Ingrediente:
\nCaramel:
\n250 ml fri\u0219c\u0103 pentru fri\u0219c\u0103 33%
\n250 g zah\u0103r tos
\nBrust\u0103:
\n300 g ap\u0103
\n150 g ulei
\n200 g f\u0103in\u0103 semi-grosier\u0103
\n5 ou\u0103
\nCrem\u0103 de budinc\u0103:
\n2 plicule\u021be pudr\u0103 de budinc\u0103 de vanilie
\n500 ml lapte
\n3 linguri zah\u0103r tos
\n1 zah\u0103r vanilat
\n100 g unt
\nFri\u0219c\u0103:
\n500 ml fri\u0219c\u0103 vegetal\u0103 MilacGold (sau 500 ml fri\u0219c\u0103 pentru fri\u0219c\u0103 33% + agent de \u00eent\u0103rire a fri\u0219cii)
\n2 linguri caramel
\nProcedura:<\/p>\n
Procedura:
\nPreg\u0103ti\u021bi caramelul cu o zi \u00eenainte, astfel \u00eenc\u00e2t s\u0103 se \u00eent\u0103reasc\u0103 frumos la frigider. Buc\u0103t\u0103rie francez\u0103<\/p>\n
\u00cenc\u0103lzi\u021bi fri\u0219ca cu grij\u0103, nu trebuie s\u0103 fiarb\u0103.<\/p>\n
\u00centr-o crati\u021b\u0103, amestec\u00e2nd constant, topi\u021bi zah\u0103rul p\u00e2n\u0103 se rumene\u0219te u\u0219or, lua\u021bi crati\u021ba de pe foc \u0219i turna\u021bi \u00eencet \u0219i cu grij\u0103 laptele \u0219i amesteca\u021bi rapid, amestec\u00e2nd p\u00e2n\u0103 c\u00e2nd caramelul se r\u0103ce\u0219te pu\u021bin. Pute\u021bi strecura caramelul printr-o sit\u0103 \u0219i \u00eel pute\u021bi pune la frigider.<\/p>\n
Pune\u021bi apa \u0219i uleiul \u00eentr-o crati\u021b\u0103, aduce\u021bi la fierbere \u0219i ad\u0103uga\u021bi f\u0103ina, amestec\u00e2nd timp de aproximativ 2-3 minute. L\u0103sa\u021bi amestecul s\u0103 se r\u0103ceasc\u0103, astfel \u00eenc\u00e2t s\u0103 nu fie fierbinte, \u0219i \u00eencorpora\u021bi treptat ou\u0103le, unul c\u00e2te unul. Doar c\u00e2te un ou pe r\u00e2nd, bate\u021bi \u0219i ad\u0103uga\u021bi urm\u0103torul ou.<\/p>\n
\u00centinde\u021bi aluatul pe o tav\u0103 de copt tapetat\u0103 cu h\u00e2rtie de copt \u0219i coace\u021bi \u00een cuptorul pre\u00eenc\u0103lzit timp de aproximativ 30 de minute la 220 \u00b0C.<\/p>\n
Amesteca\u021bi 100 ml de lapte cu praful de budinc\u0103, fierbe\u021bi laptele r\u0103mas cu zah\u0103rul \u0219i zah\u0103rul vanilat, iar c\u00e2nd \u00eencepe s\u0103 fiarb\u0103, ad\u0103uga\u021bi praful de budinc\u0103 amestecat \u0219i coace\u021bi o budinc\u0103 groas\u0103. L\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103. Materiale de construc\u021bie \u0219i componente<\/p>\n
Mixa\u021bi untul p\u00e2n\u0103 devine spumos \u0219i bate\u021bi-l cu budinca r\u0103cit\u0103.<\/p>\n
Fri\u0219ca vegetal\u0103 trebuie s\u0103 fie bine r\u0103cit\u0103 din frigider, altfel nu poate fi batut\u0103.<\/p>\n
Bate\u021bi fri\u0219ca p\u00e2n\u0103 devine tare \u0219i ad\u0103uga\u021bi 2 linguri de caramel. (tot din frigider)<\/p>\n
T\u0103ia\u021bi crusta r\u0103cit\u0103 \u00een dou\u0103 felii mai mici, unge\u021bi prima bucat\u0103 cu crem\u0103 de budinc\u0103, a\u0219eza\u021bi deasupra un strat de fri\u0219c\u0103, acoperi\u021bi cu a doua bucat\u0103 de crust\u0103 \u0219i turna\u021bi deasupra caramelul pe care l-am preg\u0103tit cu o zi \u00eenainte. Da\u021bi la frigider pentru 2-3 ore. Poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingrediente: Caramel: 250 ml fri\u0219c\u0103 pentru fri\u0219c\u0103 33% 250 g zah\u0103r tos Brust\u0103: 300 g ap\u0103 150 g ulei 200…<\/p>\n","protected":false},"author":1,"featured_media":2924,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=2923"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2923\/revisions"}],"predecessor-version":[{"id":2925,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2923\/revisions\/2925"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2924"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}