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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Crema:</p>
<p>lapte &#8211; 200 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>unt &#8211; 15 g</p>
<p>galbenus de ou &#8211; 2 buc.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar &#8211; 30 g</p>
<p>amidon de porumb &#8211; 15 g</p>
<p>aroma de vanilie &#8211; 1 lingurita</p>
<p>Aluat:</p>
<p>apa &#8211; 70 ml</p>
<p>lapte &#8211; 50 ml</p>
<p>zahar &#8211; 10 g</p>
<p>sare &#8211; 1 praf</p>
<p>unt &#8211; 65 g</p>
<p>faina &#8211; 65 g</p>
<p>oua &#8211; 2 buc.</p>
<p><img class="alignnone size-full wp-image-26694" src="https://bucatarianoastra.online/wp-content/uploads/2024/04/mini-eclere.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Mai intai pregatim crema.</p>
<p>Amestecati galbenusurile, zaharul si amidonul de porumb.</p>
<p>Amestecati laptele si untul intr-o cratita si incalziti amestecul timp de 1 minut.</p>
<p>Luati cratita de pe foc si amestecati in continutul ei crema facuta din galbenusuri de ou si zahar, in care ati amestecat amidon de porumb.</p>
<p>Puneti cratita din nou pe aragaz si amestecand continuu, incalziti 1 minut pana se ingroasa.</p>
<p>Apoi amestecati aroma de vanilie, amestecati timp de 30 de secunde si apoi turnati amestecul intr-un bol si lasati-l sa se raceasca.</p>
<p><img class="alignnone size-full wp-image-23973" src="https://bucatarianoastra.online/wp-content/uploads/2024/04/crema.png" alt="" width="1102" height="618" /></p>
<p>Acum pregatiti aluatul amestecand intr-o cratita apa, laptele, zaharul, sarea si untul.</p>
<p>Aduceti amestecul la fierbere, dar nu fierbeti.</p>
<p>Opriti focul si adaugati faina.</p>
<p>Odata ce ingredientele sunt combinate, dati din nou pe foc si amestecati inca 2 minute.</p>
<p>Apoi transferati aluatul intr-un bol si lasati-l sa se raceasca.</p>
<p>Intr-un alt castron, bateti ouale si puneti-le in aluat putin cate putin, amestecand bine dupa fiecare parte.</p>
<p><img class="alignnone size-full wp-image-23974" src="https://bucatarianoastra.online/wp-content/uploads/2024/04/ou.png" alt="" width="1017" height="621" /></p>
<p>Transferati aluatul finit intr-o punga de patiserie si faceti bile mici pe o tava tapetata cu hartie de copt.</p>
<p><img class="alignnone size-full wp-image-23975" src="https://bucatarianoastra.online/wp-content/uploads/2024/04/bile-de-aluat.png" alt="" width="1122" height="617" /></p>
<p>Nota: Folositi degetul pentru a apasa varfurile care s-au format pe bile, pe care trebuie sa le inmuiati intotdeauna in apa in prealabil pentru ca degetul sa nu se lipeasca de aluat.</p>
<p>Coaceti bilutele in cuptorul preincalzit la 185°C timp de 10 minute, apoi reduceti temperatura la 170°C si coaceti inca 10-12 minute.</p>
<p><img class="alignnone size-full wp-image-23976" src="https://bucatarianoastra.online/wp-content/uploads/2024/04/coji-de-ecler.png" alt="" width="1117" height="605" /></p>
<p>Acum puneti crema in punga de patiserie si, dupa coacere, umpleti bilutele cu ea prin orificiul facut.</p>
<p><img class="alignnone size-full wp-image-23978" src="https://bucatarianoastra.online/wp-content/uploads/2024/04/crema-de-vanilie.png" alt="" width="1062" height="622" /></p>
<p>Sfat: Faceti o gaura in bile de jos cu o frigarui sau un bat subtire, chiar si cu varful unui cutit.</p>
<p><img class="alignnone size-full wp-image-23977" src="https://bucatarianoastra.online/wp-content/uploads/2024/04/eclere-cu-crema-de-vanilie.png" alt="" width="1116" height="622" /></p>

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