Chef's Petit Fours, Marzipan Fruits
Nougat De Montélimar
We round off yesterday's mise en place with a few finishing touches, but first...
...A Word From Our Sponsors
Enrobing Sliced Nougat In Dark Chocolate - Valrhona, No Less!
Finishing With Cocoa Butter For Shine & Longer Shelf Life
Slicing Pâtes De Fruits.
Impressive Guitar Cutter, Huh?
Impressive Guitar Cutter, Huh?
Finishing Gianduja With Chocolate Piping
Spray Painting Marzipan Fruits
Preserved Orange Peels, Hung Out To Dry...Finally
Carnage!!
That praline was so worth waiting for: irrationally rich and creamy with an Earth-shattering CRUNCH, Ooo-la-lah! We protested when the slab was cut into such tiny morsels, but let me tell ya, with something this good, a little goes a long way.
The nougat was an sweet surprise, but not diabolically sweet; in its stead was a mild sweetness from the honey punctuated with crunch and fragrance of the roasted nuts. For the first time I actually enjoyed nougat, and won't hesitate to recreate this recipe again should the craving hit.
All said and done, it should be noted that these sugary treats were made and tasted greedily devoured at 10 in the morning. Suffice to say, some of us felt oh so sick right after. :p
My Party Platter
Nougat Bars
Can You Guess What This Is?
Clue: I Didn't Do A Good Job! :p
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