Pralinice sa malinama / Raspberry Roses

Ovih dana baš sam se lepo igrala sa ovim pralinicama,možda će neke od njih da se i vama dopadnu.

(Scroll down for English version )

Sastojci:

250 g bele čokolade
nekoliko kapi boje ( ja sam koristila ekstrat maline )

Sastojci za punjenje:

70 g bele ćokolade
100 g malina
20 g šećera
1 kašika Himbeergeist (liker od malina )
10 g putera

Priprema:

Čokoladu iseći na manje komade, u šerpicu staviti vodu i pustiti da provri, preko te šerpice stavite manju metalnu zdelicu i u nju staviti svu čokoladu, mešajući,otopiti je. Otopljenu čokoladu staviti u zamrzivač na 10 minuta i ponovo je otopiti na pari ( ovaj postupak je veoma važan, da vam se pralinice ne bi topile pri dodiru sa prstima).

Otopljenom čokoladom, pomoću četkice, premazati kalupiće,  i staviti ih u zamrzivač na 5 minuta,uraditi to još jednom.

Pripremiti ganache

Iseći sitnije 70 g bele čokolade.

Kuvati maline sa 20 g šećera oko 2 minuta i procediti kroz veoma sitnu cediljku,dodati sitno isečenu čokoladu i otopiti je u vrućem sirupu od malina.

Ostaviti da se ohladi, dodati liker sve zajedno sjediniti i na kraju dodati omekšali puter sobne temperature.
Staviti kremu u kuvarsku kesu i sa dugim nastavkom istisnuti kremu u kalupiće premazane sa čokoladom.Ostaviti da se korica formira na gornjem sloju.

Zagrejati ostatak roze čokolade, sipati preko kreme i ostaviti u frižider  da se potpuno ohlade.

Rastegnuti malo silikonski kalupić i tek onda ih pažljivo izgurati iz kalupića.

Staviti ih u papirne korpice ili zapakovati u neku lepu kutiju i pokloniti svojim prijateljima.

Uživajte u njima!!!

Prijatno!!!!

English Version

Raspberry  Roses

One more recipe  for delicious pralines

Ingredients:

250 g white chocolate for the mold

1 pinch or few drops  food coloring ( e.g. red )

Filling:

70 g white chocolate

100 g raspberries

20 g sugar

1 tbs raspberry brandy/liquor

10 g butter

Directions:

Cut chocolate in a smaller pieces,prepare the dishes for a bain-marie and bring the water to the boil.Put chocolate in the top dish and let it melt,stirring it.Melted chocolate put in the freezer for 10 minutes and then melt it one more time. This is easier way of tempering chocolate.

With the small brush, brush chocolate on the sides and bottom making sure that all the sides and bottom is cover with chocolate.

Put it back in the freezer for 5 minutes and then coat with one more coating of chocolate.Put it back one more time in the freezer  for 5 minutes.

For filling chop white chocolate into small peaces.

Boil the raspberries with the sugar for 2 min,…remove from heat and pass through a very fine sieve.Dissolve the chocolate in the hot raspberry puree.Allow to cool and add raspberry  liquor and fold in the room temperature butter.

Put filling into a piping bag and fill the molds up to 3mm beneath the top edge.Put in a cold place  until a skin has formed.

Seal the molds  with heated remaining pink chocolate.

Put  in a fridge.

Carefully remove the pralines from the mold when chocolate is firm. ( pull mold with your hands first then push them very gently out )

Enjoy them with your friends or pack them in a nice gift box and give them as a present to loved ones.

Bon Appetit!!!