- Confections! (2006-2012) - Pastry Baking - eGullet Forums
Nougat starting to stiffen Nougat ready to flatten Put another pan on top, add all the weights you can find Ready for cutting the next day Edited June 24, 2006 by Kerry Beal (log) the Chocolate Doctor www thechocolatedoctor ca www eztemper com Confectionary Course • Confectionary Course Q A eGullet foodblog 2006 • eGullet Foodblog 2012
- Bonomos is Back! - Ready to Eat - eGullet Forums
(Technically it's not a taffy at all, but a "short" nougat ) Bonomo's hasn't been made for at least 20 years and has been much sought after by those like me who remember it fondly It's connection to the Pennsylvania Dutch Festival: it's made in Pennsylvania under contract by Classic Caramel in Camp Hill near Harrisburg for Bonomo's owner
- Food-related quirks and neuroses - Page 2 - eGullet Forums
We used to bite off all the chocolate surfaces on a 3 Musketeers bar, and then gobble the gooey nougat center which took FOREVER to melt completely But alas, that was back in the '50's, when they still used real egg yolk in the nougat
- Cooking with Chocolates and Confections by Peter Greweling (Part 1)
The process its ok , I just find his recipes to contain too many ingredients that are not necessary :-P Cutting the recipe in half its a little bit a pain , because the quantities are minimal for certain ingredients The nougat in my KA was like invisible and really didint get too much volume, you would need more eggswhite and syrup , anyway
- Godiva Platinum Collection - Ready to Eat - eGullet Forums
A sensuous wine and supporting fruits purée gelée topped with a sinfully smooth 100% pure hazelnut butter nougat perfectly perfumed with aromatic oil infusions Yes, I have to agree with you about Godiva being passé the artisanal stuff wins hands down!! Thanks, Zuke, for this info! Melissa Goodman aka "Gifted Gourmet" 2 weeks later
- Traditional Christmas Desserts - France: Cooking Baking - eGullet Forums
In Provence, it is traditional to serve thirteen desserts for Christmas eve They are : pompe à l'huile (a brioche made with olive oil), raisins, figs, dried plums from Brignoles, apples and pears, candied citron, jams, quince cheese, nougat (black and white), fresh cheese, small brioches (fougasses), fried bugnes, cumin and fennel seed cookies
- The size of a candy bar - Ready to Eat - eGullet Forums
More salt and nut ratio to the nougat We all agreed that the bigger Reese's PB cups are better I personally really love those little tiny square Milky Way Midnights -- the ratio of dark choc to the filling is wonderful But, I had a hankering for one the other day and bought the full-size bar Ick
- 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
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