T
he word nougat [ˈnuːɡət] comes from Occitan (also called Old Provençal) word pan nogat [ˈpa nuˈɣat], that seemingly came from Latin panis nucatus, meaning ‘nut bread’ (nucatum means ‘nutted’ or ‘nutty’). Nuts, right!?
Basic Techniques
How to Make Brittle Candy
W
hen I’m thinking of brittle candy, one funny thing comes to my mind. I am a great fan of the Emmy Awarded sitcom “How I met your mother” – a comedy that is abundant in extraordinary actors and crazy screenwriters that gave me loads of wonderful laughs. One of those legendary moments is when Lilly, one of the main characters, is declared to be a ‘loud chewer’!
How to Make Candied Lemon Peel
H
ave you ever been to Croatia? If not, it is about time to put it on your ‘must-visit’ list! You probably already know that we have a mild climate, beautiful Adriatic Sea, the rich history, and extraordinary tasteful local grown food.
How to Make Perfect Éclairs
O
blong and elegant, simple, but sophisticated, éclair is one of the French classics. The combination of freshly baked, crispy pâte à choux shell, light crème pâtissière and sweet fondant icing is a symphony of flavors and textures for your taste buds. No wonder the French are so proud and sensitive about their éclairs! And when it comes to making them, you’ll learn that it’s always the most difficult task to achieve perfection within simplicity.
How to Temper Chocolate
H
ave you ever bought a chocolate bar or a chocolate bonbon, and when you impatiently opened the sweet package, you discovered an unappealing layer of something white on the surface of your supposed-to-be-pleasurable snack? And if you took a bite of that chocolate, it crumbled in your mouth in a kind of sandy way? Well, don’t worry, that chocolate bar wasn’t old or spoiled, and the white thing is not fungus, no – the problem is in a process called the ‘tempering’.
