{"id":50029,"date":"2026-08-30T07:59:57","date_gmt":"2026-08-30T07:59:57","guid":{"rendered":"https:\/\/calatorinromania.com\/?p=50029"},"modified":"2026-08-30T07:59:57","modified_gmt":"2026-08-30T07:59:57","slug":"ecleruri-de-casa-cu-crema-fina-de-vanilie-si-glazura-de-ciocolata-%f0%9f%8d%ab%e2%9c%a8","status":"publish","type":"post","link":"https:\/\/calatorinromania.com\/?p=50029","title":{"rendered":"Ecleruri de cas\u0103 cu crem\u0103 fin\u0103 de vanilie \u0219i glazur\u0103 de ciocolat\u0103 \ud83c\udf6b\u2728"},"content":{"rendered":"\n<p>Cojile u\u0219or crocante, crema catifelat\u0103 de vanilie \u0219i glazura lucioas\u0103 de ciocolat\u0103 transform\u0103 aceste ecleruri \u00eentr-un desert care poate rivaliza cu cel din cofet\u0103rie.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Re\u021beta nu este complicat\u0103, dar aluatul op\u0103rit trebuie preg\u0103tit cu aten\u021bie. Ou\u0103le se adaug\u0103 treptat, iar u\u0219a cuptorului nu se deschide \u00een timpul coacerii.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>Ingrediente<\/h2>\n\n\n\n<h3>Pentru cojile de ecler<\/h3>\n\n\n\n<ul>\n<li>250 ml de ap\u0103;<\/li>\n\n\n\n<li>100 g de unt;<\/li>\n\n\n\n<li>150 g de f\u0103in\u0103;<\/li>\n\n\n\n<li>3 ou\u0103 mari;<\/li>\n\n\n\n<li>un albu\u0219 sau \u00eenc\u0103 un ou b\u0103tut, numai dac\u0103 aluatul este prea dens;<\/li>\n\n\n\n<li>o linguri\u021b\u0103 de zah\u0103r;<\/li>\n\n\n\n<li>un praf de sare.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>Pentru crema de vanilie<\/h3>\n\n\n\n<ul>\n<li>600 ml de lapte;<\/li>\n\n\n\n<li>120 g de zah\u0103r;<\/li>\n\n\n\n<li>2 linguri cu v\u00e2rf de f\u0103in\u0103;<\/li>\n\n\n\n<li>o lingur\u0103 cu v\u00e2rf de amidon de porumb;<\/li>\n\n\n\n<li>un g\u0103lbenu\u0219;<\/li>\n\n\n\n<li>un plic de zah\u0103r vanilat sau o linguri\u021b\u0103 de extract de vanilie;<\/li>\n\n\n\n<li>coaja fin ras\u0103 de la \u00bd l\u0103m\u00e2ie;<\/li>\n\n\n\n<li>o lingur\u0103 de unt.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>Pentru glazur\u0103<\/h3>\n\n\n\n<ul>\n<li>200 g de ciocolat\u0103 cu lapte;<\/li>\n\n\n\n<li>o lingur\u0103 de unt;<\/li>\n\n\n\n<li>un praf foarte mic de sare;<\/li>\n\n\n\n<li>pu\u021bin\u0103 sm\u00e2nt\u00e2n\u0103 lichid\u0103 cald\u0103, op\u021bional, dac\u0103 glazura este prea dens\u0103.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>Prepararea cojilor<\/h2>\n\n\n\n<h3>1. Fierbe apa cu untul<\/h3>\n\n\n\n<p>Pune \u00eentr-o crati\u021b\u0103 apa, untul, zah\u0103rul \u0219i sarea. \u00cenc\u0103lze\u0219te amestecul la foc mediu p\u00e2n\u0103 c\u00e2nd untul se tope\u0219te complet, iar lichidul \u00eencepe s\u0103 clocoteasc\u0103.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>2. Adaug\u0103 f\u0103ina<\/h3>\n\n\n\n<p>Ia crati\u021ba de pe foc \u0219i pune toat\u0103 f\u0103ina dintr-o singur\u0103 mi\u0219care. Amestec\u0103 energic cu o lingur\u0103 de lemn sau cu o spatul\u0103, p\u00e2n\u0103 c\u00e2nd ob\u021bii un aluat omogen, f\u0103r\u0103 cocoloa\u0219e.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>3. Usuc\u0103 aluatul<\/h3>\n\n\n\n<p>Pune crati\u021ba din nou pe foc mic \u0219i amestec\u0103 aproximativ 1\u20132 minute. Aluatul trebuie s\u0103 se desprind\u0103 de pere\u021bii vasului, iar pe fundul crati\u021bei se va forma o pelicul\u0103 sub\u021bire.<\/p>\n\n\n\n<p>Transfer\u0103-l \u00eentr-un bol \u0219i las\u0103-l s\u0103 se r\u0103coreasc\u0103 5\u201310 minute. Trebuie s\u0103 r\u0103m\u00e2n\u0103 cald, dar s\u0103 nu mai fie fierbinte.