{"id":9050,"date":"2025-12-27T16:13:02","date_gmt":"2025-12-27T16:13:02","guid":{"rendered":"https:\/\/www.rady-ch.top\/?p=9050"},"modified":"2025-12-27T16:13:03","modified_gmt":"2025-12-27T16:13:03","slug":"obraceny-kolac-s-jablky","status":"publish","type":"post","link":"https:\/\/www.rady-ch.top\/?p=9050","title":{"rendered":"Obr\u00e1cen\u00fd kol\u00e1\u010d s jablky"},"content":{"rendered":"\n

Obr\u00e1cen\u00fd kol\u00e1\u010d s jablky<\/strong> (ve sv\u011bt\u011b zn\u00e1m\u00fd p\u0159edev\u0161\u00edm jako francouzsk\u00fd Tarte Tatin<\/em>) je naprost\u00fdm kr\u00e1lem mezi jable\u010dn\u00fdmi mou\u010dn\u00edky. Jeho kouzlo spo\u010d\u00edv\u00e1 v tom, \u017ee se jablka pe\u010dou pod vrstvou t\u011bsta v karamelu, a po upe\u010den\u00ed se kol\u00e1\u010d efektn\u011b p\u0159eklop\u00ed.<\/p>\n\n\n\n

V\u00fdsledkem jsou jablka, kter\u00e1 jsou kr\u00e1sn\u011b zkaramelizovan\u00e1 a m\u011bkk\u00e1, zat\u00edmco t\u011bsto z\u016fstane k\u0159upav\u00e9. Zde je recept na jednoduchou, ale luxusn\u00ed verzi:<\/p>\n\n\n\n

\n\n\n\n

Ingredience<\/h3>\n\n\n\n
    \n
  • Jablka:<\/strong> 4\u20135 v\u011bt\u0161\u00edch kus\u016f (ide\u00e1ln\u011b kyselej\u0161\u00ed a pevn\u011bj\u0161\u00ed typ, kter\u00fd se nerozpadne).<\/li>\n\n\n\n
  • Cukr krupice:<\/strong> 150 g (na karamel).<\/li>\n\n\n\n
  • M\u00e1slo:<\/strong> 80 g.<\/li>\n\n\n\n
  • T\u011bsto:<\/strong> 1 balen\u00ed vyv\u00e1len\u00e9ho listov\u00e9ho t\u011bsta<\/strong> (nejrychlej\u0161\u00ed varianta) nebo dom\u00e1c\u00ed k\u0159ehk\u00e9 t\u011bsto.<\/li>\n\n\n\n
  • Ko\u0159en\u00ed:<\/strong> \u0160petka sko\u0159ice nebo vanilky.<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n

    Postup krok za krokem<\/h3>\n\n\n\n

    1. P\u0159\u00edprava jablek<\/h4>\n\n\n\n

    Jablka oloupejte, zbavte j\u00e1d\u0159inc\u016f a nakr\u00e1jejte na \u010dtvrtiny (nebo tlust\u0161\u00ed m\u011bs\u00ed\u010dky). Pokud jsou jablka mal\u00e1, nechte klidn\u011b jen poloviny.<\/p>\n\n\n\n

    2. Kouzlo karamelu<\/h4>\n\n\n\n

    P\u0159\u00edmo v p\u00e1nvi, kterou m\u016f\u017eete d\u00e1t do trouby (nebo v dortov\u00e9 form\u011b, pokud ji d\u00e1te na spor\u00e1k), rozpus\u0165te cukr na m\u00edrn\u00e9m ohni. Nem\u00edchejte<\/strong>, jen p\u00e1nv\u00ed ob\u010das zakru\u017ete, dokud cukr nez\u00edsk\u00e1 jantarovou barvu. Pot\u00e9 p\u0159idejte m\u00e1slo a nechte ho rozpustit, a\u017e vznikne hladk\u00e1 emulze.<\/p>\n\n\n\n

    3. Skl\u00e1d\u00e1n\u00ed<\/h4>\n\n\n\n

    Do karamelu s m\u00e1slem vyskl\u00e1dejte jablka jedno vedle druh\u00e9ho (\u0159eznou stranou nahoru nebo bokem, aby byla t\u011bsn\u011b u sebe). Nechte je v karamelu na m\u00edrn\u00e9m ohni cca 5 minut m\u00edrn\u011b pova\u0159it, aby pustila \u0161\u0165\u00e1vu a nas\u00e1kla chu\u0165. M\u016f\u017eete je lehce popr\u00e1\u0161it sko\u0159ic\u00ed.<\/p>\n\n\n\n

