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Confectionery
Nougat
Place the dried fruits (almonds, hazelnuts and pistachios) over a Silichef XL perforated baking sheet.
Spread evenly over the baking sheet...
... into one layer.
Bake in the oven preheated at 150°C (gas 2) and toast for 15 minutes.
Using oil spray, grease an expandable frame. I set mine to 26 x 23 cm. If you would like your nougat thinner, you can set the frame to 32 x 23 cm.
...
See the recipe
Serves :
10
Time:
30 minutes (+ 1 night)
Difficulty:
Author: Chef Philippe
61
ratings
2 comments
Ingredients:
60g egg whites, 400g castor sugar (380 + 20), 85g glucose syrup, 290g honey, 125g water, 125g cocoa butter or Mycryo cocoa butter, 200g whole raw almonds...
Method
Before starting this Nougat recipe, organise all the necessary ingredients.Place the dried fruits (almonds, hazelnuts and pistachios) over a Silichef XL perforated baking sheet.
Spread evenly over the baking sheet...
... into one layer.
Bake in the oven preheated at 150°C (gas 2) and toast for 15 minutes.
Using oil spray, grease an expandable frame. I set mine to 26 x 23 cm. If you would like your nougat thinner, you can set the frame to 32 x 23 cm.
...
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