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- Nougat is too soft, any remedies? - eGullet Forums
i made the nougat (kerry beal's recipe from recipe gullet), it set up to a very soft consistency - doesn't hold its shape and very sticky, i wonder whether there is anything i can do know to remedy this my plan at the moment is to roll it in chopped pistachios and serve in small paper cups
- Confections! What did we make? (2017 – ) - Page 36 - Pastry Baking . . .
How did you know when to stop mixing it? And what recipe did you use? I used the Nougat Montelimar recipe from Notter's The Art of the Chocolatier Mostly because it calls for all liquid egg white I think Greweling calls for powdered egg white - which we didn't have on hand at the workshop I was very careful to heat all the ingredients as
- Replicating Three Musketeers Filling. . . - Pastry Baking - eGullet Forums
Hi all,My son is turning 10, and asked me whether I could make his birthday cake "like a Three Musketeers bar " I'm thinking a chocolate marshmellow filling, but I don't want it to set up as firm as homemade marshmellows do Any suggestions would be most appreciated!Thanks
- Nougat Paste - Pastry Baking - eGullet Forums
I have a really snooty chocolate book that has a large collection of recipes involving nougat paste In this book, all the nougat is a mix of ground nuts, sugar and chocolate and according to the authors, comes in various nut chocolate combinations and is readily available Now seeing as this boo
- Report: eGullet Chocolate and Confectionery Workshop 2025
People are starting to arrive in Texas! @Chocolot @Kerry Beal @Alleguede and many others arrived earlier this week and have been preparing for the workshop!
- Nougasec - Dry Nougat - Pastry Baking - eGullet Forums
He has lots of candy making and chocolate books and was asking if I knew of a supplier of 'dry nougat' that is used in a number of recipes in the two volume Lenotre 'Chocolates et Confiserie' It appears that it is used in nougatine and hard candy recipes A bit of research on-line leads me to something called Nougasec made by Louis-Francois
- Nougat paste - Pastry Baking - eGullet Forums
I spotted something called 'Nougat Paste' at the local bakers place I go to for my confectionery needs it's actually ground hazlenuts,ground almonds, some veg oil and sugar It tastes great, very good quality I was hoping to find some 'Gianduja' but this was the closest they had I'm planning
- Confectionery 101 - The eGullet Culinary Institute (eGCI) - eGullet Forums
CLASS 2: NOUGAT Nougat is the base for a large variety of familiar confections Mixed with nuts or dried fruits it forms traditional European treats such as the French nougat Montelimar, Italian Torrone and Spanish Turron Many North American chocolate bars contain a form of nougat as the base, bars such as Snickers, Milky Way, Three Musketeers and Mars Cherry-laced nougat is the biggest
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