Sastojci: 150 g mlevenih sirovih pistaća (blago pečenih, neslanih), 100 g čokolade za kuvanje ili domace crne cokolade ili crne vegan cokolade, 50 g neslanog putera ili kokosovog ulja ili veganski cvrsti puter, 50 ml biljne pavlake* ili mleka, 2 kašike meda ili javorovog sirupa.
Priprema:
1. Pistaće blago proprži**, na srednje niskoj temperaturi (3) ili srednjoj temperaturi (4) na skali od 1 do 6, u suvom tiganju 2–3 minuta.
Dok pržiš, stalno ih mešaj da se ravnomerno zagrevaju. Počece da mirišu i dobiju svetlo zlatnu boju za 2–3 minuta.
2. Ostavi pistace da se potpuno ohlade.
3. U blenderu samelji u finu pastu.
4. U šerpici, na niskoj temperaturi (2) ili srednje niskoj temperaturi (3) zagrej pavlaku sa puterom i medom. Pavlaka ne sme da kljuca.
Zagrevaj polako, stalno mešajući.
Skloni sa sporeta odmah kada se smesa ujednači i počne lagano da ključa ili peni. Ako pavlaka provri:
- Može se razdvojiti i postati “uljana” ili grudvasta.
- Smesa za bajaderu može izgubiti glatku, kremastu teksturu.
Cilj je samo lagano je zagrejati, da se puter i med otope i sjedine, a čokolada kasnije može da se otopi u toploj smesi.
5. Skloni sa sporeta. Dodaj čokoladu i mešaj dok se ne otopi.
6. Dodaj pistace i sjedini u glatku smesu.
7. Sipaj u kalupe ili pleh obložen papirom za pečenje. Poravnaj.
8. Ostavi da se hladi na sobnoj temperaturi oko pola sata ili duže zavisno od temperature prostorije u kojoj se hladi.
9. Zatim stavi u frižider na hlađenje 3 h.
Ako odmah staviš vrelu ili toplu smesu u frižider, može doći do kondenzacije i površina bajadere može da postane “mokra” ili se ne stegne ravnomerno.
10. Iseci na kocke ili pravougaonike.
Opis
Pistaci bajadera ima intenzivan orašasti ukus i bogata je proteinima i zdravim mastima.
Napomena za biljnu pavlaku
Koje pavlake mogu da idu u bajadera od pistaca?
Moze ali nemojte dodavati zaslađivač ili ukuse.
Moze ako nije zaslađena.
3. Biljna pavlaka od ovsenih pahuljica bez aditiva
Da moze. Nemojte dodavati zaslađivače. Imace blaži ukus od kokosove pavlake.
4. Neutralna biljna pavlaka bez dodatog šećera
Moze. Ukus će biti neutralan i blago kremast.
Koje pavlake ne mogu da idu u bajadera od pistaca?
Ne. Zato sto je slatka.
Napomene za prženje pistaca:
1. Tiganj uvek zagrej lagano pre dodavanja pistaća – srednja temperatura (3–4 na skali od 1 do 6) je sasvim dovoljna. Ako je tiganj pretopao, pistaći će brzo crniti spolja, a ostati sirovi unutra.
2. Stalno mešaj ili protresi tiganj – čak i svakih 30 sekundi je dovoljno. Tako se toplota ravnomerno rasporedi i sprečava zagorevanje.
3. Pažljivo prati boju i miris – pistaći će početi da mirišu aromatično i blago tamniti, to je znak da su gotovi. Čim osetiš miris pečenih orašastih plodova, odmah skini sa vatre.
4. Ohladi odmah nakon prženja – prebaci ih na tanjir ili papirni ubrus da se hlade. Toplota tiganja može nastaviti da ih peče ako ostanu unutra.
5. Ako želiš sigurnu varijantu, možeš ih i 5 minuta staviti u rernu na 150°C (300°F), mešajući na pola vremena – rerna ravnomerno greje i manja mogućnost da ce pregoreti.
Saveti:
1. Topljenje čokolade – koristi metodu na pari (bain-marie), ili jako kratko u mikrotalasnoj, po 15–20 sekundi, i stalno mešaj.
2. Čokolada ne sme da bude vruća, samo tečna, da se lepo sjedini sa puterom i pavlakom.
3. Ne preteruj sa mešanjem – dovoljno je samo dok se sve sjedini. Previše mešanja može da unese vazduh i bajadera postane tvrđa nakon hlađenja.
4. Hlađenje – sipaj smesu u kalup ili silikonske modle i ostavi prvo da se ohladi na sobnoj temperaturi 30 minuta, a zatim u frižider još 2-3 sata. Ovo sprečava da se formira “film” na vrhu i pomaže ravnomernoj teksturi.
5. Aroma*** – za dodatni miris možeš dodati malo vanile ili pomorandžine korice, vrlo malo, tako da istakne prirodni ukus pistaća, a ne da dominira.
