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<p>Ingrediente pentru coji:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-6 oua;</p>
<p>-o cana apa (250 ml);</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-o cana faina;</p>
<p>-jumatate cana ulei.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente pentru crema:</p>
<p>-2 l lapte;</p>
<p>-20 linguri faina;</p>
<p>-20 linguri zahar;</p>
<p>-jumatate de pachet de unt;</p>
<p>-o budinca de vanilie;</p>
<p>-200 ml frisca lichida;</p>
<p>-2 pliculete zahar vanilat;</p>
<p>-esenta si coaja de lamaie dupa gust.</p>
<p>Ingrediente pentru glazura:</p>
<p>Lapte – 100-150 ml;</p>
<p>Ulei – 80-100 ml;</p>
<p>Zahar – 3 linguri;</p>
<p>Cacao – 3 linguri;</p>
<p><img class="alignnone size-full wp-image-26317" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/profiterol.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Se fierbe apa si uleiul. Se pune faina si se amesteca energic cu o lingura de lemn.</p>
<p>Se pun ouale pe rand si se amesteca in continuu pana cand le termianti.</p>
<p>Punem hartie de copt intr-o tava si cu o lingura punem din compozitie. Aveti grija sa le puneti mai departate pentru ca la cuptor isi vor dubla volumul.</p>
<p>Coaceti la 180 de grade C timp de 20 de minute.</p>
<p>Lasati-le sa se raceasca si apoi taiati-le pe jumatate.</p>
<p>Pentru a face crema, punem laptele la fiert impreuna cu zaharul si faina. Amestecam catev aminute, apoi adaugam budinca de vanilie. Amestecam pana se ingroasa crema.</p>
<p>Se pune jumatate de pachet de unt, esenta, coaja de lamaie (puteti pune chiar si zeama pentru a fi mai revenoasa) si zaharul vanilat.</p>
<p>Se lasa sa se raceasca.</p>
<p>Intre timp batem frisca.</p>
<p>Incepem sa ornam eclerele, luam jumatate de coaja si punem crema de vanilie, apoi putina frisca. Punem cealalta jumatate de coaja peste frisca si punem eclerul intr-o tava.</p>
<p>Dupa ce am umplut toate eclerele, preparam glazura.</p>
<p>Punem praful de cacao intr-un bol, adaugam zaharul, jumatate din cantitatea de lapte si uleiul.</p>
<p>Amestecam cu un mixer pana cand obtinem o crema tare. Trebuie sa fie bine inchegata.</p>
<p>Lasam sa stea cateva minute si apoi incepem sa mixam din nou, adaugand restul de lapte incet.</p>
<p>Daca doriti ca glazura sa fie mai subtire, adaugati mai mult lapte.</p>
<p>Pueteti adauga si esenta dupa gust.</p>
<p>La final puteti presara nuca macinata sau nuca de cocos.</p>

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