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Ako vam se ovih dana budu jeli jako kremasti kolači poput krempita, ali poželite da su malo drugačiji od klasike, po mogućnošću s nekim malim osvježavajućim dodatkom, ovo je upravo ono što tražite. 

Sjećate li se senzacije koju je prošle godine izazvao naš gastrobloger Darko Debić svojim receptom za krempite? Mi se sjećamo, a još uvijek čuvamo i recept.

Njegove se krempite od klasičnih razlikuju po jednom detalju, a to je sloj voćnog nadjeva. Darko nam je u izvornoj objavi savjetovao da koristimo zaleđene višnje ili bobičasto voće, no kako smo sad već u sezoni svježeg šumskog voća, predlažemo vam da se odlučite za jagode ili borovnice, ako želite malo slađi sloj voća ili pak za maline ili ribizle, ako volite kiselkaste okuse.

Još je jedan razlog zašto baš volimo Darkove krempite: zahvaljujući dodtaku slatkog vrhnja, koje treba uliti malo po malo, uz stalno miksanje, njegova krema za krempite vrlo je pjenasta i lagana, baš se topi u ustima.

Inače, o Darku smo vam već pisali, jer ima jako dobar Instagram profil, Samo jedan griz te istoimeni blog, a što nam je sve otkrio o sebi, kuhanju i svojim receptima koji postižu miljunske preglede, podsjetite se na ovom linku.

Darkove krempite

Sastojci:

500 g lisnatog tijesta 
400 g bobičastog voća
300 šećera
210 g gustina
100 g maslaca
40 g vanilin šećera 
1500 ml mlijeka
100 ml vode
5 ml slatkog vrhnja
6 žumanjaka
šećer u prahu za posipanje

Priprema:

Razvaljajte obje polovice lisnatog tijesta na dimenzije 40 puta 28 centimetara, izbockajte ih i ispecite na 220 °C dok ne dobiju lijepu zlatnožutu boju.

Za kremu od vanilije u žumanjke dodajte 200 grama šećera i miksajte jednu minutu, dodajte otprilike 200 mililitara mlijeka, gustin i vanilin šećer pa miksajte još minutu. Zakuhajte ostatak mlijeka pa ga maknite s vatre i dodajte mu smjesu sa žumanjcima. Dobro izmiješajte, vratite na vatru i kuhajte uz miješanje dok se ne zgusne.

Prebacite kuhanu kremu u zdjelu za miksanje, pokrijte je prozirnom folijom i ohladite na sobnoj temperaturi.

Za voćni sloj u lončić stavite voće, 100 grama šećera i 50 mililitara vode. Ostatak vode pomiješajte s gustinom. Kada voće zakuha, dodajte smjesu gustina i vode, miješajte i kuhajte dvije minute. Maknite s vatre i ohladite na sobnoj temperaturi.

U ohlađenu kremu dodajte maslac sobne temperature i miksajte par minuta. Postepeno dodajte slatko vrhnje i dalje miksajte, dodajući novi dio vrhnja tek kad se prethodni dobro umiješa.

Na jednu pečenu koru stavite pola kreme od vanilije, zatim rasporedite voćni sloj pa stavite ostatak kreme i poklopite drugom korom. Pospite šećerom u prahu.

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Ako vam se ovih dana budu jeli jako kremasti kolači poput krempita, ali poželite da su malo drugačiji od klasike, po mogućnošću s nekim malim osvježavajućim dodatkom, ovo je upravo ono što tražite. 

Sjećate li se senzacije koju je prošle godine izazvao naš gastrobloger Darko Debić svojim receptom za krempite? Mi se sjećamo, a još uvijek čuvamo i recept.

Njegove se krempite od klasičnih razlikuju po jednom detalju, a to je sloj voćnog nadjeva. Darko nam je u izvornoj objavi savjetovao da koristimo zaleđene višnje ili bobičasto voće, no kako smo sad već u sezoni svježeg šumskog voća, predlažemo vam da se odlučite za jagode ili borovnice, ako želite malo slađi sloj voća ili pak za maline ili ribizle, ako volite kiselkaste okuse.

Još je jedan razlog zašto baš volimo Darkove krempite: zahvaljujući dodtaku slatkog vrhnja, koje treba uliti malo po malo, uz stalno miksanje, njegova krema za krempite vrlo je pjenasta i lagana, baš se topi u ustima.

Inače, o Darku smo vam već pisali, jer ima jako dobar Instagram profil, Samo jedan griz te istoimeni blog, a što nam je sve otkrio o sebi, kuhanju i svojim receptima koji postižu miljunske preglede, podsjetite se na ovom linku.

Darkove krempite

Sastojci:

500 g lisnatog tijesta 
400 g bobičastog voća
300 šećera
210 g gustina
100 g maslaca
40 g vanilin šećera 
1500 ml mlijeka
100 ml vode
5 ml slatkog vrhnja
6 žumanjaka
šećer u prahu za posipanje

Priprema:

Razvaljajte obje polovice lisnatog tijesta na dimenzije 40 puta 28 centimetara, izbockajte ih i ispecite na 220 °C dok ne dobiju lijepu zlatnožutu boju.

