{"id":822,"date":"2021-03-11T12:07:50","date_gmt":"2021-03-11T12:07:50","guid":{"rendered":"https:\/\/www.babicka-chantal.cz\/blog\/?p=822"},"modified":"2021-03-23T14:48:42","modified_gmt":"2021-03-23T14:48:42","slug":"francouzske-pecivo-a-pekarstvi","status":"publish","type":"post","link":"https:\/\/www.babicka-chantal.cz\/blog\/zajimavosti-o-francii\/francouzske-pecivo-a-pekarstvi\/","title":{"rendered":"Francouzsk\u00e9 sladk\u00e9 pe\u010divo a peka\u0159stv\u00ed"},"content":{"rendered":"\n
<\/div>\n\n\n\n

Ve Francii se sladk\u00e9 pe\u010divo pod\u00e1v\u00e1 jako sn\u00eddan\u011b nebo jako ob\u010derstven\u00ed. Vyr\u00e1b\u011bj\u00ed je peka\u0159i, kte\u0159\u00ed absolvovali peka\u0159sk\u00fd v\u00fdcvik, a nach\u00e1zej\u00ed se na p\u016fli cesty mezi tradi\u010dn\u00ed pek\u00e1rnou a pe\u010divem. Technika jejich v\u00fdroby je podobn\u00e1 jako u chleba nebo dokonce z listov\u00e9ho t\u011bsta. Slo\u017eky jako jsou ml\u00e9ko, vejce, m\u00e1slo, cukr a smetana, jim v\u0161ak dod\u00e1vaj\u00ed slad\u0161\u00ed a tu\u010dn\u011bj\u0161\u00ed vzhled. Existuje velk\u00e9 mno\u017estv\u00ed r\u016fzn\u00fdch druh\u016f francouzsk\u00e9ho pe\u010diva.<\/p>\n\n\n\n

V ka\u017ed\u00e9 dobr\u00e9 sn\u00eddani \u201epo francouzsku\u201c je nevyhnuteln\u011b croissant a pain au chocolat (\u010dokol\u00e1dov\u00e1 rolka). Francouzsk\u00e9 pe\u010divo ale nen\u00ed ve skute\u010dnosti francouzsk\u00e9ho p\u016fvodu a jeho historie sah\u00e1 a\u017e do 17. stolet\u00ed. Zp\u011bt ke skute\u010dn\u00e9mu p\u016fvodu pe\u010diva.<\/p>\n\n\n\n

Croissant, z\u00e1klad francouzsk\u00e9ho pe\u010diva<\/h2>\n\n\n\n

Zrozen\u00ed croissantu sah\u00e1 a\u017e do roku 1683 ve V\u00eddni, kdy se jednotky Osmansk\u00e9 \u0159\u00ed\u0161e rozhodly za\u00fato\u010dit v noci, aby dobyly m\u011bsto. V\u00edde\u0148sk\u00fd peka\u0159, kter\u00fd sly\u0161el podivn\u00e9 zvuky, varoval v\u00edde\u0148sk\u00e9 voj\u00e1ky, kte\u0159\u00ed odrazili \u00fatok.
K oslav\u011b sv\u00e9ho v\u00edt\u011bzstv\u00ed vytvo\u0159ili peka\u0159i pe\u010divo ve tvaru p\u016flm\u011bs\u00edce, symbol tureck\u00e9 vlajky. Jak se ale z croissantu stala typicky francouzsk\u00e1 pochoutka?
Byla by to Marie-Antoinette z rakouska, vdan\u00e1 za Ludv\u00edka XVI., Kter\u00e1 by ofici\u00e1ln\u011b p\u0159edstavila a popularizovala n\u011bkter\u00e9 kulin\u00e1\u0159sk\u00e9 speciality V\u00eddn\u011b (sv\u00e9ho rodi\u0161t\u011b) u francouzsk\u00e9ho soudu, v\u010detn\u011b croissantu. I kdy\u017e v\u00edme, \u017ee pe\u010divo ji\u017e existovalo b\u011bhem kr\u00e1lovsk\u00fdch banket\u016f v 16. stolet\u00ed \u2026
V 18. stolet\u00ed byl croissant jen vylep\u0161en\u00fdm chlebov\u00fdm t\u011bstem. Lahodn\u00fd m\u00e1slov\u00fd vlo\u010dkovit\u00fd croissant, kter\u00fd se dnes konzumuje, vytvo\u0159ili kolem roku 1920 pa\u0159\u00ed\u017e\u0161t\u00ed peka\u0159i.<\/p>\n\n\n\n

\"Francouzsk\u00fd
Francouzsk\u00e9 pe\u010divo: croissant<\/figcaption><\/figure>\n\n\n\n

Slovo viennoiserie (zapsan\u00e9 do francouzsk\u00e9ho slovn\u00edku v roce 1977) je spojov\u00e1no s V\u00eddn\u00ed, hlavn\u00edm m\u011bstem Rakouska. My Francouzi jej pou\u017e\u00edv\u00e1me k ozna\u010den\u00ed croissant\u016f, pain au chocolat, brio\u0161ek a dal\u0161\u00edch mal\u00fdch div\u016f, kter\u00e9 j\u00edme k sn\u00eddani.<\/p>\n\n\n\n

