{"id":11179,"date":"2025-06-10T00:01:09","date_gmt":"2025-06-09T21:01:09","guid":{"rendered":"https:\/\/andrestover.com\/?p=11179"},"modified":"2025-06-10T00:01:10","modified_gmt":"2025-06-09T21:01:10","slug":"chou-a-la-creme","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chou-a-la-creme\/","title":{"rendered":"Tuuletaskud"},"content":{"rendered":"\n<p>Tuuletaskud on p\u00e4ris Prantsuse k\u00f6\u00f6gist, aga ma ei tea, kas Prantsusmaal ka selliseid tuuletaskuid valmistatakse nagu meie neid lapsest saati tunnene. Neid tuntakse mitmete erinevate nimetuste all nagu profiterole (s\u00f5in neid Strasbourgis), chou a la cr\u00e8me jne. Selliste k\u00fcpsetiste valmistamise ajalugu ulatub tagasi 17 sajandisse.<br>Tegemist on k\u00fcpsetatud keedutaigna k\u00fcpsetisega, mis taigna omaduste t\u00f5ttu k\u00fcpseb pealt kr\u00f5bedaks, seest siidjaks ning tekitab k\u00fcpsetise keskele korraliku suure avause, mis v\u00f5imaldab k\u00fcpsetist t\u00e4ita erinevate maitsvate t\u00e4idistega. T\u00e4idised v\u00f5ivad olla nii soolased kui ka magusad, aga meie jaoks Eestis on klassikalised tuuletaskud t\u00e4idetud vaniljemaitselise vahukoore-kohupiima kreemiga ja pealt \u00fcle raputatud tuhksuhkruga.<br>Ma ei ole tuuletaskuid pikki aastaid valmistanud ja kuna mul on vaja valmistada neid \u00fche toreda inimese s\u00fcnnip\u00e4evapeoks, siis ma tegin m\u00f5ned p\u00e4evad ette peaproovi, et mitte \u00f5igel p\u00e4eval haledalt l\u00e4bi kukkuda.<br>Palju \u00f5nne Marie-Ann!!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Tuuletaskud_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-11191\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Tuuletaskud_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Tuuletaskud_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Tuuletaskud_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Tuuletaskud_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: Mitte rohkem kui 1 tund<br>Tase: Mitte liiga keeruline<br>Kogus: Umbes 12 tuuletaskut<\/mark><\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>300 ml vett<br>85 g v\u00f5id<br>0,5 tl meresoola<br>180 g jahu<br>4 keskmist muna<\/p>\n\n\n\n<p><em>T\u00e4idiseks:<\/em><br>2 pakki kohupiimapastat<br>400 ml vahukoort<br>4 spl suhkrut<br>1 tl vaniljesuhkrut<\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Kuumuta paksup\u00f5hjalises keedupotis vesi, v\u00f5i ja meresool keemiseni.<\/li>\n\n\n\n<li>Lisa eelnevalt v\u00e4lja kaalutud jahu ning sega \u00fchtlaseks.<\/li>\n\n\n\n<li>Alanda pliidi temperatuur keskmiseks ning aseta keedupott pliidile, sega pidevalt tainast kuni see kuumeneb ja l\u00f6\u00f6b keedupoti servadest lahti ja moodustab taignapalli. See kuumutamise etapp on hea tulemuse saavutamiseks m\u00e4\u00e4rava t\u00e4htsusega.<\/li>\n\n\n\n<li>T\u00f5sta tainas pliidilt k\u00f5rvale, lase paar minutit jahtuda ning lisa \u00fchahaaval munad. Sega kiiresti munad taignasse. Iga muna lisamise j\u00e4rel sega tainas \u00fchtlaseks.<\/li>\n\n\n\n<li>Valmis tainas on ilus, \u00fchtlase tekstuuriga ja kergelt l\u00e4ikiv.<\/li>\n\n\n\n<li>T\u00f5sta soe tainas pritskotti ning pritsi k\u00fcpsetuspaberiga kaetud ahjuplaadile umbes 6-7 cm l\u00e4bim\u00f5\u00f5duga taignapall. Juhul kui taigna plaadile laskmise j\u00e4rel j\u00e4\u00e4vad teravad tipud, siis silu need m\u00e4rja n\u00e4puga.