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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.
Place the rice paper sheet on a baking sheet (with the striped side facing down).
Place the frame over the rice paper and set aside.
Pour the glucose syrup into a saucepan.
Add the water...
... and castor sugar.
Cook the sugar until the temperature reaches between 150°C and 156°C. Make sure the sugar doesn't exceed 156°C, otherwise the nougat will be too hard. The ideal temperature for a soft nougat is 152°C. I recommend using a digital thermometer with probe.
In the meantime, heat the honey up to 121°C. Note: honey heats a lot quicker than sugar. The sugar and honey should reach the desired temperature at roughly the same time. Use two separate hobs for this operation.
While the honey and sugar are cooking, pour the egg whites into the stand mixer recipient...
... and beat so the egg whites are ready at the same time as the sugar and honey. When the egg whites are firm, add 20 grams castor sugar and beat again until stiff.
When the honey gets to the desired temperature, add to the beaten egg whites, pouring it against the inner side of the bowl. Beat at medium speed.
When the honey is incorporated, increase to high speed until the sugar is cooked.
When the dried fruits are toasted, turn the oven off and let them cool down inside.
Stop the heat when sugar reaches 152°C. Wait until there are no more bubbles.
Pour the cooked sugar over the egg whites...
... and beat for another minute.
Stop the mixer and remove the whisk...
... and replace with the flat beater.
Resume mixing over low speed.
Add the cocoa butter (melted beforehand)...
... and the toasted nuts...
... and combine until homogeneous.
When you see no more traces of fat in the preparation, the nougat is ready.
Transfer the nougat into the frame, over the rice paper...
... and spread with a small cranked spatula into a regular thickness.
The result should look like this.
Place the second rice paper sheet over the nougat, with the striped side facing up. Cut the rice paper sheet to the dimensions of the frame beforehand.
Press gently with your hand so it sticks to the nougat...
... and leave to set at room temperature overnight.
The next day, slide the blade of a knife between the nougat and the frame.
You obtain a nougat slab.
Using a large knife...
... cut the nougat...
... into strips first...
... then into cubes. This nougat is soft and will not break. Store for up to 3 months at room temperature (do not refrigerate). You can also pack them into plastic bags for a great gift idea.
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