{"id":6944,"date":"2020-09-18T13:42:53","date_gmt":"2020-09-18T11:42:53","guid":{"rendered":"http:\/\/bakeme.com.hr\/?p=6944"},"modified":"2020-09-18T15:46:06","modified_gmt":"2020-09-18T13:46:06","slug":"paris-brest","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=6944","title":{"rendered":"PARIS BREST"},"content":{"rendered":"<p>Paris Brest mi se ve\u0107 dugo nalazi na listi omiljenih kola\u010da. Uz to \u0161to se sastoji od predivnih komponenti, ima i zanimljivu pri\u010du.<\/p>\n<p>&nbsp;<\/p>\n<p>Kola\u010d je nastao po\u010detkom 20. stolje\u0107a po narud\u017ebi Pierre Giffarda, novinara i osniva\u010da jedne od najstarijih biciklisti\u010dkih utrka Paris &#8211; Brest &#8211; Paris. Osmislio ga je L. Durand ne slute\u0107i da \u0107e Paris Brest postati jedan od najpoznatijih kola\u010da diljem svijeta i da \u0107e postati omiljeni francuski klasik.<\/p>\n<p>&nbsp;<\/p>\n<p>Kola\u010d je ra\u0111en od choux tijesta (kuhano tijesto) u obliku kruga, kao sinonim na kota\u010d od bicikle te je punjen mousseline kremom (slasti\u010darska krema s dodatkom maslaca) i pastom od lje\u0161njaka.<\/p>\n<p>&nbsp;<\/p>\n<p>Paris Brest mo\u017eete raditi kao jedan veliki krug, ovako se poslu\u017eivao u samim po\u010detcima, ili kao zaseban manji kola\u010d \u0161to se pokazalo puno prakti\u010dnijim i ljep\u0161im za poslu\u017eivanje.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6946 size-full\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-01.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-01.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-01-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6947 size-full\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-02.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-02.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-02-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6948\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-03.jpg\" alt=\"\" width=\"668\" height=\"811\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-03.jpg 800w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-03-247x300.jpg 247w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-03-768x932.jpg 768w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6949\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-04.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-04.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-04-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6950\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-05.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-05.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-05-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<h5><\/h5>\n<h5><\/h5>\n<blockquote>\n<h3>PARIS BREST<\/h3>\n<\/blockquote>\n<h5>SASTOJCI<\/h5>\n<h6>ZA 8 PARIS BREST<\/h6>\n<p>&nbsp;<\/p>\n<p>MOUSSELINE KREMA S LJE\u0160NJACIMA<\/p>\n<ul>\n<li>500 ml mlijeka<\/li>\n<li>4 \u017eumanjka (L veli\u010dina)<\/li>\n<li>125 g \u0161e\u0107era<\/li>\n<li>50 g gustina<\/li>\n<li>1 \u017eli\u010dica <a href=\"https:\/\/www.harissa.hr\/ponuda\/prehrana\/slatki-zub\/vanilija-ekstrakt-60-ml\"><span style=\"color: #ffcc00;\">arome vanilije<\/span><\/a><\/li>\n<li>250 g maslaca sobne temperature<\/li>\n<li>180 g <span style=\"color: #ffcc00;\"><a style=\"color: #ffcc00;\" href=\"http:\/\/bakeme.com.hr\/pasta-praline-pasta-od-ljesnjaka\/\">paste praline\u00a0<\/a><\/span><\/li>\n<\/ul>\n<p>CHOUX TIJESTO<\/p>\n<ul>\n<li>170 g glatkog bra\u0161na<\/li>\n<li>120 g maslaca<\/li>\n<li>15 g \u0161e\u0107era<\/li>\n<li>3 g soli<\/li>\n<li>125 g vode<\/li>\n<li>125 g mlijeka<\/li>\n<li>4 jaja (L veli\u010dina)<\/li>\n<\/ul>\n<p>DODATNO<\/p>\n<ul>\n<li>listi\u0107i badema<\/li>\n<li>\u0161e\u0107er u prahu<\/li>\n<\/ul>\n<h5>PRIPREMA<\/h5>\n<p>MOUSSELINE KREMA S LJE\u0160NJACIMA<\/p>\n<ol>\n<li>Ako nemate pastu od lje\u0161njaka, tada nju prvo pripremite. Za recept kliknite<span style=\"color: #ffcc00;\"> <a style=\"color: #ffcc00;\" href=\"http:\/\/bakeme.com.hr\/pasta-praline-pasta-od-ljesnjaka\/\">ovdje<\/a><\/span>.<\/li>\n<li>Mlijeko stavite grijati do vrenja pa ga maknite s vatre.<\/li>\n<li>U zasebnu posudu stavite \u017eumanjke i \u0161e\u0107er pa ih pjenja\u010dom pove\u017eite. Dodajte aromu vanilije i gustin te nanovo sve pove\u017eite pjenja\u010dom.<\/li>\n<li>Mlijeko dodajite u tankom mlazu mije\u0161aju\u0107i pjenja\u010dom cijelo vrijeme.