raagamuffin

Hallo Folks, A colleague hails from Tunisia and ,whilst discussing traditional sweets,he showed me a web page,which had various sweets from that region. All of them had a few things in common, 1.They looked absolutely fabulous,and usually that indicates that that they taste great as well. 2.All of them were made with different kinds of nuts,and hardly any dairy/fruit based . This is the web page, http://www.masmoudi.com/data/home/data.asp...uage=e&dataid=1 Please have look.I am interested in hearing if some of you are familiar with these,especially Bjawia/Bryouette/Mlabes/Dawama/Fekia/Thousand one nights/Bey varieties. Waiting to hear anxiously.(My colleagues has promised me that he would get some of these ,when her sister visits him next month...slurp...slurp)

Round of applause,MariaA. Everyone's loving it.

Hallo Every one, having tried the recipe ,posted by Maria,I think it is just a matter of time,before it is laid out in open. The first trial has not been very successful,but ,some kind of pattern ,similar to the one in the picture emerged. Will keep you all posted,it is a real pleasure to be a part of the fraternity here,who are ever so helpful. This is the last forum ,which I come back to,only when I realise that ,nothing else would work. Last time around,it was , the hibiscus papel garnish,which confounded me,and again Egullet came to my rescue. Regards,

This sponge was seen at one of the pastry shops in Bangkok.Though,it was heard of before,as a hush hush kinda recipe. Interested in the technique deployed in making the roulade,and not so much in the filling. Whatever little,I could find out from someone who knew it,is that the sponge is baked at high temperature,and as it comes out of the oven,it is brushed with a thick sugar syrup, which results in the ribbed skin as seen in the photo. Hope that this helps someone to nail it down. Kind Regards,

Mainly the spong part. Best Regards,

Hallo ! have been trying to get close to this recipe,but not many seem to know. Would greatly appreciate ,someone is able to end my quest for it. Regards,

Many thanks,it is going to be of great help,and this is perhaps what I was looking for. They do have an english page and i was able to write to them. I sincerely hope that the classes are in english as well. Thanks yet again,desiderio & Ore,

Would some one in the forum know of any classes(in Europe) ,where the secrets of making traditional panettone are taught. having searched the net,I could not come up with any professional classes . Many thanks in advance for answering this query. This has eluded me for long,and I wish to devote this year learning it from masters

Thanks ,Sethro! Would try and get this right! I was thinking on some biscuit with pectin component in it. Would you know of any such thing!

Hi,Adey, This is at one of the hotels ,I worked for last year in India. Regards,

A big Hallo to my community! I am perplexed by this garnish,on the dome,the transparent thing. For sure,it s not isomalt and I did see the recipe somewhere. Please help me identify this and post a recipe to make this as well. All help highly appreciated.

Will try one more time,with another couple of images(realisation that technology has passed me by completely)

Hallo amrita ,Those mas look heavenly. Am trying to post a few images hope that it works,

we have successfully been doing macaroons on untreated parchements and as long as the recipe is not too we they tend to come out of the sheet well. In case of chocolate macaroons ,where the italian meringue recipes have and edge,the macaroons tend to be sticky (also,meaning more gooey and fun to eat).