2006年11月20日 · My nougat set up to about the consistency of marshmallow creme. I later found out my candy thermometer was broken and very likely I didn't heat the syrup high enough (it had just barely begun a hard crack stage but was threading==once I began to question the thermometer I went back to the drop a bit in water method.

2022年8月23日 · If the temperature in nougat is high enough, there should not be a concern about egg whites. But I share your concern about marshmallow. Many chocolatiers use fresh whites in their marshmallow. Alternatively you can purchase dried egg whites (and there is a discussion of this on eGullet), but most if not all of them smell and taste terrible.

2016年8月29日 · Hi Franci - yes you can whip powdered egg whites (just reconstitute the powder with water). I've done it a handful of times for a variety of things (like buttercream and meringue cookies), but the consistency of the finished product (particularly with the cookies) was off.

2007年11月17日 · I have made a hazelnut truffle that turned out well. You could probably substitute the nougat paste. For 50 truffles it is 80 g room temperature butter, 100 g hazelnut paste, 100 g each melted and cooled milk and dark chocolate. I also added a bit of vanilla essence. Not sure why they call it nougat paste.

2009年12月8日 · 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-profit organization dedicated to the advancement of the culinary arts.

2004年10月3日 · The nougat came out great in terms of consistency and flavor. However, I was wondering how people store this after cutting without it all sticking together. I have it stacked in tupperware between sheets of parchment (with the glossy side against the parchment) and it is generally fine, but I was wondering how I could package pieces if I wanted ...

2011年3月8日 · Confectionery partner, Barbara, and I have decided to make this tomorrow. For fun. And because we haven't made it before. It's fluffier than European nougat, which we have made a few times, and serves as the center for such goodies as 3 Musketeers and Mars Bars. OK. Chu says to refrigerate the nougat overnight and then dip it the next day.

2006年10月3日 · Nougat is most often made with hazelnuts and certainly the most common variety in Germany is hazelnut. Depending on the application, you can make a pretty passable product by mixing ½ milk chocolate/½ smooth, unsalted and unsweetened hazelnut butter (often available in health food shops).

2006年3月29日 · Nougat is made by whipping egg whites until they are light and frothy. Sugar syrup is then added, stabilizing the foam and creating "frappe." A number of other flavoring ingredients are then added to the frappe; each ingredient creates nougat with a different taste.

2006年8月31日 · Certain nougat, such as nougat Montelimar, is traditionally pressed between two sheets of 'rice paper,' an edible product made from gelatin which prevents the nougat from sticking and facilitates cutting. In this class we are going to make nougat with peanut butter as a centre for homemade Snickers Bars. Nougat for Homemade Snickers Bars