Nougat
Hey sweet tooths!
Are you ready for Christmas? Are the gifts wrapped? And what about the desserts?
If you still have a little bit of time, here's a fun idea to enjoy with your coffees or teas at Christmas! Or all year round for that matter! :o)
I wanted to share an easy recipe you can make at home, because there are so many nougat recipes out there! It's hard to find your way through all that confusion!
The hardest part of this recipe??? Not eating the nougat straight away and letting it firm up for a week! ;-)
Here are my beautiful homemade nougats.
Ingredients:
- 2 nougat wafer sheets
- 300gr of hazelnuts or almonds
- 100gr of shelled pistachios
- 600gr of sugar
- 150gr of water
- 150gr of glucose
- 2 egg whites (75gr)
- 50gr of sugar
- 250gr of liquid honey
Let's get started with the recipe!
Don't try to make nougat without glucose! It would be grainy and pasty.
We'll start by toasting our hazelnuts and pistachios. To do this, preheat your oven to 150°C, fan setting.
This step is important! It will bring out the aromas of the nuts and also dry them out! So don't skip this step!
Pour 300gr of hazelnuts (or almonds) and 100gr of shelled pistachios onto a perforated baking tray lined with a perforated mat.
Bake for 15 minutes.
For this recipe, I used hazelnuts because I had some at home. Real Montélimar nougats are however made with almonds.
In the meantime, prepare a perforated baking tray lined with baking paper. Place your adjustable frame in A4 format. Then lay a nougat wafer sheet inside it. Make sure the striped pattern faces down against the baking paper.
The nougat wafer sheets are also essential! They will make it easier to handle and cut the nougat. And believe me, it's already not easy to cut even with the sheets! You'll need a man, a strong man! :o)
Set everything aside while we make our nougat.
The nuts are now toasted! Taste a raw hazelnut and a toasted one, and you'll quickly understand that the flavours are multiplied once toasted. I actually often toast hazelnuts just to eat them like that! I love it!
Once the hazelnuts and pistachios have cooled slightly, rub them in your hands to remove the skins that come off on their own. No need to scrape, just remove what comes off easily. Whatever remains can be left without worry.
Now for the slightly more technical step. For this, you will absolutely need a good thermometer.
We'll prepare all our mixtures in advance so that we're ready once the temperatures are reached. This will prevent us from running around in all directions and burning our fingers or anything else.
In a medium saucepan, pour 600gr of sugar, 150gr of glucose and 150gr of water. Do not stir. Leave the mixture as is.
In a bowl, pour 75gr of egg whites with 50gr of sugar. Get your whisk ready, but don't whip your egg whites yet!
Pour 250gr of honey into another saucepan.
I recommend reading the rest before you start, just so you're not caught off guard. The temperatures need to be precise and the timing will be a little tight. Don't panic though! It's just that if you read the recipe beforehand, you'll know where you are.
Heat your honey to 125°C. We keep the honey separate because it heats up faster. Once the honey reaches 125°C, remove it from the heat and set it aside while our sugar reaches the right temperature.
Heat the sugar/glucose/water to 145°C.
Note: Once the sugar reaches 110°C - 115°C, whip your egg whites with the sugar into a meringue. Whisk gently at speed 3-4 approximately. Once the meringue is formed, whisk at minimum speed, but don't stop the whisk, otherwise everything will collapse.
Once the sugar has reached 145°C, pour the honey into the sugar and let the mixture rise to 145°C again.
Remove immediately from the heat and pour the mixture in a thin stream over the meringue.
Note: The mixer must be running at low speed when you pour in the sugar. Make sure to pour along the edge of the bowl to avoid splashing everywhere. (see photo 2)
Once all the sugar has been poured in, increase your mixer speed to medium. Let it run until the mixture cools down to approximately 125°C.
Once the temperature has dropped, pour the hazelnuts and pistachios into your meringue and mix with the K-beater for a few minutes.
Important: Make sure to use the K-beater! The whisk would not withstand the hardness of the mixture.
Your nougat is now ready. Take your perforated tray and frame, and reposition it correctly.
