Bajadera Nougats
Bajadera
(Bah-ya-deh-ra) is a famous chocolate praline created by the Kraš
confectionery company in ex-Yugoslavia, now Croatia. Yugoslavia did not
survive as a country, but a recipe for home-made Bajadera is still
widely popular across the ex-Yugoslavian territories – Croatia, Serbia,
Bosnia and Macedonia. Making Bajadera at home is a lot of fun, it is a
relatively simple no-bake desert, based on a nougat paste from ground
nuts, chocolate, cookies, sugar syrup and butter.
Needless to say, there
are as many Bajadera recipes as there are cooks in the Balkans. Below is
a version that my family used for years. And in case you are wondering,
yes the real thing can be purchased on Amazon.
Nougats
* 500g
granulated sugar
* 12
tablespoons water
* 200g
hazelnuts
* 200g
Petit Beurre biscuits (I used Leibnitz and LU)
1. Preheat the oven to 350F. Pour the hazelnuts on the
baking sheet in one layer. Roast the hazelnuts for about 20 minutes.
Toss occasionally to make sure they roast evenly. When the hazelnut
skins begin to crack and the nuts turn golden brown, remove them from
the oven and allow to cool at room temperature. Once the hazelnuts have
cooled completely, rub them with your hands, or between two kitchen
towels, to remove the skins.2. Bring the sugar and water to a boil. Reduce the heat
to medium-low and continue to boil to make syrup. (Occasionally remove
the sugar from the edges of the pan with spatula so that crystals do not
form.) Once the syrup reaches the soft-ball stage (about 238F) remove
from the heat. Place the bottom of the saucepan in the cold water to
prevent the syrup from overcooking. Let the syrup cool.3. In a food processor grind the hazelnuts and biscuits
as finely as possible (the closer to powder the better). Transfer to a
large mixing bowl and add the syrup and butter. Coat your hands in
powdered sugar and begin to knead until it forms smooth paste.4. Split the hazelnut paste into two equal parts, and
then take 50g of paste from the first batch and add it to the second.
(We will be adding chocolate into the first batch and this will ensure
that at the end we have the equal amounts of the dark chocolate paste
and the light hazelnut paste.)5. Melt the chocolate and add it to the first (smaller) batch. Mix well until the paste is smooth.6. Line an 8-inch square baking dish with parchment
paper. Turn the chocolate mixture into the pan, spread and then press
with a flat spatula or your fingers to form a dense, even layer. Place
the pan into the fridge for about 30min to an hour, until the chocolate
layer becomes very firm.7. Pour the light paste on top of the chocolate layer,
spread and press into a dense, even layer. Place the pan again into the
fridge and refrigerate until the second layer becomes very firm.8. Remove the nougat from the pan, and place on a
cardboard square, or cutting board (I do not own a glazing rack).
Prepare the chocolate glaze. Combine the dark chocolate and water, and
melt in a double boiler. After the chocolate has melted add the butter.
Continue to cook until the butter is fully melted and the glaze is
uniform. Remove the glaze from the heat, let it cool for about a minute
and then pour it over the center of the nougat. Use an icing spatula to
coax it over. (Do not glaze the sides.) Allow the glaze to set, and then
transfer the nougat to the refrigerator for a couple of hours.9. Thirty minutes before serving, remove the nougat from
the refrigerator, and while still cold cut into small squares or
rectangles. The nougats are extremely rich, and small bites will do
nicely.
Makes 64 cubes
ive never heard of these bars before but they look delicious, ive also never baked with these kinds of biscuits!
ReplyDeletecame across your blog on foodgawker, and im so glad i did!
Emine, thanks for the kind words, I am glad you find it interesting. If you have any questions about the recipe, do not hesitate to drop me a note. Cheers, QS
DeleteOh my gosh, you did an amazing job with these!! Gorgeous!!! I make Bajaderas all the time, I'm originally from Macedonia. :)
ReplyDeleteGlad to have found your site!
Thank you so much for stopping by my blog. And by the way, I have just recently posted a comment about the supremacy of Macedonian ajvar :)
DeleteWhat a lovely coincidence I am stumbling upon this recipe! I published a Bajadere recipe one month ago :)
ReplyDeleteAs you say, as many versions as their are cooks ;)
I will definitely check yours out. I remember growing up, how each one of my mom's friends had her unique bajadera recipe -- and they were all great.
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