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>4. \u00cencorporeaz\u0103 ou\u0103le<\/h3>\n\n\n\n<p>Adaug\u0103 primele dou\u0103 ou\u0103 pe r\u00e2nd, amestec\u00e2nd foarte bine dup\u0103 fiecare. Bate separat al treilea ou \u0219i \u00eencorporeaz\u0103-l treptat, verific\u00e2nd permanent consisten\u021ba.<\/p>\n\n\n\n<p>Aluatul este gata atunci c\u00e2nd devine neted \u0219i lucios, iar ridicat cu spatula formeaz\u0103 o panglic\u0103 groas\u0103 sau un v\u00e2rf \u00een forma literei \u201eV\u201d.<\/p>\n\n\n\n<p>Dac\u0103 este \u00eenc\u0103 prea dens, adaug\u0103 pu\u021bin albu\u0219 sau c\u00e2teva linguri\u021be dintr-un ou b\u0103tut. Nu turna o cantitate mare deodat\u0103, deoarece aluatul prea moale nu \u00ee\u0219i va p\u0103stra forma.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>5. Formeaz\u0103 eclerurile<\/h3>\n\n\n\n<p>Transfer\u0103 aluatul \u00eentr-un po\u0219 prev\u0103zut cu dui rotund sau zim\u021bat. Formeaz\u0103 bastona\u0219e lungi de aproximativ 8\u201310 cm pe o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt, p\u0103str\u00e2nd suficient spa\u021biu \u00eentre ele.<\/p>\n\n\n\n<p>Neteze\u0219te v\u00e2rfurile cu degetul umezit u\u0219or cu ap\u0103.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>6. Coace cojile<\/h3>\n\n\n\n<p>Introdu tava \u00een cuptorul pre\u00eenc\u0103lzit la <strong>190\u00b0C<\/strong>, f\u0103r\u0103 ventila\u021bie, \u0219i coace eclerurile aproximativ 25\u201330 de minute.<\/p>\n\n\n\n<p>Nu deschide u\u0219a \u00een primele 20\u201325 de minute, deoarece pierderea brusc\u0103 de c\u0103ldur\u0103 le poate face s\u0103 se lase.<\/p>\n\n\n\n<p>Cojile trebuie s\u0103 fie bine crescute, aurii \u0219i ferme. La final, po\u021bi opri cuptorul, \u00eentredeschide u\u0219a \u0219i l\u0103sa eclerurile \u00een\u0103untru \u00eenc\u0103 5 minute. Transfer\u0103-le apoi pe un gr\u0103tar \u0219i las\u0103-le s\u0103 se r\u0103ceasc\u0103 complet.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>Prepararea cremei de vanilie<\/h2>\n\n\n\n<h3>1. Amestec\u0103 ingredientele<\/h3>\n\n\n\n<p>Pune \u00eentr-o crati\u021b\u0103 g\u0103lbenu\u0219ul, zah\u0103rul, f\u0103ina \u0219i amidonul. Adaug\u0103 treptat laptele rece \u0219i amestec\u0103 bine cu telul, p\u00e2n\u0103 c\u00e2nd compozi\u021bia nu mai are cocoloa\u0219e.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>2. Fierbe crema<\/h3>\n\n\n\n<p>A\u0219az\u0103 crati\u021ba pe foc mediu \u0219i amestec\u0103 permanent, insist\u00e2nd pe fundul \u0219i marginile vasului.<\/p>\n\n\n\n<p>Dup\u0103 ce crema \u00eencepe s\u0103 fiarb\u0103 \u0219i se \u00eengroa\u0219\u0103, continu\u0103 s\u0103 o g\u0103te\u0219ti aproximativ un minut la foc mic, amestec\u00e2nd continuu. Va c\u0103p\u0103ta consisten\u021ba unei budinci fine.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>3. Adaug\u0103 aromele<\/h3>\n\n\n\n<p>Opre\u0219te focul \u0219i \u00eencorporeaz\u0103 zah\u0103rul vanilat, coaja fin ras\u0103 de l\u0103m\u00e2ie \u0219i untul.<\/p>\n\n\n\n<p>Transfer\u0103 crema \u00eentr-un recipient curat \u0219i pu\u021bin ad\u00e2nc. Acoper\u0103 suprafa\u021ba direct cu folie alimentar\u0103, pentru a nu se forma pojghi\u021b\u0103.<\/p>\n\n\n\n<p>Las-o s\u0103 se r\u0103coreasc\u0103 pu\u021bin, apoi pune-o \u00een frigider. Crema cu lapte \u0219i ou trebuie refrigerat\u0103 \u00een cel mult dou\u0103 ore \u0219i nu trebuie l\u0103sat\u0103 s\u0103 se r\u0103ceasc\u0103 ore \u00eentregi pe mas\u0103.