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<p>2 pachete aluat foietaj</p>
<p>1 lingura zahar granulat (pentru caramelizarea stratului superior)</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>20 g gelatina pudra</p>
<p>100 ml apa rece (pentru hidratarea gelatinei)</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>6 galbenusuri de ou (marimea M)</p>
<p>200 g zahar granulat (pentru crema)</p>
<p>2 linguri faina alba (cu varf)</p>
<p>500 ml lapte integral</p>
<p>1 lingurita extract sau pasta de vanilie</p>
<p>500 ml frisca lichida (min. 33% grasime, foarte bine racita)</p>
<p>Zahar pudra, pentru decor</p>
<p><img class="alignnone size-full wp-image-26427" src="https://bucatarianoastra.online/wp-content/uploads/2025/12/cremsnit.png" alt="" width="1024" height="1536" /></p>
<p>ð©ð³ Procedura de preparare</p>
<p>1ï¸â£ Coacerea foietajului</p>
<p>Preincalziti cuptorul la 200°C.</p>
<p>Asezati prima foaie de foietaj intr-o tava tapetata cu hartie de copt.</p>
<p>Intepati bine aluatul cu o furculita, acoperiti-l cu o a doua foaie de hartie de copt si puneti deasupra o tava sau greutate.</p>
<p>Coaceti 15–20 de minute, pana devine rumen si crocant.</p>
<p>Procedati la fel si cu a doua foaie, dar presarati 1 lingura de zahar deasupra inainte de coacere – acesta se va carameliza si va forma un strat crocant.</p>
<p>Lasati ambele foi sa se raceasca complet.</p>
<p>2ï¸â£ Crema de baza</p>
<p>Hidratati gelatina: turnati 100 ml apa rece peste gelatina si lasati-o sa se umfle.</p>
<p>Intr-o cratita cu fund gros, amestecati galbenusurile cu zaharul, faina si putin lapte pana obtineti o compozitie omogena.</p>
<p>Adaugati treptat restul de lapte.</p>
<p>Gatiti la foc mic, amestecand constant, pana obtineti o budinca groasa.</p>
<p>Luati de pe foc si adaugati vanilia.</p>
<p>Incalziti gelatina hidratata (la microunde sau bain-marie) fara a o fierbe, apoi incorporati-o in crema fierbinte.</p>
<p>â¡ï¸ Acoperiti crema cu folie alimentara, lipita direct pe suprafata, si lasati-o sa se raceasca la temperatura camerei.</p>
<p>3ï¸â£ Crema Diplomat</p>
<p>Bateti frisca rece pana devine ferma.</p>
<p>Incorporati-o treptat in crema de galbenusuri complet racita, cu miscari usoare, pana obtineti o crema aerata si fina.</p>
<p>4ï¸â£ Asamblare</p>
<p>Asezati foaia de foietaj fara zahar ca baza.</p>
<p>Intindeti uniform toata crema si nivelati.</p>
<p>Acoperiti cu foaia caramelizata, cu partea lucioasa in sus, apasand foarte usor.</p>
<p>Dati la frigider minimum 4–6 ore, ideal peste noapte.</p>
<p>⨠Servire</p>
<p>Taiati cu un cutit zimtat, pentru margini curate.</p>
<p>Presarati generos cu zahar pudra.</p>

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