{"id":14198,"date":"2017-01-02T08:00:05","date_gmt":"2017-01-02T07:00:05","guid":{"rendered":"http:\/\/1001voyagesgourmands.com\/?p=14198\/"},"modified":"2019-01-07T21:29:33","modified_gmt":"2019-01-07T20:29:33","slug":"francouzsky-trikralovy-kolac-galette-des-rois","status":"publish","type":"post","link":"https:\/\/1001voyagesgourmands.com\/cs\/francouzsky-trikralovy-kolac-galette-des-rois\/","title":{"rendered":"Francouzsk\u00fd t\u0159\u00edkr\u00e1lov\u00fd kol\u00e1\u010d (Galette des rois)"},"content":{"rendered":"

Jen se p\u0159ehouply V\u00e1noce, u\u017e se v\u0161ude v obchodech, pek\u00e1rn\u00e1ch i cukr\u00e1rn\u00e1ch v Belgii objevily galette des rois. V Belgii i ve Francii kon\u010d\u00ed sv\u00e1tky ofici\u00e1ln\u011b 6. ledna, kdy se slav\u00ed Epiphanie (T\u0159i kr\u00e1lov\u00e9) a k t\u00e9to p\u0159\u00edle\u017eitosti se zde tradi\u010dn\u011b poj\u00edd\u00e1 (ano, zase u\u017e se n\u011bco j\u00ed po t\u011bch V\u00e1noc\u00edch, a je\u0161t\u011b k tomu to v\u016fbec neprosp\u011bje linii<\/del>, jen\u017ee je to stra\u0161n\u011b dobr\u00fd!) galette des rois. V p\u0159ekladu francouzsk\u00fd t\u0159\u00edkr\u00e1lov\u00fd kol\u00e1\u010d nen\u00ed nic jin\u00e9ho, ne\u017e k\u0159ehk\u00fd, dozlatova upe\u010den\u00fd kol\u00e1\u010d z\u00a0listov\u00e9ho t\u011bsta pln\u011bn\u00fd vl\u00e1\u010dnou mandlovou n\u00e1pln\u00ed, ve kter\u00e9m je zape\u010den\u00e1 fazole (n\u011bkdy tak\u00e9 figurka kr\u00e1le). Kol\u00e1\u010d se rozkr\u00e1j\u00ed na tolik porc\u00ed, kolik je zrovna kolem osob a ten, kdo najde fazoli \u010di figurku ve sv\u00e9 porci, se stane kr\u00e1lem dne a dostane zlatou korunu, kter\u00e1 se v\u017edy prod\u00e1v\u00e1 s kol\u00e1\u010dem.<\/p>\n

\"Galette<\/p>\n

Prvn\u00ed roky m\u011b tahle pochoutka nech\u00e1vala \u00fapln\u011b v\u00a0klidu, ne\u017e jsem ji ochutnala. Kdy\u017e jsem pracovala v\u00a0bance v\u00a0centru Bruselu, v\u017edy 6. ledna st\u00e1l p\u0159ed budovou \u010dlov\u00ed\u010dek, kter\u00fd prod\u00e1val artisan\u00e1ln\u00ed t\u0159\u00edkr\u00e1lov\u00e9 kol\u00e1\u010de, tak\u017ee kolegov\u00e9 v\u017edy seb\u011bhli dol\u016f a vyst\u00e1li si frontu. Pot\u00e9 jsme se zav\u0159eli do n\u011bjak\u00e9ho voln\u00e9ho meeting roomu, nakr\u00e1jeli jsme ho, ka\u017ed\u00fd si vzal d\u00edl a zap\u00edjeli jsme to whiskey<\/del>. Ten, kdo na\u0161el ve sv\u00e9m d\u00edlu fazoli, si nasadil pap\u00edrovou korunu, kterou musel m\u00edt na hlav\u011b a\u017e do konce dne. Vtipn\u00ed Belgi\u010dan\u00e9. \ud83d\ude42 Nicm\u00e9n\u011b je to fajn tradice (pokud si zrovna tou fazol\u00ed \u00a0\u010di figurkou nevylom\u00edte zub). \ud83d\ude09<\/p>\n

