{"id":68897,"date":"2026-11-07T17:50:44","date_gmt":"2026-11-07T17:50:44","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/11\/07\/surio-profiteroliai-su-cesnaku-ir-zolelemis-kaip-iskepti-traskius-gougeres-namuose\/"},"modified":"2026-11-07T17:50:44","modified_gmt":"2026-11-07T17:50:44","slug":"surio-profiteroliai-su-cesnaku-ir-zolelemis-kaip-iskepti-traskius-gougeres-namuose","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/11\/07\/surio-profiteroliai-su-cesnaku-ir-zolelemis-kaip-iskepti-traskius-gougeres-namuose\/","title":{"rendered":"S\u016brio profiteroliai su \u010desnaku ir \u017eolel\u0117mis: kaip i\u0161kepti tra\u0161kius \u201egoug\u00e8res\u201c namuose"},"content":{"rendered":"

Pranc\u016bzi\u0161ki s\u016brio profiteroliai \u201egoug\u00e8res\u201c \u2013 tai nedideli u\u017ekand\u017eiai i\u0161 plikytos te\u0161los, kurie i\u0161or\u0117je tampa tra\u0161k\u016bs, o viduje i\u0161lieka mink\u0161ti ir tu\u0161\u010diaviduriai. \u0160\u012f kart\u0105 klasikin\u0117 versija papildoma ne tarkuotu s\u016briu, o kreminiu s\u016briu su \u010desnaku ir \u017eolel\u0117mis.<\/p>\n

Kaip ra\u0161o \u201eReal Simple\u201c, toki\u0173 k\u0105sneli\u0173 gaminimo principas toks pats kaip sald\u017ei\u0173 profiteroli\u0173 ar ekler\u0173, tik te\u0161la praturtinama s\u016briu. D\u0117l to kepiniai \u012fgauna ry\u0161kesn\u012f skon\u012f ir tinka tiek prie vai\u0161i\u0173 stalo, tiek greitam u\u017ekand\u017eiui.<\/p>\n

I\u0161kepti \u201egoug\u00e8res\u201c verta d\u0117l tekst\u016bros: gerai i\u0161kil\u0119 jie turi lengvas, por\u0117tas vidines sieneles, primenan\u010dias krem\u0105, o pluta i\u0161lieka dailiai apskrudusi. Juos galima valgyti dar \u0161iltus arba atv\u0117susius iki kambario temperat\u016bros.<\/p>\n

Patogu ir tai, kad \u0161ie s\u016brio profiteroliai skan\u016bs patys vieni, ta\u010diau prireikus juos galima derinti su \u012fvairiais priedais. \u017demiau \u2013 ingredientai ir ai\u0161k\u016bs \u017eingsniai, kaip tokius kepinius pasigaminti namuose.<\/p>\n

Ko reik\u0117s te\u0161lai<\/h2>\n

Jums prireiks pus\u0117s stiklin\u0117s pilno riebumo pieno, 115 g nes\u016bdyto sviesto ir 1 arbatinio \u0161auk\u0161telio rupesn\u0117s druskos. Taip pat reik\u0117s 1 stiklin\u0117s kvietini\u0173 milt\u0173 (120 g) ir 5 dideli\u0173 kiau\u0161ini\u0173.<\/p>\n

S\u016brio skoniui naudojama 150 g \u010desnaku ir \u017eolel\u0117mis pagardinto kreminio s\u016brio bei 2 \u0161auk\u0161tai tarkuoto \u201eParmesan\u201c.<\/p>\n

Kaip paruo\u0161ti ir i\u0161kepti \u201egoug\u00e8res\u201c<\/h2>\n

\u012ekaitinkite orkait\u0119 iki 190 \u00b0C, o groteles nustatykite vir\u0161utiniame ir apatiniame tre\u010ddalyje. Dvi dideles skardas i\u0161klokite kepimo popieriumi.<\/p>\n

