{"id":1002,"date":"2021-04-08T09:18:06","date_gmt":"2021-04-08T09:18:06","guid":{"rendered":"https:\/\/www.babicka-chantal.cz\/blog\/?p=1002"},"modified":"2021-11-06T12:32:17","modified_gmt":"2021-11-06T12:32:17","slug":"kastanovy-krem-z-francie","status":"publish","type":"post","link":"https:\/\/www.babicka-chantal.cz\/blog\/zajimavosti-o-francii\/kastanovy-krem-z-francie\/","title":{"rendered":"Ka\u0161tanov\u00fd kr\u00e9m z Francie"},"content":{"rendered":"\n
<\/div>\n\n\n\n

Star\u00fd p\u0159\u00edb\u011bh jako ka\u0161tan samotnej. Ka\u0161tan roste r\u00e1d na sope\u010dn\u00fdch oblast\u00ed a na boc\u00edch hor. Nen\u00ed k\u0159ehk\u00fd, m\u00e1 r\u00e1d atlantick\u00e9, st\u0159edomo\u0159sk\u00e9 a kontinent\u00e1ln\u00ed n\u00e1mo\u0159n\u00ed podneb\u00ed. P\u016fvodn\u00ed ka\u0161tan v\u0161ak na po\u010d\u00e1tku minul\u00e9ho stolet\u00ed trp\u011bl dv\u011bma velmi v\u00e1\u017en\u00fdmi chorobami, kter\u00e9 si vynutily pou\u017eit\u00ed dvou podno\u017e\u00ed, \u010d\u00ednsk\u00e9ho a japonsk\u00e9ho. P\u0159esto produkce ka\u0161tan\u016f ve Francii prudce kles\u00e1 a za sto let poklesla z 510 000 tun na p\u0159ibli\u017en\u011b 40 000.<\/p>\n\n\n\n

Nach\u00e1z\u00ed se na Korsice, v Roussillonu, v \u00fadol\u00ed Rh\u00f4ny a v Ard\u00e8che, kter\u00e1 sama poskytuje \u010dtvrtinu produkce a v\u00edce ne\u017e 33% produkce uveden\u00e9 na trh. Z\u00edskala AOC. Ve v\u00fdrob\u011b n\u00e1sleduje Francie po It\u00e1lii, Portugalsku a \u0160pan\u011blsku. Popt\u00e1vka se ka\u017ed\u00fdm rokem zvy\u0161uje a dovoz sleduje stejnou k\u0159ivku.
<\/p>\n\n\n\n

Ka\u0161tany v konzerv\u00e1ch pou\u017e\u00edv\u00e1me v p\u0159\u00edrodn\u00edm stavu pro v\u00fdpln\u011b zv\u011b\u0159e a pro klasickou, ale dnes ji\u017e zastaralou kr\u016ftu s ka\u0161tany. Vyr\u00e1b\u00ed se z nich dezerty a kol\u00e1\u010de, jako je slavn\u00fd Mont-Blanc. Pr\u016fmysl zpracov\u00e1n\u00ed ka\u0161tan\u016f pracuje na sortiment\u016f jako jsou ka\u0161tanov\u00fd kr\u00e9m, d\u017eem, ka\u0161tanov\u00e9 pyr\u00e9, cel\u00e9 ka\u0161tany v n\u00e1levu a glazovan\u00e9 ka\u0161tany v dob\u011b v\u00e1noc. Jednoduch\u00e9 pot\u011b\u0161en\u00ed, kter\u00e9 se vrac\u00ed ka\u017edou zimu: pe\u010den\u00e9 ka\u0161tany s neodolatelnou v\u016fn\u00ed.<\/p>\n\n\n\n

\"Kde<\/a>
Ka\u0161tanov\u00fd kr\u00e9m z Francie koup\u00edte v obch\u016fdku Babi\u010dky Chantal<\/figcaption><\/figure>\n\n\n\n

Jedl\u00fd ka\u0161tany a nejedl\u00fd ka\u0161tany<\/h2>\n\n\n\n

Nejedl\u00fd ka\u0161tan je jednosemenn\u00e9 ovoce, kter\u00e9 d\u00e1v\u00e1 vznik jedin\u00e9 rostlin\u011b. Ka\u0161tan je ovoce, kter\u00e9 pod stejn\u00fdm oplod\u00ed obsahuje n\u011bkolik semen, obecn\u011b od dvou do p\u011bti, z nich\u017e ka\u017ed\u00e9 m\u016f\u017ee d\u00e1t rostlinu. O mandli nejedl\u00e9ho ka\u0161tanu se \u0159\u00edk\u00e1, \u017ee je \u201ened\u011blen\u00fd\u201c, \u017ee o jedl\u00e9m ka\u0161tanu se \u0159\u00edk\u00e1, \u017ee je \u201ed\u011blen\u00fd\u201c.
Slovo marron francouzsky poch\u00e1z\u00ed z italsk\u00e9ho marrona, poch\u00e1z\u00ed z radik\u00e1ln\u00edho marru, co\u017e znamen\u00e1 \u201ek\u00e1men\u201c.<\/p>\n\n\n\n

\"Nejedl\u00fd
Nejedl\u00fd ka\u0161tan a jedl\u00fd ka\u0161tan<\/figcaption><\/figure><\/div>\n\n\n\n

