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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
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
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
Out of nougat wafer paper! - Pastry Baking - eGullet Forums Home The Kitchen Pastry Baking Out of nougat wafer paper! Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts These advertising-free forums are provided free of charge through donations from Society members
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
Chocolates and Confections by Peter Greweling The nougat is very yummy, it should be set up in the morning and ready for cutting, but the beater tasted good! I used wafer paper for the first time and am unsure as to which side should be used in contact with the nougat: smooth or nubbly?
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
Nougat using powdered egg whites - Pastry Baking - eGullet Forums Can powdered egg whites be used to make nougat torrone? Has anyone had experience with this and been successful? I tried it once with a "3 musketeers" recipe and it was extremely chewy (you could've used it as a doggie pull toy) I'd prefer to use powdered whites but am hesitant to try unless the
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