<\/li>\n<li>Kada ste umije\u0161ali mlijeko, smjesu prebacite u lonac u kojem ste grijali mlijeko. Stavite na laganu vatru i mije\u0161ajte sve dok vam se krema ne zgusne.<\/li>\n<li>Kremu prebacite u \u010distu posudu i pokrijte prozirnom folijom kako bi sprije\u010dili stvaranje korice.<\/li>\n<li>Ostavite da se ohladi. Ovo mo\u017eete napraviti i dan ranije te kremu spremiti u hladnjak.<\/li>\n<li>Kada se prvi dio kreme ohladio, u posudu od elektri\u010dnog miksera ili obi\u010dnu posudu stavite maslac sobne temperature te ga dobro izradite. Dodajte mu pastu od lje\u0161njaka pa ih mikserom pove\u017eite.<\/li>\n<li>Prvi dio kreme nanovo izradite mikserom i pjenja\u010dom kako bi izbjegli stvaranje grudica. Dodajte ga maslacu i pasti od lje\u0161njaka. Sve dobro izradite. Krema je spremna za kori\u0161tenje. Ako vam djeluje rijetka stavite je u hladnjak dok se choux tijesto ne ispe\u010de.<\/li>\n<\/ol>\n<p>CHOUX TIJESTO (KUHANO TIJESTO)<\/p>\n<ol>\n<li>Prvo upalite pe\u0107nicu na 180 stupnjeva. Pripremite dva lima za pe\u010denje i svaki oblo\u017eite papirom za pe\u010denje. Na papir s unutarnje strane nacrtajte 4 kruga promjera 8 cm. Ja ih crtam kemijskom olovkom i koristim okrugli kalup za krafne.<\/li>\n<li>U lonac s debljim dnom stavite vodu, mlijeko, sol, \u0161e\u0107er i maslac iskidan na komadi\u0107e. Kuhajte dok se sve ne rastopi i pove\u017ee. Mije\u0161ajte kuhinjskom \u017elicom.<\/li>\n<li>Maknite s vatre i dodajte bra\u0161no. Mije\u0161ajte \u017elicom dok ne dobijete kuglu. Vratite na laganu vatru i nastavite cijelo vrijeme mije\u0161ati.<\/li>\n<li>Kada na dnu lonca primijetite tanki fil (sloj) tijesto je kuhano. Trebat \u0107e vam par minuta za ovaj korak.<\/li>\n<li>Tijesto prebacite u posudu od elektri\u010dnog miksera ili obi\u010dnu posudu. Dodajte jaje i miksajte sve dok se tijesto potpuno ne pove\u017ee. Sada dodajte drugo jaje i ponovo miksajte dok ne postignete jednoli\u010dnu smjesu. Isto ponovite i s preostala dva jaja.<\/li>\n<li>Pripremite slasti\u010darsku vre\u0107icu s francuskim (zvjezdastim) nastavkom. Kliknite\u00a0<span style=\"color: #ffcc00;\"><a style=\"color: #ffcc00;\" href=\"https:\/\/www.sveisvasta.hr\/trgovina\/vrecice-sprice-nastavci\/nastavci\/wilton-nastavak-veliki-8b\/\">ovdje<\/a><\/span> da vidite koji ja koristim.<\/li>\n<li>Tijesto stavite u vre\u0107icu. Istisnite tijesto u obliku kruga koji ste nacrtali s donje strane papira za pe\u010denje.<\/li>\n<li>Choux pospite listi\u0107ima badema. Pecite oko 30 minuta ili dok vam tijesto ne poprimi lijepu rumenu boju. Ugasite pe\u0107nicu, od\u0161krinite vatra i postavite drvenu dr\u0161ku kako se vrata od pe\u0107nice ne bi zatvorila te prstenove od tijesta ostavite jo\u0161 10 minuta u pe\u0107nici.<\/li>\n<\/ol>\n<p>SLAGANJE<\/p>\n<ol>\n<li>Da bi prerezali prstenove od tijesta koristite nazubljeni no\u017e. Kremu stavite u slasti\u010darsku vre\u0107icu sa zvjezdastim nastavkom, ja koristim isti za tijesto i kremu. Kremu istisnite po unutra\u0161njosti kruga te nje\u017eno preklopite s gornjim dijelom tijesta.<\/li>\n<li>Pospite sa \u0161e\u0107erom u prahu.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Dobar tek!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Paris Brest mi se ve\u0107 dugo nalazi na listi omiljenih kola\u010da. Uz to \u0161to se sastoji od predivnih komponenti, ima i zanimljivu pri\u010du. &nbsp; Kola\u010d je nastao po\u010detkom 20. stolje\u0107a po narud\u017ebi Pierre Giffarda, novinara i osniva\u010da jedne od najstarijih biciklisti\u010dkih utrka Paris &#8211; Brest &#8211; Paris. Osmislio ga je L. Durand ne slute\u0107i da [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6946,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[11,12,3],"tags":[132,683,684,640,682,681,243,685],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/09\/paris-brest-final-01.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-1O0","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/6944"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6944"}],"version-history":[{"count":9,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/6944\/revisions"}],"predecessor-version":[{"id":6959,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/6944\/revisions\/6959"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/6946"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}