Nougat

Nougat Pistachio
Nougat Pistachio

Nougat is a very traditional and time tested confection that has been made for centuries and centuries in the old country. Although nougat is thought to have originated in southern Europe, it is found around the world  – each different region with it’s own distinctive texture and flavor.

Rose Nougat
Rose Nougat

Nougat can be flavored in many different ways, however, there are a list of usual suspect ingredients that are always found in this confection. With a texture somewhere in between a marshmallow and a chew (and sometimes a brick!), there are always a plethora of roasted almonds, hazelnuts, pistachios and sometimes pine nuts that add to the divine flavor of nougat. In many places, nougat is studded with dried fruits to add a splash of color and a tangy, sweet flavor. The most distinctive characteristic of nougat is the earthy, sweet and caramelized flavor of it’s main ingredient – honey. It is said that nougat traditionally contained “pure honey of the Alps” – to  me, that sounds simply amazing.

Pistachio Nougat
Pistachio Nougat

The nougat that we make is in the style of Montélimar – a nougat with a distinctive soft chew, unlike it’s Italian cousin turrón that is hard and breakable. We caramelize fragrant acacia honey and slowly pour it over whipping egg whites. After the texture has thickened and become elastic and creamy, we fold in lots of roasted nuts and dried fruits. Next, we cast the nougat between pieces of edible rice paper – another traditional touch- and when it is set, we cut it and wrap it into individual pieces. The final product is nutty and fragrant, chewy and soft, with a hearty nut crunch and soft tangy pieces of dried cranberries.

Assorted Nougat
Assorted Nougat

The Life of an Eclair: Part 4

Chocolate Eclair
Chocolate Eclair

The final step in our eclair production is garnishing each eclair, so that it can be enjoyed by a guest. We have sold many flavors in the past, and for us, each flavor has it’s own identity and character.  It is inspiring for us to create a new eclair, and exciting to watch the presentations evolve until we are all really happy with the final look of the product. This type of creative trial and error is what every chef thrives on  – to acheive personal expression and artistic license is such a thrill!

Red Ribbon Eclair
Red Ribbon Eclair

Our chocolate eclairs are finished with dark chocolate glacage and garnished with golden cocoa nibs  – to create a sophisticated look with elements of texture and flavor. Our newest eclair is finished with a sweet white glacage and a contrasting vibrant red ribbon, swirling down the top. We aren’t sure yet what flavor this beauty will be – any recommendations?

The Life of an Eclair:  Part 3

The Life of an Eclair: Part 2

The Life of an Eclair: Part 1

Palmiers

Palmiers
Palmiers

Palmiers are made with laminated puff pastry that has been sheeted, doused with sugar, then rolled up so the sides meet in the middle. The dough is then cut into disks, sprinkled with a bit more sugar and baked until all of the layers become golden brown, the butter has rendered and the sugar has caramelized. The first bite of a palmier is beautifully crisp and flaky with notes of brown butter and caramel  – a perfect accompaniment to a steaming mug of hot cocoa, coffee or tea.