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+----- Thread: French Nougat??? (/Thread-French-Nougat)
French Nougat??? - jimswin - 12-11-2006
I am hoping that one or some of our culinary experts could give me a sure fire recipe, and some good tips on how to make that nice white soft chewy, French Nougat.
I have searched the web, and it looks like the trick is in the temperature of the caramelised syrup that one makes.
This determines the consistency of the finished product.
I am really keen to try but do not want to make a sticky sloppy mess that no one will eat and end up wasting all the ingredients.
All help appreciated.
French Nougat??? - Ade - 13-11-2006
probably worth getting a jam thermometer if you have't already...
hard as hell to find in the shops, but easy on the web!
http://www.decuisine.co.uk/items/jam_thermometer.php
French Nougat??? - Cheffie - 13-11-2006
Howzit Jim
I can't find my recipe for it but found a few below:
Nougat
http://chef2chef.net/search/menuc.php?start=15&search=nougat
French Nougat
http://recipes.chef2chef.net/recipe-archive/41/223879.shtml
French Nougat??? - jimswin - 15-11-2006
Thanks Cheffie and Ade, :thumbs: :chef:
Tried one of the French Honey nougat recipes last nite, but sadly we will have to find a way to ensure the consistency thickens up.
I think that I may need to run the mixture through the double boiler to thicken it, as the last lot is still a bit runny. :curse:
Still both our daughters think it tastes scrummy
Ah well... If at first you don't succeed.......