Nougat is too soft, any remedies? - eGullet Forums
2006年11月20日 · My nougat set up to about the consistency of marshmallow creme. I later found out my candy thermometer was broken and very likely I didn't heat the syrup high enough (it had just barely begun a hard crack stage but was threading==once I began to question the thermometer I went back to the drop a bit in water method.
Nougat using powdered egg whites - Pastry & Baking - eGullet …
2016年8月29日 · Hi Franci - yes you can whip powdered egg whites (just reconstitute the powder with water). I've done it a handful of times for a variety of things (like buttercream and meringue cookies), but the consistency of the finished product (particularly with the cookies) was off.
Nougat Montelimar: revisted - Pastry & Baking - eGullet Forums
2004年10月3日 · The nougat came out great in terms of consistency and flavor. However, I was wondering how people store this after cutting without it all sticking together. I have it stacked in tupperware between sheets of parchment (with the glossy side against the parchment) and it is generally fine, but I was wondering how I could package pieces if I wanted ...
Nougat Paste - Pastry & Baking - eGullet Forums
2006年10月3日 · Nougat is most often made with hazelnuts and certainly the most common variety in Germany is hazelnut. Depending on the application, you can make a pretty passable product by mixing ½ milk chocolate/½ smooth, unsalted and unsweetened hazelnut butter (often available in health food shops).
Nougat - RecipeGullet - eGullet Forums
2006年6月23日 · Nougat. Adaptation of recipe from Time Life series Candy. Be sure to use a nicely flavoured honey and toast the almonds until very fragrant and quite dark. 65 g egg whites (2 large whites) 175 g honey; 220 g sugar; 45 g glucose (white corn syrup) 100 g water; 1 tsp vanilla; 300 g almonds; 125 g pistachios; 20 g pistachio paste (or almond paste ...
Soft-set nougat? - Pastry & Baking - eGullet Forums
2020年12月11日 · Greweling's book has a soft chocolate nougat (think Milk Way style) recipe that includes fat (chocolate and additional cocoa butter) and dry ingredients (milk powder, cocoa powder, and confectioners sugar) and the sugar syrup is cooked to 245°.
Nougat paste - Pastry & Baking - eGullet Forums
2007年11月17日 · I have made a hazelnut truffle that turned out well. You could probably substitute the nougat paste. For 50 truffles it is 80 g room temperature butter, 100 g hazelnut paste, 100 g each melted and cooled milk and dark chocolate. I also added a bit of vanilla essence. Not sure why they call it nougat paste.
Out of nougat wafer paper! - Pastry & Baking - eGullet Forums
2009年12月8日 · It's too late for Christmas, but it just hit me between the eyes. Edible rice paper. You can buy it at a Chinese grocery store. It could have been used to cover the nougat. I want to make the Chinese Milk Candy recipe in Anita Chu's (Pastry Girl) Field Guide to Candy and it calls for edible rice paper. Duh! Problem solved!
Marshmallow/nougat bonbon - Pastry & Baking - eGullet Forums
2022年8月23日 · If the temperature in nougat is high enough, there should not be a concern about egg whites. But I share your concern about marshmallow. Many chocolatiers use fresh whites in their marshmallow. Alternatively you can purchase dried egg whites (and there is a discussion of this on eGullet), but most if not all of them smell and taste terrible.
Nougat for Homemade Snickers Bar - eGullet Forums
2006年9月11日 · Nougat for Homemade Snickers Bar 400 g sugar 150 g glucose (white corn syrup) 125 g water salt 60 g eggwhite 125 g peanut butterPrepare caramel rulers, frame or 8 by 8 metal pan, as per the instructions in the nougat class.Place sugar, glucose and water in small pot and bring to a boil.