How To make Chocolate Nougatines
1 c Sugar
1/3 c White corn sirup
1/3 c Strained honey
1/4 c Water
1/4 ts Salt
2 Egg whites
1 c Chopped nuts
1/4 ts Vanilla
1/2 lb Dipping chocolate
Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball stage (265 - 270 F). Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup, beating constantly with the egg beater or a spoon. Boil remaining sirup to hard crack stage (285 - 290 F). Pour gradually onto egg mixture, beating constantly. Place
over fire on asbestos mat. Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow pans. When cool cut in squares. Coat these with melted chocolate. Winifred McGovern, Waterville, MN.
How To make Chocolate Nougatines's Videos
Nougat de Montélimar Recipe – Bruno Albouze
Nougat also known as Torrone is one of the most precious and ancient treat ever created. In addition to be the perfect long shelf life holidays gift, nougat candy can be made in many different ways. Almonds and pistachios are the most popular nuts used but dried and candied fruits such as orange peels can also be added..it sublimates the final product. Enjoy! ????
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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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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:
More related recipes:
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#vargasavour #dessertrecipe #Nougat
Nougatine au Sésame --- (نوكاتين بالزنجلان (السمسم
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Ingrédients
- 100 g de glucose.
- 100 g de sucre.
- 25 g d'eau.
- 20 g de beurre salé.
- 110 g de sésame.
Pour le ganache :
- 100 g de sucre glace.
- 100 g d' amande grillé.
- 60 g de chocolat noir.
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Ingredients
- 100 g of glucose.
- 100g sugar.
- 25 g of water.
- 20 g salted butter.
- 110 g of sesame.
For the ganache:
- 100 g icing sugar.
- 100 g of toasted almond.
- 60 g of dark chocolate.
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المقادير
- 100 غرام من الجلوكوز.
- 100 غرام من السكر.
- 25 غرام من الماء.
- 20 غرام من الزبدة المملحة.
- 110 غرام من السمسم.
للكاناش:
- 100 غرام مسحوق السكر.
- 100 غرام من اللوز المحمص.
- 60 غرام من الشوكولاتة السوداء.
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Music by : Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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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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#vargasavourrecipes #nougatrecipe #nougat
Eric Lanlard's Spicy Chocolate Tart Recipe | #TBT
Chocolate is amazingly versatile, and goes great with spices! Have a go at my spicy chocolate tart, inspired by the West Indies. Recipe is below! Happy Throw Back Thursday!!!
Ingredients:
Shortcrust pastry base:
3 tbsp icing sugar
75g unsalted butter
2 egg yolks
100g plain flour
Chocolate filling:
125g double cream
1 cinnamon stick
1 star anise
1 vanilla pod, sliced in half
1/2 tsp ground nutmeg
25g sugar syrup
150g dark chocolate
35g unsalted butter
Syrup:
50ml milk
125g unsalted butter
50g sugar syrup
150g caster sugar
150g grue
Method:
Shortcrust pastry base:
1. Put the butter, icing sugar and egg yolks into a bowl and mix together. Add in the flour and mix well.
2. Put the pastry into the fridge to chill for at least 30 minutes.
3. Roll out the pastry gently and lift onto a tartlet tin.
4. Prick with a fork and cook blind for 12-15 minutes at 180C.
Chocolate filling:
1. Combine double cream, cinnamon, star anise, vanilla, nutmeg, sugar syrup and bring to a gentle simmer.
2.Let it infuse for 10 minutes and then pour it over the chocolate using a sieve.
3. When the mixture is lukewarm add the butter gently with a wooden spoon without over mixing.
4. Fill the pastry shell and leave to set in the fridge for 20 minutes.
Syrup & nougatine:
1. In a pan heat up the milk, butter, sugar syrup and caster sugar, and bring to the boil.
2. Add the “grue” and mix well.
3. Pour the mixture on a silicone paper or matt line baking tray.
4. Cook at 180C until it turns a nice caramel colour.
5. When the nougatine start to cool down you will be able to cut it with a sharp knife or mould it with your hand.
6. When cold add the nougatine decoration on top of the tart and finish it with some cinnamon stick, star anise, grue and gold leaf.
Happy Baking!! E xxx