    4. “Zabalen\u00ed” t\u011bstem<\/h4>\n\n\n\n

    P\u00e1nev sundejte z ohn\u011b. Listov\u00e9 t\u011bsto vy\u0159\u00edzn\u011bte do kruhu o n\u011bco v\u011bt\u0161\u00edho, ne\u017e je va\u0161e p\u00e1nev. T\u011bsto polo\u017ete na jablka a okraje zastr\u010dte dovnit\u0159<\/strong> pod\u00e9l st\u011bn p\u00e1nve (vytvo\u0159\u00edte t\u00edm jak\u00fdsi “ko\u0161\u00ed\u010dek”). Do st\u0159edu t\u011bsta ud\u011blejte malou d\u00edrku no\u017eem, aby mohla unikat p\u00e1ra.<\/p>\n\n\n\n

    5. Pe\u010den\u00ed<\/h4>\n\n\n\n

    Dejte do trouby vyh\u0159\u00e1t\u00e9 na 200 \u00b0C<\/strong> a pe\u010dte 20\u201325 minut<\/strong>, dokud t\u011bsto nen\u00ed kr\u00e1sn\u011b zlatav\u00e9 a nafouknut\u00e9.<\/p>\n\n\n\n

    6. Rozhoduj\u00edc\u00ed okam\u017eik \u2013 Obracen\u00ed<\/h4>\n\n\n\n

    Nechte kol\u00e1\u010d po vyta\u017een\u00ed z trouby cca 5 minut odst\u00e1t<\/strong> (karamel m\u00edrn\u011b zhoustne). Pot\u00e9 p\u0159ilo\u017ete na p\u00e1nev velk\u00fd tal\u00ed\u0159, pevn\u011b ho p\u0159itiskn\u011bte a jedn\u00edm rychl\u00fdm pohybem kol\u00e1\u010d p\u0159eklopte.<\/p>\n\n\n\n

    \n

    Pozor:<\/strong> Karamel je velmi hork\u00fd, pracujte opatrn\u011b!<\/p>\n<\/blockquote>\n\n\n\n

    \n\n\n\n

    Pro\u010d se do n\u011bj zamilujete?<\/h3>\n\n\n\n
      \n
    • Kontrast:<\/strong> Hork\u00e1, sladk\u00e1 jablka a studen\u00e1 \u0161leha\u010dka nebo vanilkov\u00e1 zmrzlina (ide\u00e1ln\u00ed kombinace pro serv\u00edrov\u00e1n\u00ed).<\/li>\n\n\n\n
    • Vzhled:<\/strong> Karamel dod\u00e1 jablk\u016fm n\u00e1dhern\u00fd lesk, kter\u00fd vypad\u00e1 jako z cukr\u00e1rny.<\/li>\n\n\n\n
    • Chu\u0165:<\/strong> Karamelizace vyt\u00e1hne z jablek maximum aroma.<\/li>\n<\/ul>\n\n\n\n
      \n\n\n\n

      Tabulka: Tipy pro r\u016fzn\u00e9 varianty<\/h3>\n\n\n\n
      Ingredience nav\u00edc<\/strong><\/td>Co to ud\u011bl\u00e1?<\/strong><\/td><\/tr><\/thead>
      Rozmar\u00fdn<\/strong><\/td>Dod\u00e1 kol\u00e1\u010di modern\u00ed, lehce bylinkov\u00fd n\u00e1dech.<\/td><\/tr>
      Vla\u0161sk\u00e9 o\u0159echy<\/strong><\/td>Do karamelu p\u0159idejte hrst o\u0159ech\u016f pro k\u0159upav\u00fd element.<\/td><\/tr>
      Kysan\u00e1 smetana<\/strong><\/td>Pod\u00e1vejte s kope\u010dkem studen\u00e9 kysan\u00e9 smetany pro vyv\u00e1\u017een\u00ed sladkosti.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

      Cht\u011bl\/a byste zkusit i verzi s hru\u0161kami, kter\u00e9 jsou v karamelu tak\u00e9 fantastick\u00e9, nebo z\u016fstanete u klasick\u00fdch jablek?<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

      Obr\u00e1cen\u00fd kol\u00e1\u010d s jablky (ve sv\u011bt\u011b zn\u00e1m\u00fd p\u0159edev\u0161\u00edm jako francouzsk\u00fd Tarte Tatin) je naprost\u00fdm kr\u00e1lem mezi jable\u010dn\u00fdmi mou\u010dn\u00edky. Jeho kouzlo spo\u010d\u00edv\u00e1 v tom, \u017ee se jablka pe\u010dou pod vrstvou t\u011bsta […]<\/p>\n","protected":false},"author":4,"featured_media":9051,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-9050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"yoast_head":"\nObr\u00e1cen\u00fd kol\u00e1\u010d s jablky - Recept\u00e1\u0159<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rady-ch.top\/?p=9050\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Obr\u00e1cen\u00fd kol\u00e1\u010d s jablky - Recept\u00e1\u0159\" \/>\n<meta property=\"og:description\" content=\"Obr\u00e1cen\u00fd kol\u00e1\u010d s jablky (ve sv\u011bt\u011b zn\u00e1m\u00fd p\u0159edev\u0161\u00edm jako francouzsk\u00fd Tarte Tatin) je naprost\u00fdm kr\u00e1lem mezi jable\u010dn\u00fdmi mou\u010dn\u00edky. 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