I was in the grocery store the other day, I saw rows and rows of Halloween Candy, by this time in the season is to expected. However, as I turned to round the next isle I could believe my green eyes; Christmas Candy. I absolutely adore Christmas time, but not in September. The official day summer we set for the last time in 2011 is the 23 of September. Children need to be able to enjoy each season and holiday they celebrate. I am not the first person to feel Christmas has become commercialized, a merchandising commodity, but I want to concentrate on Halloween right now.
Since Sydney was a “little ” each year we have created and given out homemade Halloween Candies; to the children we knew and at Sydney’s school. It seems no matter how nice of a day it might be on October 31, the evening is always freezing.
I also would only allow Sydney to keep the candy from close neighbors.It just seemed atropros to invite the children to our house for a Halloween party.
Nougat Blanc à la Rose:
140 grams/ 1½-cup almonds, roasted
253 grams. 1-cup dried apricots
142 grams dried cherries, dark
60 grams/ 2 large egg whites
Smidge egg white powder
40/½ -cup grams agar syrup
80/ ¼ -cup grams light corn syrup
15 grams/ 1-Tablespoon rose syrup
300 grams/ 1½-cup sugar
70 grams/ 1/3-cup cold water
294 grams bittersweet chocolate, chopped fine
Orange jimmies, optional
Prepare your mise en Place and pre heat the oven 90 degrees C/ 200 degrees F. Line a ¼ sheet pan with parchment paper, spread the almond in a single layer, and roast for about 13 minutes, turning often. The almond aroma will guide when the nuts are ready.
In the bowl of a standing mixer, fitted with the whisk attachment, place the egg whites.
In a small heavy bottom sauce mix agar syrup, 20 grams/ ¼ -cup of corn syrup gentle over low heat bring the mixture to a boil.
In another sauce pan, about 2.2 liter/ 2 quart sauce pan add the remaining corn syrup, rose syrup, sugar, and water; over medium-low heat bring to a boil simultaneously with the small sauce pan.
Once the agar mixture comes to a boil, begin whipping the egg whites on medium speed; when the agar registers 130 degrees C/ 266 degrees F pour, in a stead stream over the egg whites. (take care not to pour over the whisk)
As soon as the sugar mixture registers 139 degrees C/ 242 degrees F pour in a steady stream into the honey meringue
Allow the meringue to come to stiff peaks or just begins to stiffen-up, turn the mixer off and exchange the whisk attachment to the paddle attachment. Turn the mixer back on low speed and add the toasted nuts, and ½ of the dried fruit until just blended.
Lightly dust a silpat with cornstarch, place on a flat work surface, pour the nougat on the coated cornstarch silpat, sprinkle the remaining apricots on top, lightly dust the nougat with a little more cornstarch, and place another silpat on top.
Using a heavy rolling pin, roll the nougat evenly to about 1.4 cm/ ½-inch thick.
Cool and cut with a VERY sharp knife into 2,5 cm/ 1- inch squares.
Prepare a Bain-Marie or double boiler, melt the bitter sweet chocolate and temper.
Dip 1 end of the nougat into the melted chocolate, sprinkle with orange jimmies, and place on the prepared baking sheet.
Refrigerate until firm, about 30 minutes.
Serve or store in an airtight container.