Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios
Make Montélimar Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios yourself, with honey, almonds and Pistachios
Hello gourmets,
there are countless Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios recipes, and with all those variations you can hardly find your way. This one is what we really recommend after some experimenting: white Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios with honey, roasted nuts and Pistachios, between two sheets of Edible paper, a lovely snack with coffee and an even lovelier gift from the kitchen. The ingredients for nougat are simple, but the technique makes the difference.
Honestly, it is the most technical part of our blog: the temperatures have to be right, and so does the timing. Read the nougat recipe through once before you start, then you will know what lies ahead and will not burn your fingers.
The hardest part, though, comes right at the end: letting the Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios dry for a week without eating it first.
The recipe on video
0:33 min
Ingredients
Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios
Step by step
Roast & prepare the nuts
Roast the nuts and pistachios
Preheat the oven to 150 °C fan. Place 300 g hazelnuts (or almonds) and 100 g shelled Pistachios on a perforated baking tray with a perforated Baking mat and roast them for 15 minutes.
Better not skip this step: roasting brings out the aromas while the nuts dry at the same time. Afterwards, try a raw and a roasted hazelnut side by side, the difference is enormous.
By the way, the genuine nougats from Montélimar are made with almonds.
Whole Pistachios, shelled, 50 g
Adjustable stainless steel Baking frame
Aluminium perforated baking tray 40 x 30 cm
Perforated Baking mat
Prepare the frame and Edible paper
Line a second perforated baking tray with baking paper and place the adjustable Baking frame in A4 format on top. Lay a Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios Edible paper in the frame, the ribbed side facing down, against the baking paper.
The edible papers are essential: they make smoothing out and above all cutting possible in the first place. Make sure the frame is the same size as the paper.
Rub off the skins
Let the roasted nuts cool a little and then rub them between your hands, the skins come off on their own. You do not need to scrape anything off: whatever does not come loose can stay on.
Get everything ready
Sugar, glucose syrup and water
Put 600 g sugar, 150 g Glucose syrup and 150 g water into a medium-sized pot. Don't stir, leave everything as it is.
Don't even try to make nougat without glucose syrup: it would turn grainy and mushy.
Ridged wafer sheets specially for nougat
Glucose syrup - 300g
Digital thermometer, waterproof and foldable
Whisk 29cm
Egg white and sugar into the mixing bowl
Put 75 g egg white and 50 g sugar into the mixing bowl and have the whisk ready. But don't beat the egg white yet, that comes later, at exactly the right moment.
Weigh out the honey
Weigh out 250 g liquid honey into a second pot. It is heated separately because it gets hot faster than the sugar.
Cooking the Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios
Honey to 125 °C
Heat the honey to 125 °C. As soon as it reaches that point, take it off the heat and set it aside.
Sugar to 145 °C, and the Meringue at 110 °C
Heat the sugar, Glucose syrup and water to 145 °C.
Watch out: as soon as the sugar reaches 110 to 115 °C, start whipping the egg white with the sugar into a Meringue, slowly, at about setting 3 to 4. Once the Meringue is ready, let the machine keep running at the lowest setting. Don't stop, or everything will collapse.
Honey into the sugar, back up to 145 °C
Once the sugar has reached 145 °C, pour in the honey and heat the mixture back up to 145 °C.
The hot mixture over the Meringue
Take the pot off the heat and slowly pour the mixture over the Meringue. The machine has to keep running at a low setting, and the Syrup should flow along the edge of the Bowl so that nothing splatters.
Once everything is in, increase to a medium setting and keep stirring until the mixture has cooled to about 125 °C.
Fold in the nuts with the K-beater
Once the temperature is reached, tip in the hazelnuts and Pistachios and mix everything in for a few minutes.
Important: be sure to use the K-beater. The Whisk won't stand up to the firm mixture.
Filling, drying, cutting
Fill into the frame
Fill the Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios into the prepared frame. Don't try to smooth it with the Spatula: it won't work, and it's hot too.
Lay on the second Edible paper and press flat
Simply lay the second Edible paper on top, this time with the ribbed side facing up, and press it down lightly with your hands. Then press everything as flat as possible with a small rolling pin.
Dry for 24 hours up to 1 week
Now the Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios has to dry at room temperature: at least 24 hours, up to a week. A tea towel over it is enough to keep the dust off.
The longer it dries, the firmer it becomes, so that's how you decide whether you prefer it on the soft side or the firm side. Only remove the frame when you want to cut.
Cutting and storing
Cut the Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios into pieces as best you can: it isn't easy. An oiled knife helps, coconut oil for example. Then let the pieces sit in the open air for a moment before you put them into bags, otherwise they stick together.
In a metal tin or in cling film it keeps for a year. Just not in the fridge.
Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios
Ingredients
Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios
Preparation
- Roast: Roast hazelnuts and Pistachios for 15 min. at 150 °C fan, rub off the skins.
- Frame: Place the Baking frame on a tray, lay in the first Edible paper with the ridged side down.
- Sugar: Bring 600 g sugar, 150 g Glucose syrup and 150 g water to the boil without stirring.
- Honey: Heat 250 g honey separately to 125 °C and set aside.
- Meringue: At a sugar temperature of 110 bis 115 °C, whisk the egg whites with 50 g sugar, then let it keep running slowly.
- Cook: Bring the sugar to 145 °C, add the honey, then back to 145 °C.
- Stir in: Pour the mixture over the Meringue along the edge of the Bowl, keep stirring until 125 °C.
- Nuts: Fold in the nuts with the K beater.
- Filling: Fill into the frame, lay the second Edible paper on top and press flat.
- Drying: Dry for 24 hrs. to 1 week at room temperature, then cut.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes the recipe was tested with.
Ingredients
Whole Pistachios, shelled, 50 g
Glucose syrup - 300g
Accessories
Grooved wafer sheets specially for Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios
Adjustable Baking frame in stainless steel
Perforated aluminium tray 40 x 30 cm
Perforated Baking mat
Digital Thermometer, waterproof and foldable
Whisk 29cm
Rolling pin small 22.8 cm
Baking paper XL 46 x 38 cm, 15 pieces
Delivery in 1 bis 2 working days · Free shipping from CHF 100
So you are guaranteed to succeed
There is no substitute. Without Glucose syrup the sugar crystallises and the Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios turns either grainy and mushy or rock hard and brittle. The 150 g are part of it.
Pots, Mixing bowl, Thermometer, frame with Edible paper, roasted nuts: once the sugar is running, you have no time left to go searching. Read the recipe all the way through once before you start.
After 24 hours the Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios is soft, after a week noticeably firmer. There is no right answer: dry it for as long as suits your taste.
Frequently asked questions
Only once the Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios has dried and you want to cut it. Before that the frame keeps the slab in shape.
Almost always the temperatures or the quantities. Both have to be exactly right: honey to 125 °C, sugar to 145 °C, after pouring together another 145 °C and up to 125 °C while stirring in. A good Thermometer is no gimmick here.
Lightly grease the inside of the frame beforehand, or line the edges with Edible paper too. And oil the knife, for example with coconut oil. Cutting will never be completely easy all the same: it is Nougat%3A%20Ingredients%20for%20Nougat%20with%20Honey%2C%20Almonds%20and%20Pistachios, after all.
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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