honey nougats and tamarind caramels...

Honey Nougat
- 450 g heavy cream
- 450 g honey
- 45 g glucose
- 225 g sliced almonds, roasted
Tamarind Caramel
- 250 g heavy cream
- 250 g concentrate cooking tamarind
- 250 g sugar
- 50 g glucose

for Honey Nougat
1. Bring cream, honey and glucose to 250 degree F.
2. Remove from the heat, add almonds and mix well.
3. Cool it down on the marble, then transfer to a 1/4 sheet pan that spray with oil and line with parchment paper.
4. Let it cool in a pan for 30 minutes, remove from the pan and coat with tempered dark chocolate.
5. Let the chocolate set up before cut into 1"x1" pieces.
for Tamarind Caramel
1. Bring all ingredients to 250 degree F, stirring constantly.
2. Remove from the heat, pour into a 1/4 sheet pan with silicon pad.
3. Let it set overnight before cutting.


Zabaione said...

P'thip always have something new and interesting , now i'm curious how was Tamarind caramel:)

Manggy said...

Lovely presentation and very interesting flavors! Is tamarind caramel an original invention of yours?

Thip said...

Gam, it tastes sour and sweet at the same time. ;)

I just love playing around with stuff, Manggy. My boss asked me if I could make any candy with an Asian influence. So I came up with this one.

Tarah said...

Those look so good; And easy too :]

Lovely photos, btw.

chriesi said...

These rock for sure!

Thip said...

Thanks, guys.

michelle @ TNS said...



Blog Widget by LinkWithin