Hello, love your videos? Is there a recipe. You mention degrees but you do not mention whether It is Celsius or Fahrenheit? Or whether it’s in grams or oz or what? Please clarify!
wow man now this I call recipe,I used to make this but from others I watched and I didnt whip the egg whites to long and the whole mixture didnt mix together properly and it couldnt harden to solid state but it was a soup with sugar,honey nuts and whites BECAUSE they didnt pleaded themselves correctly AND the whole process was not longer than 10 min so yea this one is the real deal ;)
He is so handsome and sounds like fun to work with in the kitchen To the person who said “people don’t give you all the info you need to make what they just showed you how to make ,so people mess up, “ well he did, this was a difficult confection to make, he said so , so try making something more simple or follow the directions very closely . I remember him giving us the temperatures for the different ingredients. Sorry you had results not what you expected, better luck next time, or buy it if you can or order it.
Pourquoi réchauffez-vous la cuve avec le chalumeau? Pouvez-vous mettre des sous-titres en français? Si vous pouviez me répondre ce serait gentil de votre part. Merci.
CostaRica P Light corn syrup IS glucose but just a little thinner. One cup of glucose plus 1 tablespoon of water = one cup and one tablespoon of light corn syrup.
Hello, you’re video is super interesting. I adore nougat de Montelimar and tried to make some this evening before seeing your video. I was using the recipe shown in a book for the choclatier confiseur CAP. I’ve just tried the result, and it tastes delicious, although far too soft. Thing is, the book says “Dessécher la masse à l’aide d’un chalumeau jusqu’au gros boule.” Could you tell me what gros boule means, please.? I assumed it meant grand boule and that I had to cook the mixture to 120 C, which I did over a Bain-Marie, as I didn’t have a blowtorch, but I don’t think it can mean that at all. For one thing, i cooked it for ages and the thermometer ever went over 90 C. I gave up in the end and just poured it out to set. Hope you can help. I’d love to make it properly.
I'm not a pastry chef, but I spent my afternoon making this and it turned out gooey like liquid taffy. The squares of nougat all melted together into one big blob by the next morning. What did I do wrong? I used the no glucose recipe with honey and dry method of melting of sugar. Thank you
this guy knows how to make things easy very complicated ……they are on the internet many easier ways of making it where they give you the tips in order to avoid the runny result at the end of the process .
smurfiennes blue ....they will get moisture/drink from morning dew and they would pollinate or get food from pants such as orange blossom/fruit trees/flowering cactus,etc.....from all this they would make honey.
Crochet no puedo parar! Mise en place? It's not a movie set lol. He runs a whole bakery by himself. Can't blame him if there's a few things lying about at the end of the day
very thorough, I loved the bit about forming a ball to know when ready.
im from morrocco i love ur videos pleaaaaaaaaaaaaaaaaaaaaase take up don t stop ur recipes
This guy is all over the place, I love it. Great stuff!!!
Crazy!! Your videos are priceless😂👍 Merci monsieur Julien, from Canada🇨🇦
This is real work in the kitchen, havoc hehehe
Hello, love your videos? Is there a recipe. You mention degrees but you do not mention whether It is Celsius or Fahrenheit? Or whether it’s in grams or oz or what? Please clarify!
ua-cam.com/video/Tix0CYH9Qpw/v-deo.html use that recipe its better
It's Celsius and grams
wow man now this I call recipe,I used to make this but from others I watched and I didnt whip the egg whites to long and the whole mixture didnt mix together properly and it couldnt harden to solid state but it was a soup with sugar,honey nuts and whites BECAUSE they didnt pleaded themselves correctly AND the whole process was not longer than 10 min so yea this one is the real deal ;)
clean kitchen, what is the brand name of the small and large mixer? i want to get one like it.
