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Pastry Maestra

Free Video Tutorials on Baking, Pastry making and Creating Desserts. Have a sweet life!

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candy

Chocolate, Nougat, Caramel and Peanut Bars

March 25, 2022 by Pastry Maestra

Chocolate, Nougat, Caramel and Peanut Bars, Pastry Maestra

S

oft, chewy caramel, roasted peanuts, nougat, silky milk chocolate, and a dash of salt! Today I’m making chocolate, nougat, caramel and peanut bars! Now, who could resist this combination? Not me! And you? Didn’t think so!

Chocolate Marshmallows on a Stick

December 22, 2020 by Pastry Maestra

Marshmallow Candy, Pastry Maestra

D

id you know that marshmallow candy got its name after Marshmallow root or Althaea officinalis – which was used as a sore throat remedy in ancient Greece?

Easiest White Chocolate Fudge Ever

June 23, 2020 by Pastry Maestra

Easiest White Chocolate Fudge Ever, Pastry Maestra

T

oday I’m making super easy, delicious and sweet white chocolate fudge! It is filled with dried cranberries, pistachios and blanched almonds. And that’s not all – the best thing about it is that you can make it in only couple of minutes! Yum!

The Toffee Trilogy – Part One – The Toffee

December 7, 2019 by Pastry Maestra

Toffee, Pastry Maestra

W

hat is toffee? Is it a buttercrunch, or butterscotch? Is the butterscotch the same thing as the buttercrunch? Is there a difference? If those questions sound familiar to you, don’t worry, because many, many people – my students included – ask the same! Have no fear because the time has come to resolve this dilemma once and for all!

The Toffee Trilogy – Part Two – The Buttercrunch

December 6, 2019 by Pastry Maestra

Salted Almond Buttercrunch, Pastry Maestra

A

s we’ve already learned in the post about toffee, buttercrunch is a candy very similar to toffee. Similar I say, not the same! However, lots of people, while talking about a hard, crunchy candy made of sugar and butter use both of those terms interchangeably.

The Toffee Trilogy – Part Three – The Butterscotch

December 5, 2019 by Pastry Maestra

Butterscotch Lollipops, Pastry Maestra

B

utterscotch is a hard candy similar to toffee and buttercrunch, except that, instead of regular white sugar, it is always made of brown sugar and butter, with the addition of glucose syrup, vanilla and other flavorings.

How to Make Nougat

July 31, 2016 by Pastry Maestra

Nougat, Pastry Maestra

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!?

How to Make Brittle Candy

June 30, 2016 by Pastry Maestra

Brittle, Pastry Maestra

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

April 22, 2016 by Pastry Maestra

Candied Lemon Peel, Pastry Maestra

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.

Mendiants – French Christmas Chocolates

February 26, 2016 by Pastry Maestra

Mendiants, Pastry Maestra

M

endiants [mɑ̃.djɑ̃] are small chocolate discs topped with dried fruits and nuts. There are so many great things about these sweet little snacks! First, you can use either dark, milk or white chocolate. Even better, you can put any nuts, dried or candied fruits you like, so can easily make different mendiants for each member of your family! And last, but not least, they are so attractive that you can wrap them in a cellophane bag, put a ribbon, and you will have the most beautiful handmade edible gift ever!

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