Lešnikov pralinee / Hazelnut praline

by Cimetovo dekle

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Tale zadevca pa diši in je veliko okusnejša kot pa izgleda, prisežem. Je nekaj najbolj dobrega na svetu in odkar sem ugotovila, da si to lahko ustvarjam sama doma, sem preprosto obsedena. Prvič sem se z lešnikovem pralinejem srečala na tečaju pri Naserju, recept pa sem si malo priredila po svoje, čeprav kaj dosti ni za razmišljat, praline so pač karamelizirani oreščki  v pasto. Na tečaju smo sicer delali tudi mandljev pralinee, ki se dela na enak način, vendar je mogoče lešnikov vsaj za doma bolj primeren, saj pride masa bolj tekoča, s tem pa olajšamo delo našemu mikserju.  Hiša vam bo dišala po karameliziranih lešnikih, ki jih seveda ne rabite zmleti v tako tekočo pasto, kot jo vidite na sliki, lahko si jo samo natrete in si krokante posujete po sladoledu, ali na vrh torte, izbire je veliko. Jaz sem se vseeno odločila, da grem do konca in do konca sem tudi šla 🙂
Nekaj napotkov vam vseeno lahko dam in sicer: karamelizirane lešnike čimbolj nadrobite, preden jih date v mikser. Na začetku začnite postopoma, vmes se ustavljajte in z žlico poberite, kar je na na straneh. Če sem vam zdi, da se mikser vrti v prazno, mu pomagajte z kakšno žličko olja (jaz sem uporabila arašidovo), vmes konstantno preverjajte kakšen je mikser na dotik, moj je plastičen in je bil na koncu malo mlačen, če vaš postane vroč, prenehajte in nadaljujte, ko se vam ohladi. Pralinee shranite v posodico in jo dobro zaprite, v hladilniku vam zdrži tudi do pol leta, mogoče celo več (če seveda uspete zdržati tako dolgo, brez da bi ga snedli ;))

Glasbena podlaga: Waves

Recept
(iz te količine dobimo okoli 300 g pralineja)
200 g celih lešnikov
150 g sladkorja (jaz sem uporabila rjavega)
50 g vode (ni nujno, vendar vam olajša karameliziranje)

Lešnike segrejte v pečici, kakšnih 10 min na 150°C. Kolikor gre, jih poskusite olušiti, saj vam bo olup pogrenil vaš praline,  nato jih dajte nazaj v toplo, vendar ugasnjeno pečico. Lešniki morajo biti topli, ko jih date v sirup. Vodo in sladkor kuhajte do svetlo rjave karamele. Znižajte temperaturo, dodajte lešnike in karamelizirajte. Čez čas se vam bo karamela skristalizirala, nič skrbet, povečajte temperaturo in konstantno mešajte.  Ko se vam karamela ponovno utekočini poskusite 1 lešnik prerezati, če je dovolj pečen, bi moral biti prerez po celem enakomeren. Če ni, karamelizirajte še nekaj min. Vročo maso razlijte po pekaču in čim bolj sploščite v ravno ploskev (da se vam hitreje ohladijo). Počakajte, da se vam ohladijo, nato jih nadrobite, jaz sem jih prvo z roko, nato sem jih zavila v kuhinjsko krpo in nekajkrat potolkla z valjarjem. Prenesite v mikser in miksajte postopoma, vsakič postrgajte kar je na straneh. Če je masa zelo suha, lahko dodate žličko olja. Po 5 min bi se masa morala utekočiniti.

Hazelnut praline
This is something you just have to try. If you love hazelnuts like I do, than this is something you just have to make. It is so, so good, i put it in everything, it is just so dang awesome:)
I have some pointers for you though: If you have a plastic mixer, like I do, you have to crush the caramelised hazelnuts as much as you can, before mixing it. Also hazelnuts are a bit easier to mix, then almonds, because they have more fat, but you can also make almond praline, you will maybe need a bit extra oil, to help the process, but the end result will be just as good as the hazelnut praline. Also, when mixing be sure to stop regularly and scrap down the sides, and if you notice that your mixer is getting to hot, when mixing, just stop, let it cool down, then finish the job (you won’t regret it, i promise ;))

Enjoy 😉

Recipe
(with this amount you will get about 300 g of hazelnut praline)
200 g hazelnuts
150 g sugar (i used brown)
50 g water (not necessary, just to make your caramelisation process a bit easier)

First put your hazelnuts in the oven, that you preheated to 300 F /150 C. Warm them up, for about 10 min, then try to peel them, because the peel of the hazelnut can make the praline a bit bitter, which you don’t want. Put them back in the warm oven, and turn it off. In the meantime make your caramel, just put water and sugar in a pan and let it caramelise until golden brown, then add your hazelnuts and mix. In the process of caramelising your caramel will crystallise, don’t worry, just mix and it will liquify on its own.Its done, when the hazelnuts are cooked all the way through (you can check, by cutting one hazelnut in half). Pour the mixture on a cold surface and let it cool down completely. Then break it apart as much as you can, then put it i a towel and hit it with a rolling pin, so that you break the hard caramel as much as you can. Put it in your food processor and mix it, stopping every once in a while to scrape down the sides. Add a little bit of oil if necessary, but not to much, 1 tsp should do the job. Mix until you get a smooth paste. Store it in a airtight container, where it will last you up till 6 months (if you can make it that far and not eat it :D)