Make sure the frame is the same size as the wafer sheet.
Pour the nougat into your frame. Don't try to smooth it with a spatula... it's a lost cause! :o) And don't burn yourself!
Simply place a second wafer sheet on top and press gently with your hands (this time, with the pattern facing up).
Then using a small rolling pin, finish flattening as evenly as possible.
There you go!
In theory: you should let your nougat dry between 24 hours and 1 week... in the open air. I simply placed a cloth on top to keep the dust off.
In practice: good luck not eating it before then! haha! My children and my husband were constantly sneaking pieces! After a week, there was none left!
Once the nougat is well dried, cut it as best you can... If you have a man at home or a neighbour nearby, ask him to cut it in exchange for a few pieces of nougat! ;-)
This nougat keeps for up to one year in a metal tin or simply wrapped in cellophane. Whatever you do, don't put it in the fridge — it would melt straight away!
I hope you enjoyed this tutorial.
Feel free to leave a comment! :o)
Have a lovely day!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Laëtitia
By: Laëtitia B. On 2024-12-15Bonsoir,
Merci beaucoup pour votre recette, c'est simple et une excellente idée pour les cadeaux.
Ma question peut sembler simpliste, mais à quel moment avez-vous retiré le cadre en inox ? Actuellement, je laisse sécher le nougat.
Bonne pâtisserie et excellente soirée :)
Replied by: Karin On 2024-12-16
Question de Karen
By: Karen B. On 2024-11-24Bonjour,
Quelle texture a le nougat à la fin? Je recherche une recette de nougat tendre mais pas mou.
J’ai lu ici et la de faire sécher l’appareil pour le rendre plus dur. Qu’en pensez vous?
Merci
Replied by: Karin On 2024-11-25
Question de Nathalie
By: Nathalie S. On 2023-12-20Bonjour, non nougat s’effrite, il ne tiene pas a la coupe. Je ne comprends pas d’où vient l’erreur
Nathalie
Replied by: Karin On 2023-12-20
Question de Stéphanie
By: Stéphanie N. On 2021-12-20Bonsoir, c 'est encore moi :o)
Encore une petite question : 3 ans que j'utilise votre recette, elle est parfaite. Mon nougat est délicieux, très bonne texture par contre pour le couper .... c'est la misère !!! Il colle complètement au rectangle en inox. Je le découpe avec un couteau que je trempe dans l'eau ultra bouillante pour décoller les bords mais on dirait qu'il est collé à la glu sur les bords. Avec vous une astuce ? Mettre de la matière grasse à l intérieur du rectangle ? Le dessécher plus pour qu'il soit moins collant (je ne sais pas comment faire pour dessécher)? Mettre du papier azyme aussi sur les bords ? Si vous avez tuyau ?. Même l'homme de la maison transpire quand il m'aide à la découpe ?
Merci de votre repose
Belle soirée
Replied by: Laura On 2021-12-21
Replied by: Stéphanie N. On 2021-12-21
Replied by: Laurence F. On 2023-12-21
Replied by: Laurence F. On 2023-12-21
Réponse à Stéphanie
By: Karin On 2021-12-08Stéphanie. Merci pour votre retour. :o)
Malheureusement le thermomètre est un ancien modèle que nous vendions il y a quelques années....
Mais il ne tenait pas vraiment sur la casserole... C'était assez bancal, mais cela fonctionnait pour le temps d'une photo.
Belle soirée.
Question de Sylvie
By: Sylvie V. On 2021-11-30Merci pour cette recette au top !!!
Juste une petite question. Est-ce su je mets mon nougat coupé en morceaux en vrac dans des sachets, ça va se coller ensemble ou ça doit aller comme ça ?
Merci d'avance et belle journée,
Sylvie
Replied by: Laura On 2021-11-30
Question de Lucie
By: Lucie L. On 2021-05-05recette de nougat artisanal top ! J'aimerais juste savoir si c'est possible de le faire sans glucose ? je pourrais le remplacer par quoi ? merci !
Replied by: Karin On 2021-05-06