V dne\u0161n\u00ed dob\u011b jsou dobr\u00e9 dom\u00e1c\u00ed m\u00e1slov\u00e9 croissanty st\u00e1le vz\u00e1cn\u011bj\u0161\u00ed. V\u011bt\u0161ina se vyr\u00e1b\u00ed pr\u016fmyslov\u011b.<\/p>\n\n\n\n

Pain au chocolat nebo-li \u010dokol\u00e1dov\u00e1 rolka<\/h2>\n\n\n\n

O apelaci pain au chocolat se st\u00e1le diskutuje, zejm\u00e9na na jihoz\u00e1pad\u011b, kde se tomuto pe\u010divu st\u00e1le \u0159\u00edk\u00e1 pain au chocolat. N\u011bkter\u00e9 legendy tvrd\u00ed, \u017ee pain au chocolat se naz\u00fdv\u00e1 chocolatine, zat\u00edmco jin\u00e9 udr\u017euj\u00ed p\u016fvod n\u00e1zvu pain au chocolat.
Pain au chocolat nebo chocolatine je pe\u010divo vyroben\u00e9 z kynut\u00e9ho listov\u00e9ho t\u011bsta – podobn\u011b jako croissant – srolovan\u00e9 na jedn\u00e9 nebo v\u00edce \u010dokol\u00e1dov\u00fdch ty\u010dinnek. <\/p>\n\n\n\n

\"Francouzsk\u00e9

Francouzsk\u00e9 pe\u010divo: \u010cokol\u00e1dov\u00e1 rolka – Pain au chocolat<\/figcaption><\/figure>\n\n\n\n

Pokud jde o p\u016fvod, je hodn\u011b diskutov\u00e1n. N\u011bkter\u00e9 teorie ji spojuj\u00ed s 15. stolet\u00edm, kdy Angli\u010dan\u00e9 obsadili oblast Akvit\u00e1nie. Ten by dal n\u00e1zev chocolatine (\u201echocolate in\u201c) n\u00e1zvu pain au chocolat (\u201echocolate in bread\u201c). Ale kniha August Zang and the French Croissant: How Viennoiserie Came to France od kulin\u00e1\u0159sk\u00e9ho historika Jima Chevaliera p\u0159ipom\u00edn\u00e1, \u017ee p\u0159\u00edchod \u010dokol\u00e1dy do Francie poch\u00e1z\u00ed z roku 1492, co\u017e je v rozporu s touto hypot\u00e9zou. Jin\u00e9 teorie uv\u00e1d\u011bj\u00ed p\u016fvod \u010dokol\u00e1dov\u00e9 rolky ve Francii v 19. stolet\u00ed. Byl by to rakousk\u00fd peka\u0159 August Zang, kdo by dovezl pe\u010divo do francouzsk\u00e9ho hlavn\u00edho m\u011bsta.<\/p>\n\n\n\n

Francouzsk\u00e9 pek\u00e1rensk\u00e9 produkty<\/h2>\n\n\n\n
  • Pain viennois: v\u00edde\u0148sk\u00fd pe\u010divo je chl\u00e9b s m\u011bkkou krustou, s v\u00fdrazn\u00fdmi \u0159ezy, chl\u00e9b i pe\u010divo, je mo\u017en\u00e9 posypat \u010dokol\u00e1dov\u00e9 lup\u00ednky.<\/li>
  • Brioche a ml\u00e9\u010dn\u00e1 brio\u0161ka maj\u00ed t\u011bsto bohat\u0161\u00ed na smetanu, cukr, vejce a ml\u00e9ko s p\u0159\u00eddavkem mal\u00e9ho mno\u017estv\u00ed sladu.<\/li>
  • Pain au chocolat se vyr\u00e1b\u00ed z kynut\u00e9ho listov\u00e9ho t\u011bsta, nakr\u00e1jen\u00e9ho na obd\u00e9ln\u00edk a p\u0159elit\u00e9 dv\u011bma \u010dokol\u00e1dov\u00fdmi ty\u010dinkami.<\/li>
  • Pain aux raisins nebo-li Hroznov\u00fd chl\u00e9b nebo \u0161nek je v listov\u00e9m t\u011bst\u011b, srolovan\u00fd do spir\u00e1ly napln\u011bn\u00e9 cukr\u00e1\u0159sk\u00fdm kr\u00e9mem, sm\u00edchan\u00fd s rozinkami.<\/li>
  • La patte d\u00b4ours nebo-li medv\u011bd\u00ed tlapa tak\u00e9 v listov\u00e9m t\u011bst\u011b a mandlov\u00e9 past\u011b.<\/li>
  • Croissant je listov\u00e9 t\u011bsto s dro\u017ed\u00edm a velk\u00fdm mno\u017estv\u00edm m\u00e1sla.<\/li>
  • Chausson au pomme, nebo-li jable\u010dn\u00e1 ba\u010dkora je z pe\u010divo z polokruhov\u00e9ho listov\u00e9ho t\u011bsta napln\u011bn\u00e9ho jablky.<\/li>
  • Chausson italien, italsk\u00e1 ba\u010dkora je z listov\u00e9ho t\u011bsta p\u0159elit\u00fd sm\u011bs\u00ed chouxov\u00e9ho t\u011bsta, rozinek a cukr\u00e1\u0159sk\u00e9ho kr\u00e9mu.<\/li>
  • Chouquettes, odpalovan\u00e9 t\u011bsto (voda nebo ml\u00e9ko, m\u00e1slo, p\u0161eni\u010dn\u00e1 mouka, vejce) zdoben\u00e9 perlov\u00fdm cukrem.<\/li>
  • Corniotte (z\u00e1klad z k\u0159ehk\u00e9ho t\u011bsta pokryt\u00fd chouxov\u00fdm t\u011bstem a cukr\u00e1\u0159sk\u00fdm kr\u00e9mem).<\/li><\/ul>\n\n\n\n
    \"Francouzsk\u00e9
    Francouzsk\u00e9 pe\u010divo: brio\u0161ky<\/figcaption><\/figure>\n\n\n\n

