Chocolate, Nougat, Caramel and Peanut Bars | Pastry Maestra
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- เผยแพร่เมื่อ 30 ก.ค. 2024
- Soft, 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!
The RECIPE is here:
pastrymaestra.com/candy-recip...
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on TH-cam!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book "The Pastry Chef", and also subscribe to my TH-cam channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
#pastrymaestra #pastrytutorial #snickers - แนวปฏิบัติและการใช้ชีวิต
Excellent demonstration of a nugget bar Thank you
Snickers!!!! 😛😛😛😛😛
madam , you just made snickers
Thank you
I really like that
Great technique with the nougat being coated on the bottom with tempered chocolate! Thanks for sharing!
Thank you! Thanks for watching! :)
These look delicious, enjoyable presentations, thank you
Thank you, enjoy!
Looks delicious
Amazing! Thank you💐
Thank you!
Hi! It looks really good! Thanks for sharing. I was wondering if I want to use honey instead of sugar in the caramel layer. does it need to be same proportion? thanks u!
Hi Macarena, thank you for watching! :)
You could use honey instead of sugar and glucose syrup (it is not needed with honey), but I wouldn't caramelize honey because it will burn. I would put honey, cream and butter into a saucepan and cook on very low heat until the mixture reaches the desired temperature of 121°C (250°F). Then incorporate the peanuts. :)
I just found your channel. I’ve only watched this video so far but I loved it! That poem/song at the end was just perfect! It made me laugh at how appropriate it was.
Thank you so much! :) Hehe, I'm happy you like the song! ;)
AMAZING work!
Thank you! 💞
That outro tho. haha...great chocolate bar.
Thank you! :) ;)
Like...it look veryyyyyy delicious
Hi Farzan, thanks for watching! :)
Waw nice. I like
Hi newly subscribed
I’ve been trying to make this Swiss ma range and my egg whites deflate my mixture is to soft after it set freeze but melts at room temp. I know sugar and cream tartar stable the egg whites but I don’t see u use either
Q2 why u use the sugar and water and glucose for Carmel when you could use just the sugar syrup till it term amber
Ça a l'air délicieux 😋
Merci beaucoup! :)
Comme c'est gentil 😊
I’m sure those taste fantastico! Yummmmmmmmie! 😋
Merry Christmas!🌲🥰
@@pastrymaestra merry Christmas 🎄
I would like to make chocolate nougat in the middle do you know how I can do this using your recipe or one close to it
To good looks yummy
Thank you! :)
Oh yes, I will definitely make this. Could I whip the egg whites in a blender? I don't have a whisk attachment for my stand mixer. I'll also probably make sugar free caramel instead. I don't want to over-do it. :D Thanks!
Hello, it is possible to whip them in a blender, however once you add sugar syrup, the mixture will become very dense and I'm not sure how will the blender blades handle that. I have never done nougat in a blender, and knowing how dense and sticky it gets, I wouldn't even try, because I'm afraid you won't be able to take it out. But - in absence of a whisk, you could make an experiment. If you do, let me know how it went! :)
Best home made chocolate bar recipe ive seen.
The lyrics of that song are a little saucy ;)
Thank you so much! :) And regarding the song - it is all your imagination! ;)
Im indonesian.. Your english is very clearly.. Than i can understand well.. Thnhkyou
Thank you so much, I am so happy that you can understand me! I have English subtitles if you need them. Thanks for watching! :)
really nice mam ..it was awesom
Thank you!
In Philippines there is a candy bar sold exactly like this, called Cloud 9
Wow, I didn't know that! Awesome! :)
Wao👍
😊
So pro, thank you =)
Thank you! :)
i will try soon, sweetness is happiness
Awesome, it really is! 🥰
@@pastrymaestra 😊
Kind of like Snickers
It is snickers
Super
Thanks :)
Is there anyway we can make this without a thermometer? Love the video!
I'm afraid that a thermometer is a must, and also it is an instrument that you'll need to make many other deserts, so I highly recommend buying one. These are not expensive, you can find them online for as low as 10$. Thanks for watching! :)
@@pastrymaestra Thankyou!!
Oh! We call them Cloud Nine here in our country.
