Pralines with peanut butter and caramel cream

Preparation steps

• First make peanut butter. This is a slightly harder and longer process but it can be done. First you need to bake the peanuts in the oven. Peel it, pour a tablespoon of two olive oils, mix well, pour on a baking sheet, which you set with baking paper and bake in the oven at 175 ° C for about 30 minutes or until slightly browned. You can determine the amount yourself, because even if it remains, it can be used for many other desserts. I baked about 3 cups of 250 ml each and I needed two trays because the peanuts need to be put in just one row. Put the cooled peanuts in a multipractice, add 2 more tablespoons of oil, 1 teaspoon of sea salt and crush it all the way you like, someone likes it to be just like butter, someone to have pieces of peanuts. You have to stand a few times, use a spatula to remove everything from the pages of the multipractice and continue to the desired texture. Pour the butter prepared in this way into a jar and keep it in the refrigerator, it can take several months.
• Now make the caramel cream. Put sugar in a small saucepan to melt and get the color of amber. While the sugar is melting, heat the butter and sweet sour cream and pour in the caramelized sugar, mix with the whipping wire, until everything is combined and the mixture thickens. If the pralines for adults are in sour cream and butter, you can also add a spoonful of two rums or brandy. Leave it to cool a bit, but not too much, it must not be too hot, it will melt your chocolate walls.
• Melt the chocolate on a steamer or in the microwave. I used Belgian milk couverture chocolate. (Chocolate and peanut butter are not exactly the right measurements, because it all depends on how many molds you will make pralines in) Put the melted chocolate in the freezer for ten minutes to cool completely and melt it again. this way you temper the chocolate and you won't have fingerprints on the pralines, I still wear plastic gloves when I take them out of the mold ... many times it depends on the quality of the chocolate)
• Brush all around the sides and along the bottom with melted and slightly cooled chocolate. Put the mold in the freezer for 5 minutes, take it out and coat it once more and put it back in the freezer for 5 minutes.
• Take a little peanut butter, put it in a coated mold and do so until you fill all the pralines, but do not put too much, only up to half of the mold. Pour a little caramel cream over the peanut butter and leave it to harden a bit. When the caramel has set, pour the rest of the melted chocolate over the opening and flatten it over the mold with the blunt side of a knife, removing the chocolate, so that the pralines are flat at the bottom.
• Pralines prepared in this way are a great gift for Christmas, New Year, birthday, Easter. Put them in small paper baskets, pack them in a decorative box, tie them with a beautiful bow and who needs a better gift than this.
• I will take these pralines to our granddaughter, she loves chocolate and it won't last long with her. I got 15 such pralines and peanut butter was left for other beautiful desserts, which will be prepared.
• Pleasant !!!!!