How To make Chocolate Nougatines
1 c Sugar
1/3 c White corn sirup
1/3 c Strained honey
1/4 c Water
1/4 ts Salt
2 Egg whites
1 c Chopped nuts
1/4 ts Vanilla
1/2 lb Dipping chocolate
Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball stage (265 - 270 F). Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup, beating constantly with the egg beater or a spoon. Boil remaining sirup to hard crack stage (285 - 290 F). Pour gradually onto egg mixture, beating constantly. Place
over fire on asbestos mat. Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow pans. When cool cut in squares. Coat these with melted chocolate. Winifred McGovern, Waterville, MN.
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Soft and easy Almond nougat - Homemade no bake
Soft and easy Nougat is very delicious and easy to make. So if you need a delicious treat - this could be it. You can made the Nougat with your favorit nuts or Almonds - or even dried berris if you like.
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Ben Lockett is a former professional chef who was inspired to start cooking by his grandmother’s cakes. He tried many recipes until he arrived at his current nougat and likes using as many Australian ingredients as he can.
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Nougatine au Sésame --- (نوكاتين بالزنجلان (السمسم
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Ingrédients
- 100 g de glucose.
- 100 g de sucre.
- 25 g d'eau.
- 20 g de beurre salé.
- 110 g de sésame.
Pour le ganache :
- 100 g de sucre glace.
- 100 g d' amande grillé.
- 60 g de chocolat noir.
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Ingredients
- 100 g of glucose.
- 100g sugar.
- 25 g of water.
- 20 g salted butter.
- 110 g of sesame.
For the ganache:
- 100 g icing sugar.
- 100 g of toasted almond.
- 60 g of dark chocolate.
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المقادير
- 100 غرام من الجلوكوز.
- 100 غرام من السكر.
- 25 غرام من الماء.
- 20 غرام من الزبدة المملحة.
- 110 غرام من السمسم.
للكاناش:
- 100 غرام مسحوق السكر.
- 100 غرام من اللوز المحمص.
- 60 غرام من الشوكولاتة السوداء.
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Abonnez-vous :
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Music by : Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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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
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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