Ant kiekvieno popieriaus lapo su apvaliu trafaretu ar forma ir \u017eymekliu nusibr\u0117\u017ekite 20 apskritim\u0173, ma\u017edaug 3\u20134 cm skersmens, palikdami apie 2,5 cm tarpus. Tuomet popieri\u0173 apverskite pie\u0161iniu \u012f apa\u010di\u0105 ir d\u0117kite \u012f skardas.<\/p>\n

Puode ant vidutin\u0117s kaitros kaitinkite pien\u0105, pus\u0119 stiklin\u0117s vandens, sviest\u0105 ir drusk\u0105, kol mi\u0161inys u\u017evirs (apie 4 minutes). Suma\u017einkite kaitr\u0105 iki vidutin\u0117s, suberkite miltus ir energingai mai\u0161ykite mediniu \u0161auk\u0161tu, kol susiformuos te\u0161la ir ant puodo dugno liks plona te\u0161los pl\u0117vel\u0117 (1\u20132 minut\u0117s).<\/p>\n

I\u0161kart perkelkite te\u0161l\u0105 \u012f stacionar\u0173 plaktuv\u0105 su mentel\u0117s antgaliu ir plakite ma\u017eu grei\u010diu, kad kiek atv\u0117st\u0173 (apie 2 minutes). Tuomet padidinkite greit\u012f iki vidutinio-didelio ir po vien\u0105 \u012fmu\u0161kite 4 kiau\u0161inius, kiekvien\u0105 gerai \u012fmai\u0161ydami (i\u0161 viso apie 1 minut\u0119).<\/p>\n

Plakite, kol te\u0161la taps blizgi, glotni ir, pak\u0117lus mentel\u0119, kris V forma (apie 30 sekund\u017ei\u0173). Galiausiai \u012fmai\u0161ykite kremin\u012f s\u016br\u012f, kol jis pasiskirstys tolygiai.<\/p>\n

Te\u0161l\u0105 sukr\u0117skite \u012f konditerin\u012f mai\u0161el\u012f (tiks ir tvirtas mai\u0161elis su u\u017esegimu) ir nukirpkite galiuk\u0105 taip, kad anga b\u016bt\u0173 apie 1,3 cm. Ant skard\u0173, orientuodamiesi \u012f pa\u017eym\u0117tus apskritimus, i\u0161spauskite ma\u017edaug 2,5 cm auk\u0161\u010dio te\u0161los \u201ekupstelius\u201c.<\/p>\n

Likusi\u0105 kiau\u0161inio dal\u012f lengvai suplakite ir te\u0161los kaubur\u0117lius patepkite teptuku. Ant vir\u0161aus pabarstykite tarkuotu \u201eParmesan\u201c.<\/p>\n

Skardas d\u0117kite \u012f vir\u0161utin\u012f ir apatin\u012f orkait\u0117s tre\u010ddal\u012f ir i\u0161kart suma\u017einkite temperat\u016br\u0105 iki 175 \u00b0C. Kepkite 28\u201330 minu\u010di\u0173, kol profiteroliai i\u0161sip\u016bs ir taps auksiniai, o ma\u017edaug kepimo viduryje skardas sukeiskite vietomis.<\/p>\n

I\u0161junkite orkait\u0119 ir palikite profiterolius joje atv\u0117sti 10 minu\u010di\u0173, neatverdami dureli\u0173. Tuomet i\u0161traukite ir visi\u0161kai atv\u0117sinkite ant skard\u0173 (apie 20 minu\u010di\u0173).<\/p>\n","protected":false},"excerpt":{"rendered":"

Pranc\u016bzi\u0161ki s\u016brio profiteroliai \u201egoug\u00e8res\u201c su \u010desnaku ir \u017eolel\u0117mis: ingredientai ir \u017eingsniai, kaip i\u0161kepti tra\u0161kius k\u0105snelius namuose.<\/p>\n","protected":false},"author":0,"featured_media":68898,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[36694,17989,54086,31692,54085,1807,1808],"miestas":[],"class_list":["post-68897","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maistas","tag-gougeres","tag-kreminis-suris","tag-parmesan","tag-plikyta-tesla","tag-profiteroliai","tag-receptai","tag-uzkandziai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/68897","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=68897"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/68897\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media\/68898"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=68897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=68897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=68897"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=68897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}