\"Galette<\/p>\n

\"Galette<\/p>\n

Krom\u011b tradi\u010dn\u00edch francouzsk\u00fdch t\u0159\u00edkr\u00e1lov\u00fdch kol\u00e1\u010d\u016f s\u00a0mandlovou n\u00e1pln\u00ed se objevuj\u00ed i varianty s\u00a0o\u0159\u00ed\u0161kovou, jable\u010dnou \u010di \u010dokol\u00e1dovou n\u00e1pln\u00ed a jejich variace – gustu a fantazii se meze nekladou. Tady tedy p\u0159ikl\u00e1d\u00e1m sv\u016fj zaru\u010den\u00fd recept na ten nejtradi\u010dn\u011bj\u0161\u00ed t\u0159\u00edkr\u00e1lov\u00fd kol\u00e1\u010d s\u00a0mandlovou n\u00e1pln\u00ed. Jeho p\u0159\u00edprava je dost jednoduch\u00e1, pokud jako j\u00e1 pou\u017eijete hotov\u00e9 \u010derstv\u00e9 listov\u00e9 t\u011bsto, jen nezapome\u0148te, \u017ee mus\u00edte po\u010d\u00edtat se 2 hodinami na chlazen\u00ed v lednici.<\/p>\n

\"Galette<\/p>\n

\"Galette<\/p>\n

\"Galette<\/p>\n

\"Galette<\/p>\n

Pokud byste zrovna pot\u0159ebovali mandle, m\u016f\u017eete si je objednat z pohodl\u00ed domova zde<\/a><\/strong>.<\/p>\n

