Praliné: what is it and how is it made? Praliné explained by a Belgian manufacturer: definition, difference with pralin (also called praligrain or hazelnut crunch), how hazelnut-almond praliné is made and its uses.
Nougat or nougatine: what is the difference? Nougat and nougatine share a syllable and almost nothing else. Composition, cooking, texture and uses: what really separates the two products, explained by a nougatine maker.
How is marzipan made? A Belgian manufacturer's guide Almonds, sugar, craftsmanship: a Belgian manufacturer explains how marzipan is really made: almond content, baking, storage and the difference with almond paste.
Almond powder or almond flour: what's the difference and how to choose? Almond powder, almond flour, ground almonds: the same ground almonds, but what are the real differences? Uses, substitutes, storage and advice from a manufacturer.
Milling in pastry: almonds, hazelnuts and 50/50 blends The word « broyage » appears on every pastry technical sheet and is never defined. A Belgian manufacturer sets out what it covers: compositions, grinds, uses and storage.
What exactly is marzipan? Definition, composition and almond content Two ingredients, five grades, endless misunderstandings. Marzipan defined by a Belgian manufacturer: composition, almond content, names and foreign equivalents.
Craft or industrial marzipan: 7 criteria for testing the product « Artisan » is not a protected term in confectionery. Here are the seven verifiable criteria for judging a marzipan by testing it, rather than trusting the label.
What does a good marzipan cost? What really makes the price The price of a marzipan is not an arbitrary figure: it breaks down. Almond content, world almond market, origin, format and service explain most of the gap between two quotations.
Belgian marzipan: what really sets it apart from Lübeck and Toledo Germany and Spain protect their marzipan with a geographical indication. Belgium does not. What looks like a weakness in fact explains a different production logic.
The coupe brésilienne: the Belgian ice cream sundae and the exact role of hazelnut crunch Mocha, vanilla, caramel and a cloud of hazelnut crunch: the coupe brésilienne is a classic of Belgian menus. Composition, assembly, grain size and dosage for a professional ice cream maker.
Hazelnut crunch, nougatine and praliné: the comparison, and what pralin and praligrain cover Three products, the same starting ingredients, three different behaviours. The comparison table that stops you ordering nougatine when you wanted hazelnut crunch, and what pralin and praligrain really cover.
Belgian pastry: the classics built on hazelnut crunch, marzipan and nougatine Behind the hazelnut crunch tart, filled speculoos or the banketstaaf are three raw materials. A tour of the Belgian classics and the ingredient that defines them.