SHELF LIFE OF HOMEMADE CONFECTIONS - EGULLET FORUMS
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 … From bing.com
CONFECTIONERY 101 - THE EGULLET CULINARY INSTITUTE (EGCI) - EGULLET …
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 … From bing.com
Sep 11, 2006 Nougat for Homemade Snickers Bar 400 g sugar 150 g glucose (white corn syrup) 125 g water salt 60 g eggwhite 125 g peanut butterPrepare caramel rulers, frame or 8 by 8 … From bing.com
CONFECTIONS! WHAT DID WE MAKE? (2017 – ) - PAGE 36 - PASTRY
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 … From bing.com
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 … From bing.com
OUT OF NOUGAT WAFER PAPER! - PASTRY & BAKING - EGULLET FORUMS
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 … From bing.com
Oct 3, 2004 I believe the dense, chewy nougat is more French while the lighter, fluffier kind is more Italian - though you will find both kinds in each country. Nougatine is an entirely different … From bing.com
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 … From bing.com
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 … From bing.com
NOUGAT IS TOO SOFT, ANY REMEDIES? - EGULLET FORUMS
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 … From bing.com
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