\t\t
<\/div>\t
Francouzsk\u00fd t\u0159\u00edkr\u00e1lov\u00fd kol\u00e1\u010d<\/div>\t
2017-01-01 21:49:53<\/div>\t\t
K\u0159ehk\u00fd, dozlatova upe\u010den\u00fd kol\u00e1\u010d z listov\u00e9ho t\u011bsta pln\u011bn\u00fd vl\u00e1\u010dnou mandlovou n\u00e1pln\u00ed, kter\u00fd se pe\u010de ve Francii a Belgii na 6. ledna.<\/div>\t
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Ohodno\u0165te<\/div>\r\n\t\t<\/div>\t\t
Ulo\u017eit recept<\/a><\/div>\t\t
Vytisknout<\/div>\t<\/div>\t
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Doba p\u0159\u00edpravy<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00e1 doba<\/div>\r\n\t\t\t
3 hr <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t
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Doba p\u0159\u00edpravy<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00e1 doba<\/div>\r\n\t\t\t
3 hr <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t\t
Suroviny<\/div>\t\t\t
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  1. 2 balen\u00ed \u010derstv\u00e9ho listov\u00e9ho t\u011bsta (cca 450-500 g)<\/li>\t\t\t\t
  2. 150 g mlet\u00fdch mandl\u00ed bez slupky<\/li>\t\t\t\t
  3. 100 g t\u0159tinov\u00e9ho cukru<\/li>\t\t\t\t
  4. 80 g zm\u011bkl\u00e9ho m\u00e1sla<\/li>\t\t\t\t
  5. 1 l\u017ei\u010dka mandlov\u00e9ho extraktu<\/li>\t\t\t\t
  6. 2 l\u017e\u00edce rumu<\/li>\t\t\t\t
  7. 2 vejce<\/li>\t\t\t\t
  8. 1 such\u00e1 fazole<\/li>\t\t\t\t
  9. koruna ze zlat\u00e9ho pap\u00edru<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
    \t\t\t
    Postup p\u0159\u00edpravy<\/div>\t\t\t
      \t\t\t\t
    1. Nejprve si rozd\u011bl\u00edme vejce. Budeme pot\u0159ebovat 1 a p\u016fl vejce do n\u00e1pln\u011b a p\u016fl vejce na poma\u0161lov\u00e1n\u00ed. V jednom hrne\u010dku si roz\u0161leh\u00e1me 1 vejce, odebereme p\u016flku do druh\u00e9ho hrne\u010dku a nech\u00e1me stranou.<\/li>\t\t\t\t
    2. Mlet\u00e9 mandle, zm\u011bkl\u00e9 m\u00e1slo a cukr prom\u00eds\u00edme v m\u00edse na homogenn\u00ed sm\u011bs bu\u010f ru\u010dn\u011b, nebo ru\u010dn\u00edm \u0161leha\u010dem. P\u0159id\u00e1me mandlov\u00fd extrakt, rum, 1 a p\u016fl vejce a metlou u\u0161leh\u00e1me do hladka. P\u0159ikryjeme potravin\u00e1\u0159skou f\u00f3li\u00ed a d\u00e1me vychladit na 1 hodinu do lednice (studen\u00e1 mandlov\u00e1 n\u00e1pl\u0148 napom\u016f\u017ee tomu, aby se galetka p\u0159i pe\u010den\u00ed tolik nezdeformovala).<\/li>\t\t\t\t
    3. Plech vylo\u017e\u00edme pe\u010d\u00edc\u00edm pap\u00edrem. Z rozv\u00e1len\u00e9ho listov\u00e9ho t\u011bsta vykroj\u00edme 2 velk\u00e1 kola o pr\u016fm\u011bru cca 25 cm tak, \u017ee na t\u011bsto no\u017eem obkresl\u00edme formu na dort \u010di velk\u00fd tal\u00ed\u0159. Jedno kolo nech\u00e1me stranou a druh\u00e9 p\u0159eneseme na plech vylo\u017een\u00fd pe\u010d\u00edc\u00edm pap\u00edrem. Na listov\u00e9 t\u011bsto rovnom\u011brn\u011b naneseme mandlovou n\u00e1pl\u0148, ponech\u00e1me voln\u00e9 okraje (zhruba 2 cm pruh po obvodu), kter\u00e9 pot\u0159eme vodou. Fazoli p\u0159itiskneme do mandlov\u00e9 n\u00e1pln\u011b, schov\u00e1me ji a zahlad\u00edme. P\u0159ilo\u017e\u00edme druh\u00e9 kolo tak, aby se ob\u011b p\u0159ekr\u00fdvala. Okraje slep\u00edme tak, \u017ee v\u017edy ukazov\u00e1\u010dkem p\u0159itla\u010d\u00edme a no\u017eem ud\u011bl\u00e1me do okraj\u016f mal\u00e9 z\u00e1\u0159ezy v\u017edy na vzd\u00e1lenost prstu. Kol\u00e1\u010d pot\u0159eme roz\u0161lehanou zbylou \u00bd vejce a d\u00e1me vychladnout na 1 hodinu do lednice.<\/li>\t\t\t\t
    4. Troubu p\u0159edeh\u0159ejeme na 200\u00b0C. Kol\u00e1\u010d vynd\u00e1me z lednice, je\u0161t\u011b jednou ho pot\u0159eme zbyl\u00fdm roz\u0161lehan\u00fdm vejcem a no\u017eem na n\u011bm vykresl\u00edme vzor \u2013 linie, \u010dtverce, ornamenty \u2013 jak se v\u00e1m zl\u00edb\u00ed.<\/li>\t\t\t\t
    5. Pe\u010deme prvn\u00edch 10 minut na 200\u00b0C, pot\u00e9 sn\u00ed\u017e\u00edme teplotu na 180\u00b0C a pe\u010deme dal\u0161\u00edch 20 minut do syt\u00e9 zlatohn\u011bd\u00e9 barvy.<\/li>\t\t\t\t
    6. Kol\u00e1\u010d serv\u00edrujeme v pokojov\u00e9 teplot\u011b nebo klidn\u011b je\u0161t\u011b tepl\u00fd. Polo\u017e\u00edme na n\u011bj pap\u00edrovou korunu a nezapomeneme v\u0161echny upozornit, \u017ee se uvnit\u0159 skr\u00fdv\u00e1 tvrd\u00e1 fazole. \ud83d\ude09<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>
      1001 Voyages Gourmands https:\/\/1001voyagesgourmands.com\/<\/div>\t\t<\/div>\r\n\t<\/div>\"Galette<\/p>\n","protected":false},"excerpt":{"rendered":"

      Jen se p\u0159ehouply V\u00e1noce, u\u017e se v\u0161ude v obchodech, pek\u00e1rn\u00e1ch i cukr\u00e1rn\u00e1ch v Belgii objevily galette des rois. V Belgii i ve Francii kon\u010d\u00ed sv\u00e1tky ofici\u00e1ln\u011b 6. ledna, kdy se slav\u00ed Epiphanie (T\u0159i kr\u00e1lov\u00e9) a k t\u00e9to p\u0159\u00edle\u017eitosti se zde tradi\u010dn\u011b poj\u00edd\u00e1 (ano, zase u\u017e se n\u011bco j\u00ed po t\u011bch…<\/p>\n","protected":false},"author":1,"featured_media":14230,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[21,12],"tags":[274,393,218,493,396],"class_list":["post-14198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kolace-dorty","category-recepty","tag-francouzska-kuchyne","tag-ke-kave-a-caji","tag-kolace","tag-vanoce","tag-zivot-v-belgii"],"yoast_head":"\nFrancouzsk\u00fd t\u0159\u00edkr\u00e1lov\u00fd kol\u00e1\u010d (Galette des rois) - 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