Ka\u0161tanov\u00fd kr\u00e9m – Cr\u00e8me de marrons<\/h2>\n\n\n\n

Ka\u0161tanov\u00fd kr\u00e9m m\u016f\u017eete vid\u011bt v konzerv\u00e1ch nebo ve skle, je to sladk\u00e9 ka\u0161tanov\u00e9 pyr\u00e9, typick\u00e9 a tradi\u010dn\u00ed z Ard\u00e8che. J\u00ed se samostatn\u011b, s p\u0159\u00eddavkem \u010derstv\u00e9 smetany nebo \u0161leha\u010dky. Maison Faugier je jeho specialitou od roku 1885, kdy Ard\u00e8che\u016fv pr\u016fmysln\u00edk dostal n\u00e1pad pou\u017e\u00edt mnoho rozbit\u00fdch glazovan\u00fdch ka\u0161tan\u016f, kter\u00e9 vznikly p\u0159i v\u00fdrob\u011b. P\u0159idal ka\u0161tanovou du\u017einu, sladk\u00fd sirup, cukr a vanilku. Drtiv\u00fd \u00fasp\u011bch, kter\u00fd trv\u00e1 dodnes.
Ostatn\u00ed v\u00fdrobci, z Ard\u00e8che nebo z jin\u00fdch region\u016f, nepou\u017e\u00edvaj\u00ed stejn\u00fd recept jako recept Cl\u00e9ment Faugier, pracuj\u00ed hlavn\u011b z dlouh\u00e9ho hn\u011bten\u00ed ka\u0161tanu a p\u0159id\u00e1v\u00e1n\u00ed nebo nep\u0159id\u00e1v\u00e1n\u00ed vanilky.<\/p>\n\n\n\n

Glazovan\u00e9 ka\u0161tany – Marrons glac\u00e9s<\/h2>\n\n\n\n

Glazovan\u00fd ka\u0161tan je cukrovinka vyroben\u00e1 z ka\u0161tanu zdoben\u00e9ho cukrov\u00fdm sirupem a n\u00e1sledn\u011b glazovan\u00e1 mou\u010dkov\u00fdm cukrem. V\u00fdroba glazovan\u00e9ho ka\u0161tanu, kter\u00fd trv\u00e1 n\u011bkolik dn\u00ed, je produkt, kter\u00fd se konzumuje p\u0159edev\u0161\u00edm b\u011bhem v\u00e1no\u010dn\u00edch sv\u00e1tk\u016f. <\/p>\n\n\n\n

\"Glazovan\u00e9
Glazovan\u00e9 ka\u0161tany<\/figcaption><\/figure><\/div>\n\n\n\n

Existuj\u00ed dv\u011b teorie o p\u016fvodu glazovan\u00e9ho ka\u0161tanu: <\/p>\n\n\n\n

– Prvn\u00ed, francouzsk\u00e1, je, \u017ee prvn\u00ed glazovan\u00fd\u00fd ka\u0161tan poch\u00e1z\u00ed z doby Ludv\u00edka XIV., Kdy Sieur de Varennes va\u0159il ka\u0161tan s cukrem. Louis XIV, nad\u0161en\u00fd touto cukrovinkou, ji ochutnal u sv\u00e9ho dvora. <\/p>\n\n\n\n

– Druh\u00fd, Ital, by si p\u0159\u00e1l, aby se glazovan\u00fd ka\u0161tan narodil v italsk\u00e9m Coni v 16. stolet\u00ed, kde je mnoho l\u00edskov\u00fdch o\u0159ech\u016f a ka\u0161tan\u016f. Italov\u00e9 tak p\u0159ipisuj\u00ed vyn\u00e1lez glazovan\u00e9ho ka\u0161tanu kucha\u0159i v\u00e9vody Charlese Emmanuela Iera, kter\u00fd m\u011bl na Savoysk\u00e9m dvo\u0159e velk\u00fd \u00fasp\u011bch. <\/p>\n\n\n\n

A\u0165 u\u017e francouzsk\u00fd nebo italsk\u00fd, glazovan\u00fd ka\u0161tan z\u016fst\u00e1v\u00e1 v\u00fdjime\u010dn\u00fdm produktem, kter\u00fd lze o V\u00e1noc\u00edch naj\u00edt na stolech.<\/p>\n\n\n\n

Ka\u0161tanov\u00fd kr\u00e9m m\u016f\u017eete nakoupit zde<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Star\u00fd p\u0159\u00edb\u011bh jako ka\u0161tan samotnej. Ka\u0161tan roste r\u00e1d na sope\u010dn\u00fdch oblast\u00ed a na boc\u00edch hor. Nen\u00ed k\u0159ehk\u00fd, m\u00e1 r\u00e1d atlantick\u00e9, st\u0159edomo\u0159sk\u00e9 a kontinent\u00e1ln\u00ed n\u00e1mo\u0159n\u00ed podneb\u00ed. P\u016fvodn\u00ed ka\u0161tan v\u0161ak na po\u010d\u00e1tku…<\/p>\n","protected":false},"author":1,"featured_media":1003,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[42],"class_list":["post-1002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zajimavosti-o-francii","tag-kastanovy-krem-z-francie"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1002","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/comments?post=1002"}],"version-history":[{"count":3,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1002\/revisions"}],"predecessor-version":[{"id":1228,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1002\/revisions\/1228"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media\/1003"}],"wp:attachment":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media?parent=1002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/categories?post=1002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/tags?post=1002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}