|By Mike Stokic on Friday, December 10, 1999 - 11:43 am: Edit|
Did I miss a step? I am looking for a place to buy nougat? I had posted a message earlier and have not received a reply. Am I posting this wrong?
|By W.DeBord on Sunday, December 12, 1999 - 01:43 pm: Edit|
You didn't do anything wrong, maybe know one has a answer for you. I don't, I make my own. Then sometimes if people think you're asking in a demanding way they also will not respond to that.
|By Panini (Panini) on Sunday, December 12, 1999 - 02:19 pm: Edit|
I don't know what type of nougat your looking for. Are you using it for a garnish or cluster to your choco. Why wouldn't you make your own if your talking about a finished product?
Let us know what kind, brittle, chewy etc. If your talking of an ingredient or additive than I don't know.
|By Mike S on Sunday, December 12, 1999 - 09:32 pm: Edit|
I was looking through a book called The Chocolate Bible by Christian Tenbner. The nougat was used to make the centers of chocolate covered candies. It was stated that making nougat took alot of technical effort and was not worth it since it could easily be purchased.If can be made, where can I get the recepie. I also did not realize it came in different types.
P.S. It was not my intent to post that request so many times. It was my first attempt.
|By Panini (Panini) on Monday, December 13, 1999 - 06:52 am: Edit|
very few people in this forum will be critical for postings and spelling.
Ask W.DeBord for his recipe and see if you can make it. I can give you a recipe for Nougatine, this is fairly simple.Check with your upscale candy retailers. are you in the US, and what part?
|By W.DeBord on Monday, December 13, 1999 - 08:11 am: Edit|
French Almond Nougat
2 1/2 c. Mazetta:instruction below
1 1/2 C. Lt.corn syrup
1 1/2 c. sugar
1/4 c. butter, melted
1 tsp. vanilla
1/4 tsp. salt
1 c. whole raw almonds(opt.)
Chocolate to dip(opt.)
Mazetta: 2 egg white, 3/4 c. lt. corn syrup, 1/4 c. h2o, 1/2 c. sugar. Heat sugars and h2o to softball 242f pour into stiffly beaten egg whites. Continue beating until mixture holds shape. Use right away or refrigerate.
Nougat: butter 9x13 pan (or smaller depending how thick you want nougat). Cook corn s. and sugar to soft-crack 280f take off heat stand undisturbed for 3 min.. Pour entire batch into mazetta and stir until smooth. Add butter, vanilla and salt. Fold in nuts, pour into pan amd cool to room temp.. Cut to shape and dip in choc..
P.S. I foil pan then butter foil for easy removal.
You can use the nougat many ways with many other ingredients.
|By Mike S. on Wednesday, December 15, 1999 - 11:46 am: Edit|
Thanks! I am in the Ft Worth, Texas area. I have tried places like NY Cake & JB Prince. Neither had any. Making it should not be a big problem. I was just going what was said in the book I was reading.
P.S. To W. Debord, If you would share your recipe, I would appreciate it.
|By Panini (Panini) on Wednesday, December 15, 1999 - 03:17 pm: Edit|
Gormet Foods International, over by Regal Row in Dallas, There is also a large wholesale importer on Floyd Cir. by TI. in Dallas. They should carry it. E-mail me at email@example.com
or Paninicakes.com I'm in the Dallas area.