011bsi.<\/p>\n

3. Pe\u010den\u00ed korpusu<\/strong>
Troubu p\u0159edeh\u0159ejte na 180 \u00b0C (horn\u00ed a doln\u00ed oh\u0159ev).
B\u00edlkovou hmotu p\u0159endejte do cukr\u00e1\u0159sk\u00e9ho s\u00e1\u010dku s hladkou trubi\u010dkou (pr\u016fm\u011br cca 2 cm).
Na plech vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem nebo silikonovou podlo\u017ekou nast\u0159\u00edkejte dv\u011b \u0159ady po t\u0159ech prou\u017ec\u00edch.
Voln\u00e1 m\u00edsta mezi nimi vypl\u0148te pi\u0161kotov\u00fdm t\u011bstem, aby vznikl souvisl\u00fd pl\u00e1t.
Pe\u010dte p\u0159ibli\u017en\u011b 13 minut dozlatova.<\/p>\n

4. Celerov\u00e1 redukce<\/strong>
Celerov\u00e9 od\u0159ezky (m\u016f\u017eete pou\u017e\u00edt i \u010d\u00e1sti slupky, ale dob\u0159e o\u010di\u0161t\u011bn\u00e9) rozlo\u017ete na plech a pe\u010dte p\u0159i 160 \u00b0C asi 1 hodinu, dokud nez\u00edskaj\u00ed zlatavou barvu.
Pot\u00e9 je rozdr\u0165te, dejte do sklenice a p\u0159elijte vrouc\u00ed vodou.
Nechte vychladnout a pak ulo\u017een\u00e9 v lednici louhujte 2\u20134 dny.
Nakonec tekutinu p\u0159ece\u010fte a od\u0159ezky vyho\u010fte.
Z\u00edskanou celerovou \u201ek\u00e1vu\u201c sva\u0159te s javorov\u00fdm sirupem do hust\u0161\u00edho sirupu. To bude celerov\u00e1 redukce.<\/p>\n

5. Celerov\u00fd kr\u00e9m<\/strong>
Ml\u00e9ko p\u0159ive\u010fte k varu. Pudinkov\u00fd pr\u00e1\u0161ek rozm\u00edchejte ve studen\u00e9m ml\u00e9ce a vlijte do hork\u00e9ho ml\u00e9ka.
Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed nechte zhoustnout, pot\u00e9 p\u0159idejte \u017eloutky a kr\u00e1tce prova\u0159te.
Do hork\u00e9 sm\u011bsi vm\u00edchejte vyma\u010dkanou \u017eelatinu, ochu\u0165te celerovou redukc\u00ed a nechte vychladnout.
Jakmile sm\u011bs vychladne, lehce do n\u00ed vm\u00edchejte vy\u0161lehanou smetanu.<\/p>\n

6. Dokon\u010den\u00ed<\/strong>
Na polovinu upe\u010den\u00e9ho t\u011bsta naneste vrstvu kr\u00e9mu, p\u0159iklopte druhou polovinou a nechte n\u011bkolik hodin vychladit.
P\u0159ed pod\u00e1v\u00e1n\u00edm m\u016f\u017eete povrch dezertu ozdobit prou\u017eky kr\u00e9mu nebo lehce pokapat javorov\u00fdm sirupem.<\/p>\n

Objevte, jak rozmanit\u011b m\u016f\u017ee chutnat celer. Od sametov\u00e9 kr\u00e9mov\u00e9 celerov\u00e9 pol\u00e9vky<\/span><\/a><\/strong> a\u017e po pe\u010den\u00fd celer s bramborovo-k\u0159enov\u00fdm pyr\u00e9 a du\u0161en\u00fdmi hru\u0161kami<\/a><\/strong><\/p>\n

Dobrou chu\u0165!<\/p>\n","protected":false},"excerpt":{"rendered":"

Co budete pot\u0159ebovat: Sv\u011btl\u00e9 t\u011bsto \u2022 4 b\u00edlky\u2022 \u0161petka soli\u2022 100 g krupicov\u00e9ho cukru\u2022 50 g mou\u010dkov\u00e9ho cukru \u017dlut\u00e9 pi\u0161kotov\u00e9 t\u011bsto \u2022 4 \u017eloutky\u2022 1 vejce\u2022 100 g krupicov\u00e9ho cukru\u2022 100 g hladk\u00e9 mouky\u2022 25 g kuku\u0159i\u010dn\u00e9ho \u0161krobu\u2022 3 g pr\u00e1\u0161ku do pe\u010diva Redukce, tzv. \u201ecelerov\u00e1 k\u00e1va\u201c \u2022 od\u0159ezky a o\u010di\u0161t\u011bn\u00e9 \u010d\u00e1sti z 1 bulvy […]<\/p>\n","protected":false},"author":6,"featured_media":162786,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wl_entities_gutenberg":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"wl_entity_type":[705],"class_list":["post-162785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","wl_entity_type-recipe"],"acf":[],"yoast_head":"\nCelerov\u00e9 kardin\u00e1lsk\u00e9 \u0159ezy \u00bb SalzburgerLand.com<\/title>\n<meta name=\"robots\" content=\"index, follow, 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