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.
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????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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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
???? YOU CAN ACTIVATE SUBTITLES AND TRANSLATION FOR THE RECIPE INGREDIENTS
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#vargasavour #dessertrecipe #Nougat
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
???? YOU CAN ACTIVATE SUBTITLES AND TRANSLATION FOR THE RECIPE INGREDIENTS
Thank you for watching the video and remember to subscribe!
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Activate the notifications above ↑ by clicking on the bell ????
If you liked the video, SHARE it ????
ALL RECIPES FROM VARGASAVOUR
???? YOU CAN ACTIVATE SUBTITLES AND TRANSLATION ????
WRITE ME YOUR QUESTIONS IN THE COMMENTS ????
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Enjoy it and millions of thanks for subscribing to my channel ❤️
#vargasavourrecipes #nougatrecipe #nougat
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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???? YOU CAN ACTIVATE SUBTITLES AND TRANSLATION FOR THE RECIPE INGREDIENTS
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Enjoy it and millions of thanks for subscribing to my channel ❤️
#vargasavour #dessertrecipe #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
Anna's INCREDIBLE Torrone Recipe!
Torrone is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 4 dozen pieces
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
3 large egg whites, at room temperature
pinch salt
2 cups + ¼ cup (450 g) granulated sugar (caster sugar)
2 cups (670 g) honey
2 cups (320 g) blanched whole almonds, lightly toasted
1 cup (120 g) shelled pistachios
2 tsp (10 mL) finely grated orange or lemon zest
1 tsp (5 mL) vanilla extract
cornstarch, for dusting (cornflour)
Directions
1. Grease a 9-x-13-inch (23-x-32-cm) pan and line it with parchment paper so that the paper comes up the sides.
2. Whip the egg whites in a stand mixer fitted with the whip attachment with the salt until foamy and then gradually add ¼ cup (50 g) of sugar until the whites hold a soft peak when the beater is lifted.
3. In a large saucepot, bring the remaining 2 cups (400 g) of sugar and the honey to a boil over high heat while stirring constantly. Keep stirring and use a candy thermometer to gauge when the sugar reaches 280 F (138 C), at which point stop stirring (the sugar will no longer be at risk to boil over) and continue boiling until the sugar reaches 315 F (157 C) – this takes about 4 minutes from when it hits 280 F/138 C. Remove the pot from the heat and stir it until it cools to about 300 F (149 C), 1-2 minutes.
4. Turn on the mixer to high speed and carefully pour the hot sugar down the inside of the mixer (this avoids splatters) and continue to whip on high speed until the meringue thickens and cools enough that it can be touched, about 4 minutes. When you first add the sugar the meringue will inflate, but then collapse a little as it continues to whip.
5. Remove the bowl from the mixer and stir in the almonds, pistachios, zest and vanilla by hand. Work quickly to scoop and spread the torrone into the prepared pan, using hands dusted with cornstarch, press this evenly into the pan and let it cool completely (3 hours) before slicing.
6. To slice, tip the torrone onto a cutting board, peel away the parchment paper and dust the torrone liberally with cornstarch. Use an oiled knife (wiped with vegetable oil or cooking spray) to cut the torrone into bite size pieces.
TIPS
The torrone should be stored in a single layer – if stacked it will stick and squish.
While normal caramel should not be stirred as it cooks, the torrone sugar must be stirred as it begins to cook so that the honey doesn’t boil over.
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