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 …

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 …

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 …

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 …

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 …

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 …

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 …

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. …

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 …

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 …