<\/li>\n\n\n\n<li>Kuumuta praeahi 220 kraadi C temperatuurini, aseta tuuletaskud ahju ja k\u00fcpseta 10 minutit. Seej\u00e4rel alanda temperatuur 200 kraadini C ja k\u00fcpseta kuni tuuletaskud on kuldpruunid ja pealt kuivad ja kr\u00f5bedad.<\/li>\n\n\n\n<li>L\u00fclita praeahju kuumus v\u00e4lja ja ava kergelt praeahju uks ja lase tuuletaskutel m\u00f5ne minuti ahjus jahtuda.<\/li>\n\n\n\n<li>T\u00f5sta tuuletaskud ahjust v\u00e4lja ja l\u00f5ika neile k\u00fclje peale v\u00f5i p\u00f5hja alla sissel\u00f5ige, et aur v\u00e4lja saaks.<\/li>\n\n\n\n<li>Kui tuuletaskud on jahtunud, siis vahusta vahukoor koos suhkru ja vaniljesuhkruga korralikult vahule, lisa kohupiimapasta ja sega \u00fchtlaseks. Kui on soov saada kuivemat t\u00e4idist, siis v\u00f5ib panna v\u00e4hem vahukoort v\u00f5i kasutada ka tavalist kohupiima. Kerge ja vedelam kreem on kahtlemata maitsvam, aga s\u00f6\u00f6jad peavad olema ettevaatlikud oma riiete ja n\u00e4gudega. Peale s\u00f6\u00f6mist v\u00f5ib paista k\u00f5igile kaugele, et s\u00f6\u00f6dud on tuuletaskuid.<\/li>\n\n\n\n<li>L\u00f5ika tuuletaskud kas keskelt peaaegu pooleks, et neid saaks avada ja lusikaga t\u00e4idis sisse t\u00f5sta v\u00f5i tee p\u00f5hja alla auk ja t\u00e4ida selle augu kaudu tuuletaskud t\u00e4idisega.<\/li>\n\n\n\n<li>Serveeri koheselt peale t\u00e4itmist, et t\u00e4idis ei j\u00f5uaks tuuletaskuid pehmeks teha.<\/li>\n\n\n\n<li>Enne serveerimist raputa \u00fcle tuhksuhkruga.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Tuuletaskud_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-11190\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Tuuletaskud_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Tuuletaskud_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Tuuletaskud_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Tuuletaskud_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11179\" data-postid=\"11179\" class=\"themify_builder_content themify_builder_content-11179 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Tuuletaskud on p\u00e4ris Prantsuse k\u00f6\u00f6gist, aga ma ei tea, kas Prantsusmaal ka selliseid tuuletaskuid valmistatakse nagu meie neid lapsest saati tunnene. Neid tuntakse mitmete erinevate nimetuste all nagu profiterole (s\u00f5in neid Strasbourgis), chou a la cr\u00e8me jne. Selliste k\u00fcpsetiste valmistamise ajalugu ulatub tagasi 17 sajandisse.Tegemist on k\u00fcpsetatud keedutaigna k\u00fcpsetisega, mis taigna omaduste t\u00f5ttu k\u00fcpseb pealt [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,49,19],"tags":[782,407,473,365,401],"class_list":["post-11179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-magustoidud","category-rahvustoidud","tag-choux-pastry","tag-kohupiim-2","tag-estonia","tag-french","tag-whipped-cream","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11179"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11179\/revisions"}],"predecessor-version":[{"id":11208,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11179\/revisions\/11208"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11192"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}