Projet Comenius

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Projet Comenius

• Naissance d'une délicieuse friandise
  universellement connue

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A common sweet Une gourmandise commune
Italy Torrone
Spain Turron
France Nougat
Turkey Helve
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Origins of the Turron
Spanish people are fond of pastries and candies.
The most famous is Turron which is eaten at
Christmas. CHRISTMAS festivities would seem
incomplete without the traditional offerings of
sweet breads cakes and nougats (turrones). They
are often offered as traditional desserts at the
end of traditional Christmas meals In Spain,
Christmas Turrons is well-flavoured with aniseed,
cinnamon, sesame, almonds and sweet Malaga wine.
Most cakes and breads have an almost oriental
touch (which is probably not surprisingly after
centuries of Moorish rule). Christmas would not
be Christmas without the "turrones" which are
served at the end of a meal with the cafe and
liqueurs, or with"cava" the Spanish sparkling
wine (similar to champagne) when guests arrive.
There are two traditional recipes for nougat,
named after the places they are made a hard
nougat - Alicante and a softer one- Jijona.
Nowadays there are many different sorts of
nougats made, with the traditional almonds being
replaced by peanuts, coconut, egg yolk, or
chocolate
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Recipe of the turron

• Ingredients

1 dessert spoon cinnamon 250 grams sugar 250
grams white honey 250 grams toasted almonds 250
grams toasted hazelnuts 5 egg whites
Preparation
Chop the nuts finely and then crush them in the
mortar until they become a smooth paste Beat the
eggs whites stiffly and then add them to the
paste Put the honey and sugar in a saucepan and
bring to the boil Add the paste to the honey
mixture Mix constantly with a wooden spatula for
ten minutes Remove from the heat, put into
wooden moulds lined with rice paper
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Origins of the Torrone

• Torrone is made soft or hard, depending on your
  preference. Hard torrone is similar to peanut
  brittle. Soft torrone is the traditional Italian
  meal ender.
• Strong honey flavoured candy chock full of nuts
  and soft chewy nougat, Tom thought they were
  rough looking but tasty too. Torrone is a
  wonderful Italian treat, a honey candy
  traditionally served around Christmas. According
  to the Italianmade website, the origins of the
  confection have been said to trace back to
  ancient Rome

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Recipe of The Torrone
Ingredients

• 2 2/3 cups superfine sugar 2/3 cup light corn
  syrup 1/2 cup water 2 egg whites, at room
  temperature 2 teaspoons vanilla extract 1
  teaspoon orange extract 1 teaspoon almond
  extract 1/2 cup diced candied fruit, plus
  additional for topping 1 cup sliced almonds

Preparation
Combine sugar, corn syrup and water in a
saucepan. Cook over medium heat until a candy
thermometer temperature registers 260 degrees F.
Meanwhile, in an electric mixer, beat egg whites
to form stiff peaks. When sugar reaches 260
degrees F, slowly pour in a thin stream into egg
whites, while the mixer is running. Add extracts,
beat on medium speed for 13 minutes, then fold
the candied fruit into the mixture. Mix for
another 2 minutes, then fold in 1/2 cup of the
almonds. Pour mixture into 9-inch square cake pan
sprayed with baking spray or butter the pan and
then dust with flour. Top with remaining almonds
and additional candied fruit. Let sit overnight,
then cut into serving pieces.
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Origins of the helva
Helva is one of oldest Turkish desserts. Its
history goes up far in the past. It is thought
that it was originating in Balkans and the
Mediterranean East and was already in Anatolia
before the Turksarrival. The halva is still
the favourite dessert in Turkey and whatever
their religions,Turkish people serve it on many
occasions, such as the Ramadan, Kandils,
religious festivals, but more particularly at the
time of births and deaths.
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Recipe of the helva
Ingredients
280g sugar 100ml water Flavourings 340g
tahinibeaten to mix in any excess oil
Preparation
In a frying pan, put butter, flour or semolina
with pinions then you add sugar, milk or water
and make cook a few minutes until these
ingredients are absorbed. The preparation of the
helva needs a collective kitchen. People are
invited to "conversations of helva" to spend long
winter evenings . The most common helva with the
sesame oil, is sold in cubes in all the grocers.
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Origins of the nougat
Greek origin The history of the nougat started
many centuries ago. At the origin, it was a cake
made with walnuts and honey, imported by the
Greeks in Marseille. It received a great success
in Provence. This walnut cake was called nougo.
Almond trees arrived in Provence At the end of
the XVIIth century, a agronomist gentleman,
Olivier de Serres, planted a mulberry tree, but
also an almond tree in his Pradel estate in
Villeneuve-de-Berg, few kilometers away of
Montélimar southwest. The almond tree got very
well acclimated to the location and propagated.
Almonds mixed with Provence lavender honey
replaced walnuts and nougo became nougat.
Montélimar, the nougat capital Montélimar
specialized in the making of nougat. Almonds
enable nougat to be whiter, more tender and to be
better preserved. January 2nd 1701, nougat
became famous thanks to the Burgundy and Berry
lords who stopped in Montélimar. Claude Souchon,
mayor of Montélimar, offered to each lord 100 kg
of white nougat. 13 years later, Montélimar
offered 20 pounds of nougat to the Persian
ambassador... From now on, Montélimar used to
offer nougat to each of its VIP guest which makes
it famous.
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Recipe of the nougat

• Ingrédients

680g (1½lb) Sugar 340-450g (12-16oz) Nuts 340ml
(12floz) Golden syrup 235ml (8floz) Water 60ml
(2floz) Clear Honey 2 Egg Whites 1 tsp Vanilla
Extract
Preparation

• Put the sugar, syrup, honey and water into a
  saucepan and cook until a temperature of 127C
  (260F) is reached or a brittle ball will form in
  water. Beat the egg whites stiffly and pour the
  mixture slowly into them, beating constantly
  until the mixture grows stiff and waxy. Then add
  the vanilla and nuts. Mix well and pour into a
  small box or pan lined with waxed paper. When it
  has cooled sufficiently, cut in squares or
  slices.

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Réalisé par EL FILALI CharifaAHABRI Samira