Nut Nougat, 125 g

What sets a good Nougat apart from a mediocre one is above all the hazelnut content – and with 38 % finely ground hazelnuts, this Nuss-Nougat from RUF sets a clear benchmark. The hazelnuts are roasted, finely ground and processed with cocoa mass, cocoa butter and sugar into a smooth, creamy paste. The roasting of the nuts is key: it intensifies the hazelnut flavour and gives the Nougat its characteristic, nutty depth. The cocoa mass provides the dark colour and full-bodied chocolate taste, while the cocoa butter delivers the velvety creaminess that is immediately perceptible as it melts on the tongue. No fillers, no artificial flavourings – only what makes genuine Nougat.

In patisserie and confectionery, Nougat is one of the most versatile ingredients there is. As a cake filling, it is gently warmed and stirred into Buttercream, Ganache or whipped cream – the result is an aromatic, nutty-chocolatey filling that clearly stands out from ordinary Chocolate creams and impresses immediately when sliced. For Praline fillings, it is combined with cream or liquid couverture to form a Ganache and poured into Praline molds – a creamy, melt-in-the-mouth filling that is instantly recognisable as a mark of quality in hand-crafted Pralines. Mixed with soft butter or cream for Macaron fillings, it can be piped with ease and delivers an intense hazelnut-chocolate profile in the finished Macaron. Warmed slightly and poured over pastries as an icing, it sets to a glossy finish as it cools, giving every baked item an elegant finish. Stirred into mousses, creams and parfaits, it combines harmoniously with vanilla, caramel and dark chocolate.

The Nougat is firm at room temperature. For processing, it must be warmed gently so that it becomes creamy and fluid. The most careful method is a bain-marie at a low temperature – this melts it evenly and without lumps. If using a microwave, heat it in short intervals, stirring in between. Important: never heat the Nougat too strongly, as excessively high temperatures cause it to form lumps and lose its delicate flavour. For fillings and creams, a temperature of approximately 30 to 35 °C is sufficient; for icings, it may be a little warmer.

Store the Nuss-Nougat in a cool, dry place, well sealed and protected from heat, direct sunlight and strong odours – as Nougat readily absorbs surrounding smells, it should be kept away from coffee, spices or other strongly scented foods. In warm kitchens or during summer, refrigeration is recommended. Once opened, close the packaging carefully and use promptly.

In confectionery and patisserie, the quality of the ingredients determines the final result – and this Nuss-Nougat from RUF is an ingredient that meets that standard. With 38 % hazelnuts, cocoa mass and cocoa butter, it delivers a deep, full-bodied flavour and a melt-in-the-mouth texture that makes an immediate difference in cake fillings, Praline fillings and Ganaches. It combines effortlessly with cream, couverture and Buttercream, can be worked with precision and brings to every creation that unmistakable hazelnut-chocolate character that no other product achieves in this form. Anyone who has worked with it once will know: this is exactly what genuine Nougat tastes like!