Nov 20, 2006 · i made the nougat (kerry beal's recipe from recipe gullet), it set up to a very soft consistency - doesn't hold its shape and very sticky, i wonder whether there is anything i can do …

Oct 3, 2006 · I have a really snooty chocolate book that has a large collection of recipes involving nougat paste. In this book, all the nougat is a mix of ground nuts, sugar and chocolate and according to the …

Mar 29, 2006 · Hi all,My son is turning 10, and asked me whether I could make his birthday cake "like a Three Musketeers bar." I'm thinking a chocolate marshmellow filling, but I don't want it to set up as …

Jan 6, 2017 · How did you know when to stop mixing it? And what recipe did you use? I used the Nougat Montelimar recipe from Notter's The Art of the Chocolatier. Mostly because it calls for all …

Aug 29, 2016 · Can powdered egg whites be used to make nougat/torrone? Has anyone had experience with this and been successful? I tried it once with a "3 musketeers" recipe and it was extremely …

Nov 17, 2007 · 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 …

Aug 31, 2006 · CLASS 2: NOUGAT Nougat is the base for a large variety of familiar confections. Mixed with nuts or dried fruits it forms traditional European treats such as the French nougat Montelimar, …

Dec 8, 2009 · 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 …

Feb 18, 2008 · 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 …

Jan 26, 2009 · What proportions are you using in your truffles? Have you done any shelf life testing? Most truffles that don't have really soft centers or high proportions of liquid ingredients will have …