Oh, how appropriate! :)
Is it possible to make the nougat and save it for later? And if so, how long? :)
Sure, once cooled, cut it into bars and wrap each bar into cellophane. Store in in cool and dry place for a couple of weeks, it can last even longer. :)
@@pastrymaestra Thanks alot for answering! I've been looking for a clean nougat recipe but had a hard time finding it. But i'm going to use your method in a couple of recipes now! Again, thanks! :)
My caramel layer got really hard, what can i do?
I cooked it to 121°c
I'm so sorry that you haven't succeeded immediately, but since I have prepared this recipe more times that I can remember I'm absolutely sure that all the data is correct. So, please first of all make sure that your thermometer is absolutely precise, because this is the most essential tool for making caramel. I suggest that you bring some water to a boil and check your thermometer, but BE VERY CAREFUL about the altitude where you live! This is extremely important because for every 300m (app. 1000 feet) above the sea level, you should subtract the temperature of cooking for 1°C (2°F)!
The next thing I can think of is the accuracy of your scale, so please check that, too.
There, I hope this was helpful, please don't give up, and practice, practice, practice! 😊 Stay safe and healthy! 😷🤗
@@pastrymaestra Thank you for your answer!
Actually I solved the problem by melting again the caramel with some some cream, I cooked it for a while and it turned out perfect, I just made the nougat, I'm waiting for it to cool, and it looks really good.
Thank you so much for the recipe.
@@pastrymaestra About the thermometer I tested righ away I found out the caramel got hard, and it was ok, I live 2150 meters above the sea level, so it marked 93,5°c
That's ok, right?
Maybe I just did something wrong in the procedure, anyways I'm sure that the recipe is perfect, thank you again!
@@chepeelgato hi, sorry for the delayed response, I was really busy yesterday. OK - first, I'm so happy that you were successful and that you are enjoying in your caramel and peanut bars - good job! Maybe you could send me a photo - I would be so glad to share it on Facebook and Instagram if you wouldn't mind?
Now about the temperature - yes, your calculation is correct - at 2150m the water should boil at 93°C (+/-), so I would say that your thermometer is precise. However, you must use the same formula when cooking sugar, don't forget to do that! So, at 2150 m, you should cook your sugar syrup until the temperature reaches 114°C (in my recipe the temperature is 121°C because I live at sea level!) and you'll be golden!
So, you should always subtract 7°C when cooking any sugar syrup!
There, keep creating sweetness, stay safe and stay healthy!
I dont understand why you dont have millions of views on youtube? @youtube what is happening here? Your channel and videos are amazing!
Thank you so much Silvia! ♥️♥️♥️
wow! amazing.....can i get the recipe?
Yes, the link to the recipe is in the video description! :)
I am interested in trying, tell me how much material you need ?
The link to the recipe is in the video description!
@@pastrymaestra ,okay thank you so much
actually, I'm watching this and also eating a nougat😂
Bon appétit! :)
Great Vid! The recipe online doesn't list the proportion of water. Is it equal to the amount of sugar? Keep up the great work. Stay Happy and Healthy. ps Love the whisk handles!
Hi, thank you so much! :) The quantity of water is just enough to cover the sugar in a saucepan. The more water you put, you will need to cook the syrup longer to reach the desired temperature. Check this video: th-cam.com/video/-v7smLGl5Fc/w-d-xo.html
Amazing. Thank you so much. Keep the awesome baking vids coming. Stay Happy and Healthy.
@@farmonious420 thank you, all the best to you too! :)
My caramel layer got really hard. There's something wrong with the proportions cause I made other salty caramels before and they were fine.. :::(((
Hello, I'm sorry that your caramel wasn't good. As you can see in the photos it should be nice and soft. Did you use a thermometer? At what altitude do you live?
Pastry Maestra i used a thermometer and I live near the ocean. 🥺
Something else went wrong then, I assure you that the ratios are correct. 😉
What can be used instead of glucose syrup?? Because its unavailable in our country
Hi, you can use corn syrup or golden syrup instead!
hi@@pastrymaestra! Awesome recipe, I was wondering if we dont have glucose syrup nor corn or golden syrup... can it be replace by agave or more honey?
Homemade snickers
Mm I n t e r e s t i n g
Exactly! :)
On the side mite it did not say how much water to put in there
Enough to cover the sugar, no need to measure the quantity!
Is it snickers?
Sort of - home made. :)
NOW this is called snikers
Xsmall how to make foundation
Que pena que los pasos no estén en español 😞
That song makes me a little uncomfortable but I'm going to look past it and make this tomorrow. Thanks PM.
Thank you for watching! :)