nougat 7.0 update - Gadget World
The Globe and Mail: Making nougat from scratch isn’t as complicated as it looks Though many Canadians may think of nougat as a one-dimensional, airy-sweet candy bar filling, across the Middle East and Europe, more artisanal versions are popular, often studded with almonds, ... I believe the dense, chewy nougat is more French while the lighter, fluffier kind is more Italian - though you will find both kinds in each country. Nougatine is an entirely different animal - more of a crispy butter caramel with lots of sliced, granulated and or slivered almonds.
Understanding the Context
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.
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I'm planning... Anita Chu (aka Pastrygirl) in Field Guide to Candy has a recipe for Chocolate Nougat dipped in chocolate later. Confectionery partner, Barbara, and I have decided to make this tomorrow. For fun. And because we haven't made it before.
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It's fluffier than European nougat, which we have made a few ti... 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. Out of nougat wafer paper!
- 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.