Is there a written recipe or a website with the information??
as always- the best ..regards to the chef
He is so handsome and sounds like fun to work with in the kitchen
To the person who said “people don’t give you all the info you need to make what they just showed you how to make ,so people mess up, “ well he did, this was a difficult confection to make, he said so , so try making something more simple or follow the directions very closely . I remember him giving us the temperatures for the different ingredients. Sorry you had results not what you expected, better luck next time, or buy it if you can or order it.
Pourquoi réchauffez-vous la cuve avec le chalumeau?
Pouvez-vous mettre des sous-titres en français?
Si vous pouviez me répondre ce serait gentil de votre part. Merci.
What’s the difference between this and the Italian torrone?
Nothing. They add a tblsp of lemon zest and vanilla
Nice ..chef..
Can the glucose be substituted with corn syrup?
CostaRica P Light corn syrup IS glucose but just a little thinner. One cup of glucose plus 1 tablespoon of water = one cup and one tablespoon of light corn syrup.
Hello, you’re video is super interesting. I adore nougat de Montelimar and tried to make some this evening before seeing your video. I was using the recipe shown in a book for the choclatier confiseur CAP. I’ve just tried the result, and it tastes delicious, although far too soft. Thing is, the book says “Dessécher la masse à l’aide d’un chalumeau jusqu’au gros boule.” Could you tell me what gros boule means, please.? I assumed it meant grand boule and that I had to cook the mixture to 120 C, which I did over a Bain-Marie, as I didn’t have a blowtorch, but I don’t think it can mean that at all. For one thing, i cooked it for ages and the thermometer ever went over 90 C. I gave up in the end and just poured it out to set. Hope you can help. I’d love to make it properly.
I'm not a pastry chef, but I spent my afternoon making this and it turned out gooey like liquid taffy. The squares of nougat all melted together into one big blob by the next morning. What did I do wrong? I used the no glucose recipe with honey and dry method of melting of sugar. Thank you
you need to cook the syrup to a certain temp. Next time try cooking the syrup to a higher temp.
Lawrerensongerer Thank you.
Sometimes I think they don’t tell you all the secrets to make it turn out right.
This looks fantastic, but I wouldn't want the job of cleaning up after! ;)
It all dissolves quickly in warm water. Its easy to clean.
@@SuperAxon2 Exactly! Super easy!
this guy knows how to make things easy very complicated ……they are on the internet many easier ways of making it where they give you the tips in order to avoid the runny result at the end of the process .
My left ear really enjoyed this video.
Drainx get a new headphone set mine was fine
unfortunately the entire video only has audio in the left channel
it pops up on both sides at the end of the video lol
Honey from desert in Dubai? How would the bees survive in desert without flowers?
smurfiennes blue ....they will get moisture/drink from morning dew and they would pollinate or get food from pants such as orange blossom/fruit trees/flowering cactus,etc.....from all this they would make honey.
how many grams of egg whites? did I miss it? Thought I heard it the first time.
don't worry, it is 150g
hey topcamaraman is there any bottomcamaraman too ?
Thanks for the share! Would you be able to show us how to make hard and crunchy nougat as well, Chef Julien, John?
Such a great video. :))
Bravo 🇬🇷🇬🇷🇬🇷
Written recipe please
Funny thing, Rice Krispies is the ad on this video. 😂😂😂
He has the craziness of Eden Hazard
No audio
my friend to need to specify the temperature scales
class act
Great
Hooo lala
Trademark introduction"Hello Everyone more videos!!!
Hi Julien, what is your nationality please?
chookchook he is French
1
Easy pizzy my butt.
Why not add the honey to the sugar syrup instead of heating separate its waste of time
they have different temperatures... did you actually watch the whole video?
bhim
You'll see his method has no risk of burning the sugar or the honey. See how bright white his nougat is?
Perfection!
Tweaking…!
That kitchen is a mess! And you have to make the mise an place before record a video!
Crochet no puedo parar! Mise en place? It's not a movie set lol. He runs a whole bakery by himself. Can't blame him if there's a few things lying about at the end of the day