V petek je imela moja mami rojstni dan in dan je potekal tako, da sem skoraj do večera pekla :) Ker smo imeli obiske sem kot vedno hotela pripraviti veliko različnih stvari, da bo za vsakega nekaj. Med drugim sem naredila pralineje, katere sem delala prvič. Danes mi ni dalo mira in sem vajo ponovila :)
Za pralineje sem uporabila kuverturo, čokolado Milka, lešnike, nutelo in silikonski kalup. Kalup sem kupila v trgovini Tedi v Celju in je prvotno namenjen za pripravo ledu, vendar je bil odličen tudi za pralineje. Predvsem cenovno je bolj ugoden, saj sem za njega dala 1€, medtem, ko so za pralineje bistveno dražji. Prisegam na silikonske kalupe, saj so res najboljši za uporabo, primerni tako za v pečico kot za skrinjo, prav tako pa se iz njih lepo odstrani izdelke.
Pri kuverturi je pomembno, da se stopi nad vodno soparo. Uporabila sem belo in temno kuverturo. Temni kuverturi sem dodala še nekaj koščkov navadne čokolade Milka. Ne dodajamo nobenega olja ali masla ampak samo stopimo. Na dno modela z majhno žličko nanesemo prvo plast kuverture. Pazimo, da ne bo preveč (da bo še prostor za polnilo in obliv) ali premalo (da bi se videlo skozenj). Da ne bomo predolgo čakali lahko damo vse skupaj v skrinjo. Ko se čokolada strdi nabrizgamo nutelo vendar pazimo, da se ne dotika na strani, saj moramo vse dobro zaliti s kuverturo, da polnilo ne steče ven. Na nabrizgano nutelo dodamo lešnik, čez vse skupaj pa do roba napolnemo kuverturo. Vse skupaj damo ponovno v skrinjo.
Ko se čokolada strdi jih previdno damo iz modela, v papirnate podstavke in to je to :) Vse skupaj lahko naredite v eni uri, na mizi pa zdrži...no ja ne preveč dolgo zato priporočam malo večjo zalogo :D
English:
On Friday my mom had birthday and I baked all day for the evening :) I wanted to make many different things to have something for everyones taste. Among other things I made pralines which I made for the first time. And today I repeated the exercise :)
For pralines I used chocolate couverture, Milka chocolate, hazelnuts, nutella and silicone mold. I bought the mold in the store Tedi in Celje which was originally intended for the preparation of ice but is also great for pralines. And the price is great: I gave 1€ while the molds for pralines are so much expensive. For me the silicone molds are the best because they are the best for the usage, suitable for the oven and for the cool box and the removal out of him is easy.
It is important to melt chocolate couverture above the water steam. I used white and dark chocolate couverture. I added a few pieces of Milka chocolate in the dark couverture. Don´t add any oil or butter- only melt it . Apply the first layer of couverture at the bottom of the model with a small spoon. Be careful not to apply too much (it must be room for filler and couverture) or too little (you can see the fill through it). Put everything in the cool box. When the chocolate is hard enough apply nutella in the middle but take care not to touch with her on the side (this can later run out). Add hazelnut at nutella and fill to the edge the couverture. Give back to the cool box to harden it.
When the pralines are hard enough put them carefully out from the mold and put them on the paper mats and that's it :) You can do everything in one hour and they stay on the table... well, not too long so I recommend to make some more :D
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