    Brio\u0161ky a jin\u00e9 francouzsk\u00e9 pe\u010divo<\/h2>\n\n\n\n
    • Cramique je brio\u0161kov\u00fd chl\u00e9b pln\u011bn\u00fd rozinkami.<\/li>
    • Chinois je brio\u0161ka zdoben\u00e1 cukr\u00e1\u0159sk\u00fdm kr\u00e9mem, m\u00e1 podobu souvisl\u00fdch spir\u00e1l.<\/li>
    • Bostock anglick\u00e9ho p\u016fvodu je brio\u0161ka namo\u010den\u00e1 v sirupu (citron, mandle, pomeran\u010dov\u00fd kv\u011bt) s vrstvou kr\u00e9mu (mandle) zdobenou l\u00edskov\u00fdmi o\u0159echy nebo mandlemi.<\/li>
    • Oranais al\u017e\u00edrsk\u00e9ho p\u016fvodu je brio\u0161ka nebo listov\u00e9 t\u011bsto pln\u011bn\u00e9 cukr\u00e1\u0159sk\u00fdm kr\u00e9mem, dv\u011bma meru\u0148kov\u00fdmi p\u0159\u00edu\u0161nicemi a mal\u00fdmi kousky cukru: meru\u0148kov\u00e1 luneta.<\/li>
    • \u0160v\u00fdcarsk\u00fd nebo \u0161v\u00fdcarsk\u00fd chl\u00e9b vyroben\u00fd z obd\u00e9ln\u00edku t\u011bsta brio\u0161ky, vanilkov\u00e9ho kr\u00e9mu a \u010dokol\u00e1dov\u00fdch lup\u00ednk\u016f.<\/li>
    • Sacristan je kroucen\u00e1 ty\u010dinka z listov\u00e9ho t\u011bsta pokryt\u00e1 cukrem a o\u0159echy.<\/li>
    • Le Palmier, ve tvaru srdce a v listov\u00e9m t\u011bst\u011b pokryt\u00e9 karamelizovan\u00fdm cukrem b\u011bhem va\u0159en\u00ed.<\/li>
    • Berliner nebo Berl\u00ednsk\u00e1 koule, vyroben\u00fd z kynut\u00e9ho t\u011bsta sma\u017een\u00e9ho na oleji, p\u0159elit\u00fd marmel\u00e1dou, marmel\u00e1dou, cukr\u00e1\u0159sk\u00fdm kr\u00e9mem a posypan\u00fd mou\u010dkov\u00fdm cukrem.<\/li><\/ul>\n\n\n\n

      Tolik k mal\u00e9mu p\u0159\u00edb\u011bhu croissantu, pain au chocolat a francouzsk\u00e9ho pe\u010diva.<\/p>\n\n\n\n

      Bon app\u00e9tit!<\/p>\n","protected":false},"excerpt":{"rendered":"

      Ve Francii se sladk\u00e9 pe\u010divo pod\u00e1v\u00e1 jako sn\u00eddan\u011b nebo jako ob\u010derstven\u00ed. Vyr\u00e1b\u011bj\u00ed je peka\u0159i, kte\u0159\u00ed absolvovali peka\u0159sk\u00fd v\u00fdcvik, a nach\u00e1zej\u00ed se na p\u016fli cesty mezi tradi\u010dn\u00ed pek\u00e1rnou a pe\u010divem. Technika…<\/p>\n","protected":false},"author":1,"featured_media":827,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[27],"class_list":["post-822","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zajimavosti-o-francii","tag-francouzske-pecivo-a-pekarstvi"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/822","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=822"}],"version-history":[{"count":5,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/822\/revisions"}],"predecessor-version":[{"id":968,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/822\/revisions\/968"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media\/827"}],"wp:attachment":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media?parent=822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/categories?post=822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/tags?post=822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}