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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>Aluat:</p>
<p>oua &#8211; 5 buc.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>sare &#8211; un praf</p>
<p>lapte &#8211; 400 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 (topit) &#8211; 20 g</p>
<p>faina &#8211; 180 g</p>
<p>Crema:</p>
<p>smantana (33%) &#8211; 200 ml</p>
<p>branza de vaci &#8211; 100 g</p>
<p>zahar pudra &#8211; 60 g</p>
<p>Umplutura de cirese:</p>
<p>cirese &#8211; 150 g</p>
<p>zahar &#8211; 40 g</p>
<p>amidon de porumb &#8211; 0,5 linguri.</p>
<p>apa &#8211; 1 lingura.</p>
<p>Decor:</p>
<p>ciocolata neagra &#8211; 60 g</p>
<p>Mod de preparare:</p>
<p>Pentru a pregati umplutura de cirese, puneti ciresele decongelate anterior pe aragaz, turnati 40 g zahar si fierbeti timp de 2 minute, amestecand continuu.</p>
<p>In plus, diluati amidonul de porumb cu 1 lingura apa si turnati un jet subtire in cirese, amestecand repede.</p>
<p><img class="alignnone size-full wp-image-21864" src="https://bucatarianoastra.online/wp-content/uploads/2023/05/cirese.jpg" alt="" width="939" height="613" /></p>
<p>Fierbeti ciresele inca 1 minut, scoateti de pe aragaz si turnati intr-un alt recipient, astfel incat umplutura sa se raceasca mai repede.</p>
<p>Acoperiti cu folie alimentara in contact.</p>
<p><img class="alignnone size-full wp-image-21865" src="https://bucatarianoastra.online/wp-content/uploads/2023/05/folie.jpg" alt="" width="941" height="623" /></p>
<p>Se raceste la temperatura camerei si apoi se trimite la frigider.</p>
<p>Spargeti 5 oua intr-un castron, adaugati un praf de sare si amestecati cu un mixer pana se omogenizeaza.</p>
<p>Nu este nevoie sa bateti pana devine pufos.</p>
<p>Acum turnati 180 g de faina cernuta, amestecati tot cu mixerul, dar la cea mai mica viteza si turnati 400 ml lapte la temperatura camerei.</p>
<p>Laptele se adauga in aluat nu dintr-o data, ci in portii mici.</p>
<p>Apoi turnati 20 g de unt topit si racit.</p>
<p>Se amesteca si aluatul este gata.</p>
<p>Prin consistenta, ar trebui sa iasa exact la fel ca aluatul pentru clatite.</p>
<p>Se toarna pe o tava tapetata cu hartie de copt.</p>
<p>Punem la copt in cuptorul preincalzit la 180 de grade pentru 30-35 de minute.</p>
<p>Si in doar cateva minute, magia incepe sa se intample!</p>
<p>Aluatul incepe sa clocoteasca, sa creasca in dimensiune si sa se transforme in crema!</p>
<p>Scoatem blatul din cuptor si il lasam sa se raceasca.</p>
<p>In smantana groasa, adaugati branza de vaci si zahar pudra.</p>
<p>Bateti pana devine pufos.</p>
<p>Aceasta este cea mai usoara si mai versatila crema, potrivita pentru multe deserturi si prajituri.</p>
<p>Intoarceti blatul cu susul in jos si indepartati hartia.</p>
<p><img class="alignnone wp-image-21866" src="https://bucatarianoastra.online/wp-content/uploads/2023/05/Fullscreen-capture-02052023-103149.jpg" alt="" width="956" height="531" /></p>
<p>Distribuiti uniform crema de unt, intindeti ciresele si rulati.</p>
<p><img class="alignnone size-full wp-image-21867" src="https://bucatarianoastra.online/wp-content/uploads/2023/05/crema.jpg" alt="" width="958" height="616" /></p>
<p>Transferati pe o tava sau farfurie si decorati cu ciocolata neagra topita.</p>
<p>Il toarn intr-o punga de patiserie si tai coltul.</p>
<p>Il trimitem la frigider pentru 20-30 de minute si puteti servi!</p>
<p><img class="alignnone size-full wp-image-21868" src="https://bucatarianoastra.online/wp-content/uploads/2023/05/rulada.jpg" alt="" width="960" height="623" /></p>
<p>Prieteni, este delicios!</p>
<p>Pofta buna!</p>

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