nougat

Discussion in 'Professional Chefs' started by swackerthechef, May 23, 2012.

  1. swackerthechef

    swackerthechef

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    i made nougat for the first time today and all went well got my sugar at temprature then when all my sugar was in my egg white mix i struggled getting it out of the bowl to my tray it was even harder than marshwallow and now its set it has the texture of honeycomb and yet in the middle its soft like nougat im wondering what ive done wrong? 

    thanks in advance 

    confused pastry chef x
     
  2. foodpump

    foodpump

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    Lets have a peek at the recipie.

    when I do mine, it is very stiff, you can hear the K.A. mixer bog down, and I have to use a wooden spoon to scoop out the meringue--if I used a rubber spat, I'd break it.

    What I do is scoop it out onto parchment paper, put another layer on top, and run it though the dough sheeter to my desired thickness