Za kremu od vanilije u žumanjke dodajte 200 grama šećera i miksajte jednu minutu, dodajte otprilike 200 mililitara mlijeka, gustin i vanilin šećer pa miksajte još minutu. Zakuhajte ostatak mlijeka pa ga maknite s vatre i dodajte mu smjesu sa žumanjcima. Dobro izmiješajte, vratite na vatru i kuhajte uz miješanje dok se ne zgusne.

Prebacite kuhanu kremu u zdjelu za miksanje, pokrijte je prozirnom folijom i ohladite na sobnoj temperaturi.

Za voćni sloj u lončić stavite voće, 100 grama šećera i 50 mililitara vode. Ostatak vode pomiješajte s gustinom. Kada voće zakuha, dodajte smjesu gustina i vode, miješajte i kuhajte dvije minute. Maknite s vatre i ohladite na sobnoj temperaturi.

U ohlađenu kremu dodajte maslac sobne temperature i miksajte par minuta. Postepeno dodajte slatko vrhnje i dalje miksajte, dodajući novi dio vrhnja tek kad se prethodni dobro umiješa.

Na jednu pečenu koru stavite pola kreme od vanilije, zatim rasporedite voćni sloj pa stavite ostatak kreme i poklopite drugom korom. Pospite šećerom u prahu.

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Slatkoisprobajte!

Krempite su po ovom receptu osobito dobre: ovaj dodatak kremu čini božanstveno laganom, a mali detalj podiže cijeli kolač

Piše T. S. M.
12. travnja 2024. - 07:05

Ako vam se ovih dana budu jeli jako kremasti kolači poput krempita, ali poželite da su malo drugačiji od klasike, po mogućnošću s nekim malim osvježavajućim dodatkom, ovo je upravo ono što tražite. 

Sjećate li se senzacije koju je prošle godine izazvao naš gastrobloger Darko Debić svojim receptom za krempite? Mi se sjećamo, a još uvijek čuvamo i recept.

Njegove se krempite od klasičnih razlikuju po jednom detalju, a to je sloj voćnog nadjeva. Darko nam je u izvornoj objavi savjetovao da koristimo zaleđene višnje ili bobičasto voće, no kako smo sad već u sezoni svježeg šumskog voća, predlažemo vam da se odlučite za jagode ili borovnice, ako želite malo slađi sloj voća ili pak za maline ili ribizle, ako volite kiselkaste okuse.

Još je jedan razlog zašto baš volimo Darkove krempite: zahvaljujući dodtaku slatkog vrhnja, koje treba uliti malo po malo, uz stalno miksanje, njegova krema za krempite vrlo je pjenasta i lagana, baš se topi u ustima.

Inače, o Darku smo vam već pisali, jer ima jako dobar Instagram profil, Samo jedan griz te istoimeni blog, a što nam je sve otkrio o sebi, kuhanju i svojim receptima koji postižu miljunske preglede, podsjetite se na ovom linku.

Darkove krempite

Sastojci:

500 g lisnatog tijesta 
400 g bobičastog voća
300 šećera
210 g gustina
100 g maslaca
40 g vanilin šećera 
1500 ml mlijeka
100 ml vode
5 ml slatkog vrhnja
6 žumanjaka
šećer u prahu za posipanje

Priprema:

Razvaljajte obje polovice lisnatog tijesta na dimenzije 40 puta 28 centimetara, izbockajte ih i ispecite na 220 °C dok ne dobiju lijepu zlatnožutu boju.

Za kremu od vanilije u žumanjke dodajte 200 grama šećera i miksajte jednu minutu, dodajte otprilike 200 mililitara mlijeka, gustin i vanilin šećer pa miksajte još minutu. Zakuhajte ostatak mlijeka pa ga maknite s vatre i dodajte mu smjesu sa žumanjcima. Dobro izmiješajte, vratite na vatru i kuhajte uz miješanje dok se ne zgusne.

Prebacite kuhanu kremu u zdjelu za miksanje, pokrijte je prozirnom folijom i ohladite na sobnoj temperaturi.

Za voćni sloj u lončić stavite voće, 100 grama šećera i 50 mililitara vode. Ostatak vode pomiješajte s gustinom. Kada voće zakuha, dodajte smjesu gustina i vode, miješajte i kuhajte dvije minute. Maknite s vatre i ohladite na sobnoj temperaturi.

U ohlađenu kremu dodajte maslac sobne temperature i miksajte par minuta. Postepeno dodajte slatko vrhnje i dalje miksajte, dodajući novi dio vrhnja tek kad se prethodni dobro umiješa.

Na jednu pečenu koru stavite pola kreme od vanilije, zatim rasporedite voćni sloj pa stavite ostatak kreme i poklopite drugom korom. Pospite šećerom u prahu.

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11. svibanj 2024 07:00