Quick & easy Soft Peanut Nougat for the festival! Surprise your guests with this Nougat!
Mix sugar, nuts and egg whites for a soft and delicious Nougat that melts in mouth! You will be overwhelmed with this recipe! Very easy! It's an incredibly delicious peanut Nougat. You will be surprised how easy and delicious this peanut nougat is. Peanut Nougat for the Christmas vacation. How to make simple and quick Peanut Nougat sweets also knowns as Mantecol. Anyone can make it, your whole family and guests will love these sweets!
Recipe Ingredients:
400 g roasted peanuts
2 tsp oil
¼ tsp salt
300 g sugar
2 egg whites
100 ml water
2 tbsp honey
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Quick, easy nougat for holidays and Christmas ????! No baking, surprise your family!
Mix egg whites with sugar and almonds! You will be overwhelmed with this recipe! Very easy! It's an incredibly delicious sweet. You will be surprised how easy and delicious it is. Almond Nougat for the Christmas vacation. How to make simple and quick Almond Nougat sweets. Anyone can make it, your whole family will love these sweets!
Full recipe at:
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#vargasavour #dessertrecipe #Nougat
Quick, easy Chocolate Nougat for holidays and Christmas ????! Surprise your family with this Nougat!
Mix almonds, pistachios, hazelnuts and peanuts with chocolate! You will be overwhelmed with this recipe! Very easy! It's an incredibly delicious sweet. You will be surprised how easy and delicious it is. Chocolate Nougat for the Christmas vacation. How to make simple and quick Chocolate Nougat sweets. Anyone can make it, your whole family will love these sweets!
Recipe ingredients
35 g almonds
35 g hazelnuts
35 g roasted and salted peanuts
35 g pistachios
200 g dark chocolate
75 g milk chocolate
20 g butter
100 ml cream
2 tbsp amaretto
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#vargasavour #dessertrecipe #Nougat
Gâteau Nougatine/ كيكة النوقاتين
Gâteau praliné nougatine
C’est le mois des bûches, gâteaux, entremets,.... ???? j’en profite pour partager avec vous une autre recette facile et délicieuse.
Pour voir mes vidéos en avant-première, abonnez-vous à ma chaîne YouTube et n'oubliez pas de liker, commenter et partager au max !!!
????Les ingrédients :
[ pour un moule 20 cm de diamètre ]
???? Dacquoise:
- 6 blancs d'oeufs
- pincée de sel
- 1/2 cuillère à café de citron
- 110g sucre glace
- 50g farine
- 130g noisette et amandes en poudre :
????Praliné noisette amande :
- 80g sucre
- 40g noisettes
- 40g amandes
????Nougatine :
- 50g sucre
- 50g beurre
- 50g glucose
- 50g noisettes torréfiées et concassées
- 50g amandes blanches concassées
????Crème pâtissière :
- 750ml lait
- 6 jaunes d'oeufs
- 150g sucre
- 1 sachet (7g) sucre vanillé
- 82g amidon de maïs
- 100g beurre
????Crème au beurre allemande praliné ( c'est la crème mousseline) :
- 200g de beurre mou
- crème pâtissière
- praliné
????Pour la décoration:
- Praliné , nougatine , chocolat,...
عسلامة الناس الكل ان شاء الله تكونوا بألف خير ، وصفة اليوم قاطو النوقاتين من أبن وألذ الكيكات والأكثر مبيعا في رأس السنة ننصحكم تجربوها
???? المقادير:
[قطر 20 صم]
???? داكواز :
- 6 بياض بيض
- رشة ملح
- نصف ملعقة صغيرة عصير ليمون
- 110غ سكر ناعم
- 50غ فارينة / دقيق / طحين
- 130غ بندق (بفريوة) ولوز
???? براليني:
- 80غ سكر
- 40غ لوز
- 40غ بفريوة (بندق)
????نوقاتين:
- 50غ سكر
- 50غ زبدة
- 50غ غليكوز
- 50غ لوز
- 50غ بفريوة (بندق)
????كريم باتيسييار:
- 750مل حليب
- 6 صفار بيض
- 150غ سكر
- 1 كيس (7غ) سكر فانيليا
- 82غ نشاء الذرة
- 100غ زبدة
????كريمة الزبدة الألمانية بالبراليني أو ما يسمى بالكريم موسلين:
- 200غ زبدة بحرارة الغرفة
- كريم باتيسييار
- براليني
????Ingredients :
[ For a mold :20 cm ]
???? Dacquoise:
- 6 egg whites
- A pinch of salt
- 1/2 tsp lemon juice
- 110g icing sugar
- 50g all-purpose flour
- 130g ground hazelnuts & almonds
????Praline paste :
- 80g sugar
- 40g hazelnuts
- 40g almonds
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Hazelnut Dentelles | Chef-Development
Hazelnut dentelles are a fantastic addition to almost any dessert.
Sweet, Crisp & Nutty, they provide a perfect balance of elegance, interest, height and texture to any after dinner treat!
Dentelles (French for “Lace” ) are really a kind of sugar tuile which get there name from the unique lacey pattern they make when cooked.
Find the Full Recipe here; chef-development.com/hazelnut-dentelles
WATCH THE LATEST VIDEO | JAPANESE MILK BREAD :
We have added some finely chopped toasted hazelnuts to this mix to bring out a deeper, richer flavour in these delicate little dentelles. But if hazelnuts aren’t your thing don’t walk away just yet! The hazelnuts can easily be interchanged with any other nut you prefer, or even chopped cocoa nibs, if you are looking to create a nut-free version.
Whether you prefer a more organic look of broken shards or cutting out neat shapes these Hazelnut dentelles can add, flavour, texture and visual impact to any dessert. Once cooked these little biscuits will last up to 3 days, stored in an air tight container, so are perfect for making in advance and keeping until it is time to plate up.
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Praline Chocolate Mousse Cake
Hazelnut Praline Chocolate Mousse cake recipe (16cm cake)
Praline paste
150g sugar
75ml water
150g hazelnuts
if it is difficult to process the caramelized hazelnuts into paste, add 1 - 2 tsp neutral flavour oil
Chocolate sponge cake (pan size: 36 x 22cm or 14 x 9 in)
30g dark chocolate
30g butter
40g (ml) milk
3 egg yolks
30g cake flour (or all purpose flour)
15g cocoa powder
3 egg whites (I'm sorry. There is a typo in a video, it's actually 3 egg whites instead of 4)
60g sugar
Chocolate mousse
55g - 65g dark chocolate
35g hot heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk
125g cold heavy cream, semi whipped
Praline mousse
55g praline paste
1 gelatine sheet (1.5g)
1tbsp milk
125g cold heavy cream
Chocolate glaze
40g sugar
60g water
15g glucose syrup (or corn syrup)
10g cocoa powder
2 gelatine sheets (3g)
Pour the glaze mixture at 30-35C over the cold cake, then put the cake back into the fridge for 15 - 30 minutes and unmold the cake
You can soak the sponge cake sheets with espresso or milk and decord the cake top as you like
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