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<p>Daca va plac deserturile usoare si simple, precum si gustul budincii, cu siguranta va veti bucura de aceasta reteta care sa multumeasca ochiului si papilelor gustative. Pregatirea este usoara si va veti surprinde familia sau oaspetii cu un desert nou si gustos.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>Aluat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>faina &#8211; 300 g</p>
<p>unt &#8211; 100 g</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; 75 g</p>
<p>zahar vanilat &#8211; 15 g</p>
<p>praf de copt &#8211; 8 g</p>
<p>oua &#8211; 2 buc</p>
<p>sare &#8211; 1 varf de cutit</p>
<p>Crema:</p>
<p>lapte integral &#8211; 1 l</p>
<p>2 budinci de vanilie</p>
<p>zahar &#8211; 1 lingura</p>
<p>nutella &#8211; 2 linguri</p>
<p>ciocolata neagra &#8211; 50 g</p>
<p>Pentru decor:</p>
<p>o ciocolata neagra</p>
<p>50 ml frisca.</p>
<p>Mod de preparare:</p>
<p>Intr-un bol, amestecati toate ingredientele enumerate in reteta pentru prepararea batului, cu exceptia fainii.</p>
<p>Va recomandam sa adaugati unt inmuiat, este mai usor de lucrat.</p>
<p>Cand aveti compozitia bine amestecata, adaugati si faina in portii.</p>
<p>Faceti un aluat moale, infasurati-l in folie alimentara si lasati-l sa se odihneasca la frigider pentru 30 de minute.</p>
<p>Gatiti o budinca adaugand lapte, zahar si pudra de budinca si impartiti-o in doua jumatati.</p>
<p>Se amesteca ciocolata si nutella intr-o baie de abur. Amestecati aceasta combinatie cu jumatate din crema.</p>
<p><img class="alignnone wp-image-14440" src="https://bucatarianoastra.online/wp-content/uploads/2021/02/crema-ciocolata.jpg" alt="" width="590" height="300" /></p>
<p>Rulati jumatate din aluat intr-o tava unsa cu ulei si tapetata cu faina. Aluatul terbuie sa ajunga si pe margini, in asa fel incat sa nu curga umplutura.</p>
<p>Folosind o furculita, strapungeti usor aluatul.</p>
<p>Luati doua pungi de patiserie si umpleti-le cu crema deschisa si inchisa la culoare. Apoi taiati-le un colt si asezati-le alternativ una langa cealalta pe blatul din tava.</p>
<p><img class="alignnone wp-image-14441" src="https://bucatarianoastra.online/wp-content/uploads/2021/02/crema2-1.jpg" alt="" width="598" height="306" /></p>
<p>Acoperiti apoi stratul de crema cu cealalta jumatate parte rulata a aluatului.</p>
<p>Intepati usor aluatul din nou cu o furculita, scufundand intotdeauna varfurile furculitei in faina in mod repetat, astfel incat sa nu se lipeasca de aluat.</p>
<p><img class="alignnone wp-image-14442" src="https://bucatarianoastra.online/wp-content/uploads/2021/02/aluat.jpg" alt="" width="599" height="294" /></p>
<p>Coaceti desertul intr-un cuptor preincalzit la 180 ° C pana cand suprafata devine aurie.</p>
<p>Apoi scoateti si turnati peste el cu glazura topita ( puneti pe o baie de abur ciocolata si amestecati-o cu frisca pana cand aceasta se topeste).</p>
<p>Lasati desertul sa se solidifice in frigider inainte de servire.</p>

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