![Picture](/uploads/1/6/4/6/16460548/1672452.jpg)
OBJECTIVES:
Learn how to make aerated and crystalline confections: working safely with cooked sugar
Marshmallow - use gelatin instead of eggs
Nougat - no gelatin, regional specialty using nuts and fruits of the specific region
Production:
Create marshmallows and two types of nougat to
dip.
TIMELINE:
Day 1
Lecture; make marshmallows.
Let marshmallows set.
Temper chocolate. Back marshmallows with dark chocolate; score, cut and dip candies.
Clean and final instructions and questions.
TIMELINE:
Day 2
Lecture; prepare nougat 1
Temper chocolate; back with dark chocolate, score and cut into pieces and dip.
Clean and final instructions and questions.
PREP LIST:
62% couverture
58% couverture
Heavy Cream
Pistashio nuts
Hazelnuts
Almonds
Egg Whites
Honey
Sugar
Glucose
Gelatin
RECIPES:
Marshmallow w/o Egg
Chocolate Nougat
Nougat Montelimar
TOOLS: used in class:
Spatulas
Spoons
Scrapers
Knife
Dipping
Forks
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment
Paper
Candy thermometer
Stand mixer
SUMMARY:
For this week we worked again with cooked sugar. The Montelimar turned out very well. The confection was firm and chewy and the nut combination added a nice contrasting texture. The chocolate nougat turned out slightly softer. We had the opportunity to use a rice paper that was pressed on to the top and bottom of the candy. It was extremely helpful in pressing out the mixture.
Learn how to make aerated and crystalline confections: working safely with cooked sugar
Marshmallow - use gelatin instead of eggs
Nougat - no gelatin, regional specialty using nuts and fruits of the specific region
Production:
Create marshmallows and two types of nougat to
dip.
TIMELINE:
Day 1
Lecture; make marshmallows.
Let marshmallows set.
Temper chocolate. Back marshmallows with dark chocolate; score, cut and dip candies.
Clean and final instructions and questions.
TIMELINE:
Day 2
Lecture; prepare nougat 1
Temper chocolate; back with dark chocolate, score and cut into pieces and dip.
Clean and final instructions and questions.
PREP LIST:
62% couverture
58% couverture
Heavy Cream
Pistashio nuts
Hazelnuts
Almonds
Egg Whites
Honey
Sugar
Glucose
Gelatin
RECIPES:
Marshmallow w/o Egg
Chocolate Nougat
Nougat Montelimar
TOOLS: used in class:
Spatulas
Spoons
Scrapers
Knife
Dipping
Forks
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment
Paper
Candy thermometer
Stand mixer
SUMMARY:
For this week we worked again with cooked sugar. The Montelimar turned out very well. The confection was firm and chewy and the nut combination added a nice contrasting texture. The chocolate nougat turned out slightly softer. We had the opportunity to use a rice paper that was pressed on to the top and bottom of the candy. It was extremely helpful in pressing out the mixture.