I have been making your recipe of nougat from few years now and they turn out amazing everytime I make family and friends just love them thanks so much
I've watched a number of your videos and think you're very talented and very precise in your thinking. Wonderful products and a great channel. Thank you.
Just made this recipe at home, my poor little stand mixer struggled towards the end but it came out beautifully. Thank you Jules! I'll be making this recipe at work with our big mixer.
Hello, thank you so much for the recipe I made it and it turned out great. Nice and firm just needed it a bit more stretchy, if you can help me understand what shall i do to achieve that texture
@@thecook8964 As an executive chef of over 30 years, had I ever come across a recipe in metric I would have simply chucked it aside, or into the garbage.
Hardness is due to the water content, boil the sugar higher, the water content evaporates off and the sugar temperature increases and forms a harder nougat
Hi Jules, i’d like to ask you about the glucose..unfortunately my glucose went hard like a rock😂 (seriously this is embarrassing 😅), can i just put the same amount of my hardened glucose and melt it? Thanks Jules
So i made a recipe that says to heat it to 145celcius. And i dont know why but my nougat never keeps its shape, it's very soft and it gets flat after a 15 to 20 min (it does taste like nougat). What do I do wrong? I do refrigerate it after i made it.
Nougat is a very old type of candy. How did the people make it in times before thermometersand mix machines? And why the glucose syrup? Isn't that just more sugar? Why the two types?
followed to the T and absolute disaster…the nougat completely stuck to the silpat even having respected the temperatures…really unhappy having such a mess.
![HOME-MADE WHITE TORRONE [ITALIAN RECIPE] by ItalianCakes](http://i.ytimg.com/vi/wVmJmsfSb_E/mqdefault.jpg)
I have been making your recipe of nougat from few years now and they turn out amazing everytime I make family and friends just love them thanks so much
I've watched a number of your videos and think you're very talented and very precise in your thinking. Wonderful products and a great channel. Thank you.
Excellent video as always, loved the pro tips (the thin layer of oil on the knife). Thanks a lot Jules !!!
Just made this recipe at home, my poor little stand mixer struggled towards the end but it came out beautifully. Thank you Jules! I'll be making this recipe at work with our big mixer.
Hello, im wondering if it didn’t melt, since i have made other recipes which require 145-150 degrees but they still melt at room temperature
Mine melted too 😩. Maybe the room temperature of the pastry lab was too high 😮💨
Thanks for very nice recipe, you are the best & easiest to follow, really easy to understand how to do and looks so delicious!!
Speechless …. Looks fabulous…❤
Hello, thank you so much for the recipe I made it and it turned out great. Nice and firm just needed it a bit more stretchy, if you can help me understand what shall i do to achieve that texture
I bought a strawberry almond soft nougat at a discount clothing store, and I've never been the same since 😂 Thank you for this recipe ❤
Thats Epic chef 👏 we love ya thank you for sharing
Great recipe for Canadian and European folks. Americans use cups and ounces, not liters and grams. And that will never change.
Not all cooks in the US. Professionals tend to use liters ,& grams. Easy.
@@thecook8964 As an executive chef of over 30 years, had I ever come across a recipe in metric I would have simply chucked it aside, or into the garbage.
Love it Coach.
is there anything this man can't do!
amazing like always, pls show the recipe for the "hard" nougat
The recipe is in the video, but find a full written recipe on my website www.julescooking.com
@@JulesCookingGlobal thanks for the fast answer. I mean I new video for the „real“ hard nougat. Thx
I also used 50 grams pistachios 😋
Amazing! Can't wait until the macaron episode!
Jules.. you can as well teach us how to make savory nougat.anyways loving this series of upload every day
Looks delicious! ❤🌹🐱What is rose berry and where can I find it?
Raspberry not rose berry
@@nkosientle4472 Thanks👍
Hi Jules, you seem to use a tri-ply sauce pan. What is the brand, where did you buy it?
hey there can you make the same recipe without the glucose syrup?
i tried a few recipes but it never got hard enough
Hardness is due to the water content, boil the sugar higher, the water content evaporates off and the sugar temperature increases and forms a harder nougat
Hi Jules, i’d like to ask you about the glucose..unfortunately my glucose went hard like a rock😂 (seriously this is embarrassing 😅), can i just put the same amount of my hardened glucose and melt it? Thanks Jules
Hi Jules this looks sooo delicious, thank you much for sharing, I'm new in your channel, Love your recipes!!!🤩🥰😇Blessings🙏🙏🙏
hi chef this is so nice 👌 what is the name of syrup please
It’s glucose, find the full written recipe on my website www.julescooking.com
never heard of this desert before, looks great! Love the daily vids, thanks for your hard work
how long this nougat can store in room temperature? i live in hot country
How many days can store
Amazing
Awesome video. That’s made my day. Hats off to you! Keep it up. Thanks and stay connected. 😍👍😋💚
Nice
Why add icing sugar?
Whats the difference between plastic wrap and plastic foil
everything is weighed?
Hola, podría colocar la receta en español por favor?
So yummy
So i made a recipe that says to heat it to 145celcius. And i dont know why but my nougat never keeps its shape, it's very soft and it gets flat after a 15 to 20 min (it does taste like nougat). What do I do wrong? I do refrigerate it after i made it.
Hello, i find the same problem. Did u try out this recipe ?
👍👍👍👍👍
Thanks!
Tem receita descrita????
Man, how did you learn all this stuff? You look young but your skills say you’ve been doing this for 15+ years.
نرجو كتابت الوصفه والمقادير بالعربي وشكرا
😍😍
What about sir the complete recipe sir
Nougat is a very old type of candy. How did the people make it in times before thermometersand mix machines? And why the glucose syrup? Isn't that just more sugar? Why the two types?
Suggest me a dish which can selwct in college cooking competition
and i couldn’t find you recipe
You need a boom arm to place the camera overhead
Big Likey Like. Informative.. How are you? Wow Wow Wow! Red button exchange!
followed to the T and absolute disaster…the nougat completely stuck to the silpat even having respected the temperatures…really unhappy having such a mess.
Since forever MAN were MASTERS / CHEFS while Women were cooks and , that's the uncomfortable truth !
Nice