Classic Nougat Recipe (Page 2 ) | April 5, 2025
Annonce:

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    1. Prepare the Baking Pan:
        • Line a 20×20 cm (8×8 inches) baking pan with parchment paper and place a sheet of edible wafer paper on the bottom. Prepare another sheet of wafer paper for later.

       

    2. Prepare Nuts and Dried Fruits:
      • Toast nuts and prepare dried fruits. Keep them warm in the oven at 120°C (250°F).

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    1. Prepare the Sugar Syrup:
      • In a saucepan, combine sugar and water. Set aside.
    2. Whisk the Egg Whites:
        • Place egg whites in a stand mixer bowl. Begin whisking once the honey reaches 110°C (230°F).

       

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    3. Cook the Honey:
      • Heat honey until it reaches 120°C (250°F), then pour into the egg whites while whisking.
  1. Cook the Sugar Syrup:
    • Boil the sugar syrup, add glucose, and heat until it reaches 155°C (311°F). Pour into the egg white mixture.
  2. Add Vanilla and Cocoa Butter:
      • Add vanilla and melted cocoa butter while continuing to whisk.

     

  3. Mix in Nuts and Dried Fruits:
    • Fold in the warm nuts and dried fruits using a wooden spoon.
      1. Transfer to Pan:
        • Press the nougat into the prepared pan, cover with wafer paper, and smooth out.
      2. Cool and Cut:
          • Let the nougat cool completely, then trim the edges and cut into bars or squares.

         

      Serving Suggestions

        • Serve as a festive holiday treat or give as a homemade gift.
        • Enjoy with a cup of coffee or tea for a delightful snack.

       

      • Pair with a glass of dessert wine for an elegant dessert.
      • Use as a topping for ice cream or crumble into yogurt.

      Cooking Tips

        • Keep all ingredients ready before starting, as timing is crucial.

       

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      • Use a candy thermometer to achieve the perfect consistency.
      • Warm the nuts before adding them to the nougat to ensure easy mixing.
      • Oiled knife: Use an oiled knife for cutting the nougat to prevent sticking.

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