Z\u00e1kazn\u00edky jeho dezerty uhranuly. Dodnes se na n\u011b stoj\u00ed fronty p\u0159ed n\u011bkter\u00fdm z\u00a0jeho cukr\u00e1\u0159sk\u00fdch butik\u016f nejen v\u00a0Pa\u0159\u00ed\u017ei, ale i\u00a0v Monaku, Saint-Tropez, Lond\u00fdn\u011b nebo Singapuru. Cena jednoho dezertu za\u010d\u00edn\u00e1 na \u010d\u00e1stce 18\u00a0eur a\u00a0z\u00e1kazn\u00edci si nej\u010dast\u011bji kupuj\u00ed cel\u00e9 sety z\u00e1kusk\u016f v\u00a0luxusn\u00edch krabi\u010dk\u00e1ch. A\u00a0podobn\u011b jako ti, kdo si po\u0159\u00eddili v\u00fdrazn\u011b jednodu\u0161\u0161\u00ed verzi za 120\u00a0K\u010d v\u00a0supermarketu, je\u0161t\u011b na ulici to\u010d\u00ed videa, jak se zakusuj\u00ed do n\u00e1dhern\u011b leskl\u00e9, dokonale tvarovan\u00e9 a\u00a0perfektn\u011b k\u0159upav\u00e9 krusty dezertu.<\/p>\n
Groletovo cukr\u00e1\u0159sk\u00e9 um\u011bn\u00ed na instagramu sleduje 14\u00a0milion\u016f fanou\u0161k\u016f a\u00a0on je pravideln\u011b z\u00e1sobuje perfektn\u011b nato\u010den\u00fdmi z\u00e1b\u011bry, jak p\u0159ipravuje sv\u00e9 dokonal\u00e9 dezerty z\u00a0nekone\u010dn\u00fdch hromad ovoce, ob\u0159\u00edch svazk\u016f vanilky<\/a>, hektolitr\u016f smetany a\u00a0tun nejlep\u0161\u00ed \u010dokol\u00e1dy. Rozhodn\u011b to nevypad\u00e1 jako n\u011bco, co by mohl dok\u00e1zat ka\u017ed\u00fd. A\u00a0p\u0159esto se u\u017e n\u011bjak\u00fd \u010das \u0161\u00ed\u0159\u00ed internetem n\u00e1vody na to, jak takov\u00fd dezert p\u0159ipravit doma. Tak\u017ee na n\u011bj ani nemus\u00edte \u010d\u00edhat v\u00a0supermarketu.<\/p>\n Z\u00e1kladem t\u011bchto dezert\u016f jsou toti\u017e silikonov\u00e9 formy. Pr\u00e1v\u011b d\u00edky nim odstartoval C\u00e9dric Grolet svou hv\u011bzdnou kari\u00e9ru. A\u00a0d\u00edky jejich pr\u016fmyslov\u00e9 v\u00fdrob\u011b a\u00a0dnes u\u017e snadn\u00e9 dostupnosti si na \u0161pi\u010dkov\u00e9ho cukr\u00e1\u0159e m\u016f\u017ee zahr\u00e1t ka\u017ed\u00fd, kdo si na to troufne. Origin\u00e1lu se v\u00a0dom\u00e1c\u00edch podm\u00ednk\u00e1ch p\u0159ibl\u00ed\u017e\u00edme jen vzd\u00e1len\u011b, ale p\u0159ibl\u00ed\u017e\u00edme. Na origin\u00e1l je t\u0159eba p\u0159edem p\u0159ipravit \u0159adu komponent\u016f, jako je mousse, cr\u00e9mex, compot\u00e9, gel, k\u0159upav\u00e1 vrstva a\u00a0n\u011bkdy pi\u0161kot. Do chuti v\u0161ech \u010d\u00e1st\u00ed dezertu by se samoz\u0159ejm\u011b m\u011bla propsat \u00fast\u0159edn\u00ed chu\u0165, tedy t\u0159eba malina, mango \u010di pist\u00e1cie.<\/p>\n Kdy\u017e jsou hotov\u00e9 komponenty, je t\u0159eba zmrazit v\u0161e, co se bude do dezertu vkl\u00e1dat. Pak se do silikonov\u00e9 formy nast\u0159\u00edk\u00e1 mousse, do n\u011bj se vtla\u010d\u00ed jednotliv\u00e9 vklady, p\u0159id\u00e1 se pi\u0161kot nebo k\u0159upav\u00e1 vrstva a\u00a0cel\u00fd dezert se hluboce zmraz\u00ed. Pot\u00e9 se vym\u00e1\u010dkne z\u00a0formy, namo\u010d\u00ed do obarven\u00e9 b\u00edl\u00e9 \u010dokol\u00e1dy \u010di zrcadlov\u00e9 glazury a\u00a0je\u0161t\u011b dolad\u00ed airbrushem.