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Salted Peanut Nougat Bar by Andrés Lara

DURATION

27 minutes

PRICE

$39 (USD)

CATEGORY

Confections

On Demand Recipe

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Buy course for $39

Learn to make a Salted Peanut Nougat Bar with Andrés Lara in this 27-minute on-demand recipe.

A Perfectly Balanced Sweet-and-Salty Treat

This gourmet confection combines soft nougat, crunchy peanuts, and a touch of salt for a perfectly balanced sweet-and-salty treat.

Customize Your Nougat Creation

Want to go even further and customize it? Add as many inclusions as you like, cover the nougat with a rich layer of soft caramel, or even coat it in chocolate, and you will have made a new crowd favorite!

Enroll now and master this versatile gourmet confection.

PROGRAM

What You Will Learn in This On-Demand Recipe

Learn to make Andrés Lara’s Salted Peanut Nougat Bar with crunchy peanuts and soft nougat in this 27-minute on-demand recipe.

Key Techniques

  • Soft Nougat Preparation: Master the texture of a perfect nougat.

  • Crunchy Inclusions: Achieve the ideal balance with peanuts and salt.

Customization Options

  • Advanced Layers: Learn how to add soft caramel or a chocolate coating to elevate your bar.

 

What is included in the recipe?

  • Lifetime access to the recipe video.
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.
  • Tested recipes and formulation.

 

Recommendations and rules:

  • You will have lifetime access to all other digital files and videos: Video recipe, recipe book, tools and equipment list, photos, and other content in the course.
  • Our On-Demand Recipe Videos are meant to be Demo style, we do not expect students to cook along with us. We feel this is the best way to get the most out of our experience together.

Andrés Lara

Pastry Chef

Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique. He is now the Executive Pastry Chef at Melissa Coppel’s...

WHAT’S INCLUDED


FILES
Recipe Book PDF

PHOTOS
Course gallery

LIST OF TOOLS & EQUIPMENTS
Brand & Link

QUESTIONS & ANSWERS
Ask, share or help

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

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PREMIUM

YEARLY / $995.00

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VIP

YEARLY / $1,950.00

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    Know our chefs

    Melissa Coppel

    CEO Founder
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    Andrés Lara

    Pastry Chef
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    Ramon Morató

    Cacao Barry's Global Creative Director
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    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
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    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
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    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
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    Director of Chocolate Academy Barcelona
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    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
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    Winner of Lluís Santapau 2011 Trophy
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    Founder of MXBCN Bean to Bar Chocolate
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    David Gil

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    Benoît Cornet

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    Yun Eunyoung

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    Professor at the Culinary Institute of America (CIA), Greystone.
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