{"id":79075,"date":"2018-02-14T13:16:39","date_gmt":"2018-02-14T12:16:39","guid":{"rendered":"https:\/\/www.ceskesvycarsko.cz\/regionalni_produkt\/zakusky-od-dlaska\/"},"modified":"2025-05-22T22:53:34","modified_gmt":"2025-05-22T20:53:34","slug":"zakusky-od-dlaska","status":"publish","type":"regionalni","link":"https:\/\/www.ceskesvycarsko.cz\/en\/regional\/zakusky-od-dlaska\/","title":{"rendered":"Z\u00e1kusky od Dlaska"},"content":{"rendered":"

Pan Franti\u0161ek Dlask, majitel cukr\u00e1rny Caf\u00e9 Dlask ve Varnsdorfu, z\u00edskal certifik\u00e1t pro skupinu cukr\u00e1\u0159sk\u00fdch v\u00fdrobk\u016f:<\/span><\/span><\/p>\n

BOR\u016eVKOV\u00dd \u0158EZ<\/span><\/span><\/b><\/p>\n

Jemn\u00fd pi\u0161kot pokryt\u00fd jogurtovo smetanov\u00fdm kr\u00e9mem je korunov\u00e1n temn\u011b fialov\u00fdm ovocem, kter\u00e9 stoj\u00ed za jeho \u010d\u00edm d\u00e1l v\u011bt\u0161\u00ed oblibou. Tenhle hit cukr\u00e1rny Dlask je toti\u017e p\u0159ipravov\u00e1n v\u00fdhradn\u011b z vybran\u00fdch plod\u016f bor\u016fvek sb\u00edran\u00fdch ru\u010dn\u011b v okoln\u00edch les\u00edch \u2013 a lesy kolem Varnsdorfu jsou skv\u011bl\u00fdmi bor\u016fvkami opravdu proslul\u00e9. <\/span><\/span><\/p>\n

DORT TETY ALENKY<\/span><\/span><\/b><\/p>\n

And\u011blsky dobr\u00fd dort je, dalo by se \u0159\u00edci, superregion\u00e1ln\u00ed. Jednak je p\u0159ipraven z m\u00edstn\u00edch ingredienc\u00ed a potom, jde o star\u00fd rodinn\u00fd recept. Dort je ze sn\u011bhov\u00e9ho pe\u010diva a \u0161leha\u010dky a jeho tajemstv\u00ed je v dob\u011b, po kterou se nech\u00e1v\u00e1 ule\u017eet. V\u00fdsledkem je jedine\u010dn\u00e1, lehce karamelov\u00e1, b\u00e1je\u010dn\u00e1 chu\u0165. Cukr\u00e1\u0159 Franti\u0161ek Dlask z\u00edskal recept od sv\u00e9 tety Alenky, ta ho zase zd\u011bdila po sv\u00e9 mamince\u2026 a historie dortu dost mo\u017en\u00e1 sah\u00e1 je\u0161t\u011b daleko hloub\u011bji do historie. <\/span><\/span><\/p>\n

V\u011aTRN\u00cdK<\/span><\/span><\/b><\/p>\n

\u00dapln\u011b nov\u00fdm \u010dlenem rodiny certifikovan\u00fdch region\u00e1ln\u00edch produkt\u016f rodinn\u00e9 cukr\u00e1rny Dlask je v\u011btrn\u00edk. Ti, kte\u0159\u00ed do cukr\u00e1rny Dlask u\u017e n\u011bjak\u00fd ten \u010das chod\u00ed, dob\u0159e v\u011bd\u00ed, \u017ee jde o sv\u00e9ho druhu klenot ve \u0161perkovnici zdej\u0161\u00edch dezert\u016f. Dlask\u016fv v\u011btrn\u00edk je dlouholet\u00fdm hitem a nen\u00ed m\u00e1lo t\u011bch, kte\u0159\u00ed tvrd\u00ed, \u017ee lep\u0161\u00ed se ned\u00e1 koupit nikde v zemi. \u010c\u00edm to je? Franti\u0161ek Dlask je toti\u017e cukr\u00e1\u0159sk\u00fd badatel, kter\u00fd je schopen donekone\u010dna p\u00e1trat po t\u00e9 spr\u00e1vn\u00e9 technologii a rad\u011bji prod\u011bl\u00e1, ne\u017e by p\u0159edlo\u017eil z\u00e1kazn\u00edk\u016fm n\u011bco, co jemu samotn\u00e9mu nechutn\u00e1, s \u010d\u00edm nen\u00ed absolutn\u011b spokojen\u00fd. A tak i v\u011btrn\u00edk tu vznik\u00e1 podle jeho vlastn\u00ed receptury. Odpalovan\u00e9 t\u011bsto vych\u00e1z\u00ed z jednoho star\u00e9ho francouzsk\u00e9ho receptu a je zad\u011bl\u00e1van\u00e9 ml\u00e9kem a m\u00e1slem. <\/a>Upe\u010den\u00fd korpus je pak pln\u011bn jednak \u017eloutkovou \u0161leha\u010dkou s cr\u00e8me p\u00e2tissi\u00e8re, tedy vanilkov\u00fdm pudinkem s rumem a \u0161leha\u010dkou a na vrch karamelovou \u0161leha\u010dkou. Ne\u017e je pak na na\u0161lehanou kupu p\u0159ilo\u017een horn\u00ed d\u00edl, je cel\u00e1 \u010depice pota\u017eena karamelov\u00fdm fond\u00e1nem. Na ni\u010dem se ne\u0161et\u0159\u00ed, tak\u017ee chu\u0165 je jednozna\u010dn\u00e1 a \u201ep\u0159esn\u011b ta spr\u00e1vn\u00e1\u201c. <\/span><\/span><\/p>\n

Caf\u00e9 Dlask<\/a> – O\u00c1ZA U RYBN\u00cd\u010cKU<\/span><\/span><\/b><\/p>\n

V sam\u00e9m st\u0159edu Varnsdorfu v klidu m\u016f\u017eete posed\u011bt na letn\u00ed terase s uklid\u0148uj\u00edc\u00edm pohledem na idylick\u00e9 rybn\u00ed\u010dek, anebo se usadit uvnit\u0159 cukr\u00e1rny, kter\u00e1 v\u00e1m nab\u00eddne vynikaj\u00edc\u00ed zmrzliny vlastn\u00ed v\u00fdroby z poctiv\u00fdch surovin. Vybrat si m\u016f\u017eete z \u0161irok\u00e9 nab\u00eddky \u010desk\u00e9 cukr\u00e1\u0159sk\u00e9 klasiky nebo si dop\u0159\u00e1t sladk\u00e9 speciality z cel\u00e9ho sv\u011bta \u2013 od kanadsk\u00e9ho carrot cake<\/b>, p\u0159es irsk\u00fd stout cake<\/b> z \u010dern\u00e9ho piva po americk\u00fd pekanov\u00fd pie<\/b>, nebo sametov\u00e9 italsk\u00e9 tiramisu<\/b>, \u010di dokonce v \u010cesku v podstat\u011b nezn\u00e1m\u00e9 argentinsk\u00e9 alfajores s dulce de leche.<\/b><\/span><\/span><\/p>\n

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