Napomena za aromu
1. Koliko i koje vanile?
- Vanila ekstrakt (prirodni) – najbolja opcija. Dovoljno je ½ kašičice. Daje fin, topao miris bez dominacije.
- Vanila pasta – još intenzivnija i aromatičnija, koristi se ¼–½ kašičice.
- Mlevena burbon vanila – prstohvat je sasvim dovoljan.
2. Koliko pomorandžine korice?
- ½ kašičice sitno rendane korice, ili
- prstohvat (oko ¼ kašičice) ako želiš vrlo suptilan miris.
Važno je da korica bude samo narandžasti deo (bez belog dela koji gorči).
Ingredients: 150 g of ground raw pistachios (lightly roasted, unsalted), 100 g of cooking chocolate or homemade dark chocolate or black vegan chocolate, 50 g of unsalted butter or coconut oil or vegan hard butter, 50 ml of plant-based cream* or milk, 2 tablespoons of honey or maple syrup.
Preparation:
1. Lightly fry the pistachios**, at medium-low temperature (3) or medium temperature (4) on a scale from 1 to 6, in a dry pan for 2-3 minutes.
While frying, constantly stir them so that they heat up evenly. They will start to smell and turn a light golden color in 2-3 minutes.
2. Leave the pistachios to cool completely.
3. Grind into a fine paste in a blender.
4. In a saucepan, heat the plant-based cream with butter and honey at low temperature (2) or medium-low temperature (3). The cream must not boil.
Heat slowly, stirring constantly.
Remove from the stove immediately when the mixture becomes even and starts to boil or foam. If the cream boils:
- It can separate and become "oily" or lumpy.
- The bajadera pralines mixture can lose its smooth, creamy texture.
The goal is to heat it slightly, so that the butter and honey melt and combine, and the chocolate can later melt in the warm mixture.
5. Remove from the stove. Add the chocolate and stir until it melts.
6. Add pistachios and mix into a smooth mixture.
7. Pour into molds or a tray lined with baking paper. Level the surface with a spatula.
8. Let it cool at room temperature for about half an hour or longer depending on the temperature of the room in which it is being cooled.
9. Then put it in the refrigerator to cool for 3 hours.
If you immediately put the hot or warm mixture in the refrigerator, condensation may occur and the surface of the bajadera pralines may become “wet” or not set evenly.
10. Cut into cubes or rectangles.
Description
Pistachio bajadera pralines has an intense nutty flavor and is rich in protein and healthy fats.
Note for plant-based cream
Which plant-based creams can go in pistachio bajadera pralines?
Yes, but do not add sweeteners and flavors.
Yes, if it is not sweetened.
3. Plant oat flakes cream without additives
Yes, you can. Do not add sweeteners. It will have a milder flavor than coconut cream.
4. Neutral plant cream without added sugar
It can be used. The taste will be neutral and slightly creamy.
Which creams can't go in pistachio bajadera pralines?
Not. Because she's sweet.
Notes for frying pistachios:
1. Always heat the pan slightly before adding the pistachios - a medium temperature (3-4 on a scale of 1 to 6) is quite sufficient. If the pan is too hot, the pistachios will quickly blacken on the outside and remain raw inside.
2. Constantly stir or shake the pan - even every 30 seconds is enough. Thus, the heat is evenly distributed and prevents burning.
3. Carefully monitor the color and smell - the pistachios will start to smell aromatic and darken slightly, this is a sign that they are ready. As soon as you smell the roasted nuts, immediately remove from the heat.
4. Cool immediately after frying - transfer them to a plate or paper towel to cool. The heat from the pan may continue to fry them if they stay inside.
5. If you want a safe option, you can also put them in the oven at 150°C (300°F) for 5 minutes, stirring half way through - the oven heats evenly and there is less chance that they will burn.
Tips:
1. Melting the chocolate - use the steam method (bain-marie), or very briefly in the microwave, 15-20 seconds at a time, and stir constantly.
2. The chocolate must not be hot, only liquid, so that it blends well with the butter and cream.
3. Do not overmix - just until everything is combined is enough. Too much mixing can introduce air and make the bajadera pralines harder after cooling.
4. Cooling – Pour the mixture into a mold or silicone molds and let it cool first at room temperature for 30 minutes, then in the refrigerator for another 2-3 hours. This prevents a “film” from forming on top and helps with an even texture.
5. Flavoring – for extra flavor, you can add a little vanilla or orange zest, very little, so that it highlights the natural flavor of the pistachios, and not dominate.
Note for aroma
1. How much and which vanilla?
- Vanilla extract (natural) – the best option. ½ teaspoon is enough. It gives a nice, warm fragrance without dominating.
- Vanilla paste - even more intense and aromatic, use ¼-½ teaspoon.
- Ground bourbon vanilla - a pinch is quite enough.
2. How much orange peel?
- ½ teaspoon of finely grated zest, or
- a pinch (about ¼ teaspoon) if you want a very subtle scent.
It is important that the peel is only the orange part (without the white part that is bitter).
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