I’ve noticed in this and other of your videos that you add the glucose after the sugar solution has reached a boil. What is the advantage in adding the glucose then instead of at the beginning? Thank you so much for your kindness and generosity in taking time and making an effort to teach us. A person of your experience and skill could easily teach in a prestigious culinary school or only private lessons but you take time for us. I’ve learned so much from you! THANK YOU!
Dear Kirsten, thank you so much for your kind words, it means a world to me to know that what I do matters to you! 🥰 Regarding glucose syrup - it is very dense and sticky thing, and if I would put it onto the sugar before it is dissolved, the sugar might not come in touch with water at all and it would burn, so it is a matter of precaution. 🙂
Thank you! :) There is no waste of chocolate! Once tempered, you can spread it and eat it like that, or before it sets you can top it with favorite nuts, dried fruits or candy. You can make: ua-cam.com/video/sj5DNP134MU/v-deo.html or ua-cam.com/video/FLXrv0KilIU/v-deo.html , or any other recipe that calls for chocolate. :)
@@pastrymaestra Just to make sure I understand; I omit the honey, and only use 200 g of sugar + 300 g of glucose for the same amount of eggs and chocolate?
@@sharihanal-esawi493 for the nougat layer instead of 250g of honey use 125g of sugar and 125g of glucose syrup, so for the nougat layer all together 525g of sugar and 225g of glucose syrup. Also, you are not cooking this separately like you would cook honey, but cook all the sugar with some water, when it boils add all the glucose and cook to 155°C. Continue according to the recipe. Yes, the same amount of egg whites and chocolate. :)
Impressive work! I really want to do this at home now. Thanks!
Amazing recipe...thank you for sharing with us
Thank you! 🥰
Wow, very very nice. I luv it.
It’s like a chocolate Milky Way bar. Thanks!
Thank you, I'm glad you enjoyed! 🙂
I’ve noticed in this and other of your videos that you add the glucose after the sugar solution has reached a boil. What is the advantage in adding the glucose then instead of at the beginning?
Thank you so much for your kindness and generosity in taking time and making an effort to teach us. A person of your experience and skill could easily teach in a prestigious culinary school or only private lessons but you take time for us. I’ve learned so much from you! THANK YOU!
Dear Kirsten, thank you so much for your kind words, it means a world to me to know that what I do matters to you! 🥰
Regarding glucose syrup - it is very dense and sticky thing, and if I would put it onto the sugar before it is dissolved, the sugar might not come in touch with water at all and it would burn, so it is a matter of precaution. 🙂
Ah, it makes perfect sense!
I love it! And I love how you add music to it jajaja. Thanks, I’ll try it soon ♥️🌸🔪
Thank you! 🥰
@@pastrymaestra I’m just looking for my kitchenaid to purchase! Hahaha thanks :) have an awesome day
@@CuchlTam awesome! Have a great day! 🙂
Mind blowing recipe👏, really impressed 😇
Thank you so much Tejas! 🥰
❤❤❤❤love
Awwww I missed you, gal
What ab awesome video, love it
Thank you!! :)
beautiful. keep it up :>
Thank you! 🥰
realy you are amazing how long we can store the chocolate?
Thank you! 🥰
You can keep them at least for 2 weeks, well wrapped and in cool place.
Can I use meteor chocolate nougat caramel for baking?
Love the recipe and the song at the end. I wonder how you can reuse all the waste chocolate?
Thank you! :) There is no waste of chocolate! Once tempered, you can spread it and eat it like that, or before it sets you can top it with favorite nuts, dried fruits or candy.
You can make: ua-cam.com/video/sj5DNP134MU/v-deo.html or ua-cam.com/video/FLXrv0KilIU/v-deo.html , or any other recipe that calls for chocolate. :)
@@pastrymaestra, the chocolate that falls through the rack, and the left over from making the bottoms, can that be melted again?
@@coadycamcoad7352 sure it can!
Really like this recipe. Can replace the honey with more glucose syrup to make the nougat?
Yes you can. I would rather swap it with half of the regular sugar and half glucose, and cook all together.
@@pastrymaestra Just to make sure I understand; I omit the honey,
and only use 200 g of sugar + 300 g of glucose for the same amount of eggs and chocolate?
@@sharihanal-esawi493 for the nougat layer instead of 250g of honey use 125g of sugar and 125g of glucose syrup, so for the nougat layer all together 525g of sugar and 225g of glucose syrup. Also, you are not cooking this separately like you would cook honey, but cook all the sugar with some water, when it boils add all the glucose and cook to 155°C. Continue according to the recipe. Yes, the same amount of egg whites and chocolate. :)
@@pastrymaestra Thank you so much, you're amazing.
You know, you could teach online, not many chefs can, but you defiantly can!