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>Umplerea eclerurilor<\/h2>\n\n\n\n<p>Dup\u0103 ce cojile \u0219i crema s-au r\u0103cit complet, amestec\u0103 scurt crema cu telul, pentru a redeveni fin\u0103.<\/p>\n\n\n\n<p>Po\u021bi umple eclerurile \u00een dou\u0103 moduri:<\/p>\n\n\n\n<ul>\n<li>taie-le pe lungime \u0219i pune crema \u00een interior;<\/li>\n\n\n\n<li>f\u0103 dou\u0103 sau trei g\u0103uri mici \u00een partea inferioar\u0103 \u0219i introdu crema cu un po\u0219.<\/li>\n<\/ul>\n\n\n\n<p>Nu umple cojile c\u00e2t sunt calde, deoarece crema se poate \u00eenmuia.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>Prepararea glazurii<\/h2>\n\n\n\n<p>Tope\u0219te ciocolata \u00eempreun\u0103 cu untul la bain-marie sau \u00een cuptorul cu microunde, \u00een reprize de 15\u201320 de secunde. Amestec\u0103 dup\u0103 fiecare repriz\u0103, pentru a evita arderea ciocolatei.<\/p>\n\n\n\n<p>Adaug\u0103 un praf foarte mic de sare. Dac\u0103 glazura este prea dens\u0103, \u00eencorporeaz\u0103 treptat una sau dou\u0103 linguri\u021be de sm\u00e2nt\u00e2n\u0103 lichid\u0103 cald\u0103.<\/p>\n\n\n\n<p>Scufund\u0103 partea superioar\u0103 a fiec\u0103rui ecler \u00een glazur\u0103 sau \u00eentinde ciocolata cu o lingur\u0103. Pune deserturile la frigider p\u00e2n\u0103 c\u00e2nd glazura se stabilizeaz\u0103.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>Sfaturi pentru ecleruri reu\u0219ite<\/h2>\n\n\n\n<p>\ud83d\udca1 <strong>Nu ad\u0103uga toate ou\u0103le automat.<\/strong> Consisten\u021ba aluatului depinde de m\u0103rimea ou\u0103lor, de f\u0103in\u0103 \u0219i de c\u00e2t\u0103 ap\u0103 s-a evaporat \u00een timpul op\u0103ririi.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>\ud83d\udca1 <strong>Nu deschide cuptorul prea devreme.<\/strong> Cojile au nevoie de abur \u0219i temperatur\u0103 constant\u0103 pentru a cre\u0219te \u0219i a forma interiorul gol.<\/p>\n\n\n\n<p>\ud83d\udca1 <strong>Coace-le p\u00e2n\u0103 devin bine rumenite.<\/strong> Cojile prea palide con\u021bin mai mult\u0103 umezeal\u0103 \u0219i se pot l\u0103sa dup\u0103 scoaterea din cuptor.<\/p>\n\n\n\n<p>\ud83d\udca1 <strong>Umple eclerurile numai dup\u0103 r\u0103cire.<\/strong> Crema se p\u0103streaz\u0103 mai bine, iar cojile \u00ee\u0219i men\u021bin forma.<\/p>\n\n\n\n<p>\ud83d\udca1 <strong>P\u0103streaz\u0103 eclerurile la frigider.<\/strong> Fiind umplute cu o crem\u0103 pe baz\u0103 de lapte \u0219i ou, trebuie \u021binute acoperite \u0219i consumate, de preferat, \u00een 1\u20132 zile.<\/p>\n\n\n\n<p><strong>Poft\u0103 bun\u0103 \u0219i spor la preg\u0103tit bun\u0103t\u0103\u021bi! \u2764\ufe0f<\/strong><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cojile u\u0219or crocante, crema catifelat\u0103 de vanilie \u0219i glazura lucioas\u0103 de ciocolat\u0103 transform\u0103 aceste ecleruri \u00eentr-un desert care poate rivaliza cu cel din cofet\u0103rie. Re\u021beta<\/p>\n","protected":false},"author":1,"featured_media":49985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/50029"}],"collection":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=50029"}],"version-history":[{"count":1,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/50029\/revisions"}],"predecessor-version":[{"id":50030,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/50029\/revisions\/50030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/49985"}],"wp:attachment":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=50029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=50029"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=50029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}