<\/p>\n Jednoduch\u00fd proces pro dom\u00e1c\u00ed v\u00fdrobu<\/p>\n Nezn\u00ed to jako n\u011bco, co chcete d\u011blat ka\u017ed\u00fd den. A\u00a0chce to \u0159adu dovednost\u00ed. Nicm\u00e9n\u011b se d\u00e1 cel\u00fd proces v\u00fdrazn\u011b zjednodu\u0161it. Pro dom\u00e1c\u00ed p\u0159\u00edpravu si v\u011bt\u0161inou vysta\u010d\u00edte s\u00a0na\u0161lehan\u00fdm kr\u00e9mem, zmra\u017een\u00fdm ovocn\u00fdm vkladem a\u00a0obarvenou \u010dokol\u00e1dovou polevou. To se ov\u0161em dost\u00e1v\u00e1me skokem na opa\u010dn\u00fd p\u00f3l p\u0159\u00edb\u011bhu. Je\u0161t\u011b p\u0159ed C\u00e9drikem Groletem tu byla \u0159ada dal\u0161\u00edch cukr\u00e1\u0159\u016f, kte\u0159\u00ed jeho techniku za\u010dali pou\u017e\u00edvat. Ostatn\u011b on s\u00e1m vlastn\u011b nevymyslel nic \u00fapln\u011b nov\u00e9ho, jen geni\u00e1ln\u011b p\u0159i\u0161el s\u00a0t\u00edm, jak zn\u00e1m\u00e9 komponenty poskl\u00e1dat tak, aby n\u011bco nov\u00e9ho vzniklo.<\/p>\n Od n\u011bj se pak u\u010dili dal\u0161\u00ed francouz\u0161t\u00ed cukr\u00e1\u0159i a\u00a0pak i\u00a0ti z\u00a0r\u016fzn\u00fdch kout\u016f sv\u011bta. \u0160pi\u010dkov\u00e1 cukra\u0159ina se tak p\u0159enesla do b\u011b\u017en\u00fdch cukr\u00e1ren a\u00a0te\u010f u\u017e i\u00a0do pr\u016fmyslov\u00e9 v\u00fdroby\u00a0\u2013 a\u00a0nakonec i\u00a0do dom\u00e1cnost\u00ed. U\u00a0n\u00e1s jako prvn\u00ed tyto dezerty p\u0159edstavila Iveta Fabe\u0161ov\u00e1, popul\u00e1rn\u00ed citron byl v\u00a0nab\u00eddce jej\u00edch cukr\u00e1ren roky a\u017e do leto\u0161n\u00edho jara, kdy zm\u011bnila menu<\/a>. Podobn\u00e9 hyperrealistick\u00e9 dezerty u\u00a0n\u00e1s dnes najdete v\u00a0\u0159ad\u011b dal\u0161\u00edch podnik\u016f, \u0161ikovn\u00fd a\u00a0nad\u0161en\u00fd cukr\u00e1\u0159 si s\u00a0nimi porad\u00ed leckdy na velmi hezk\u00e9 \u00farovni.<\/p>\n Gastrotrendy Dariny K\u0159iv\u00e1nkov\u00e9<\/p>\n Chcete v\u011bd\u011bt o\u00a0v\u0161em, co se pr\u00e1v\u011b d\u011bje kolem j\u00eddla? Co stoj\u00ed za ochutn\u00e1n\u00ed, do jak\u00e9ho podniku zaj\u00edt, \u010deho si v\u0161imnout, co si uva\u0159it? Sledujte na Pro\u017eeny.cz<\/a> rubriku Gastrotrendy Dariny K\u0159iv\u00e1nkov\u00e9<\/a>. Zn\u00e1m\u00e1 novin\u00e1\u0159ka byla \u0161\u00e9fredaktorkou n\u011bkolika food magaz\u00edn\u016f, psala sloupky o\u00a0j\u00eddle pro presti\u017en\u00ed t\u00fdden\u00edk a\u00a0t\u0159i roky provozovala bistro Topinka v\u00a0\u010cesk\u00e9m Krumlov\u011b. <\/p>\n","protected":false},"excerpt":{"rendered":"Zdaleka ne v\u0161ichni ale v\u011bd\u00ed, \u017ee tyto \u201edezerty jako ovoce\u201c maj\u00ed p\u016fvod ve \u0161pi\u010dkov\u00e9 cukra\u0159in\u011b. Je to podobn\u00e9…\n","protected":false},"author":2,"featured_media":155720,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[14],"tags":[8546,25138,79,1521,1595,9078,23555,80],"class_list":["post-155719","post","type-post","status-publish","format-standard","has-post-thumbnail","category-zabava","tag-cukrari","tag-dezerty","tag-entertainment","tag-gastronomie","tag-gastrotrendy-dariny-krivankove","tag-iveta-fabesova","tag-ovoce","tag-zabava"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@cz\/116967585210357364","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/155719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/comments?post=155719"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/155719\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media\/155720"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media?parent=155719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/categories?post=155719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/tags?post=155719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"https:\/\/www.europesays.com\/cz\/wp-content\/uploads\/2026\/07\/gastrotrendy-dezerty-ovoce.jpeg\")
Foto: Instagram cedricgrolet a lemeuriceparisKouzlo silikonov\u00e9 formy<\/p>\n