Nougat is a should at Christmas in France however it’s nice any time of the 12 months, and this recipe for nougat sweets is actually delicious!
Makes 32 nougat sweets
Energetic time: half-hour
Cooking time: quarter-hour
Drying time: 24 hours
Storage: As much as 2 months, effectively coated in plastic wrap, in an hermetic container
Gear
Silicone baking mat
Stand mixer
Sweet thermometer
2 × 5 ½-in. (16-cm) sq. confectionery frames, 4 cm excessive
Lengthy serrated knife
Elements
2 cups plus scant 1 cup (14 oz./400 g) almonds, skins on
½ cup plus 2 tsp (135 ml) water
2 cups (14 oz./400 g) sugar
Beneficiant ½ cup (7 oz./200 g) glucose syrup
1 cup plus scant ½ cup (1 lb. 2 oz./500 g) honey
⅓ cup (2.5 oz./70 g) egg white (about 2 ½ whites)
1 cup (4.5 oz./130 g) shelled, uncooked pistachios
4 sheets edible rice paper (wafer paper), minimize to the dimensions of the confectionery frames
Methodology
Line a baking sheet with the silicone mat, unfold the almonds out on it, and roast in a 300°F (150°C/Fuel mark 2) oven for quarter-hour. Don’t let the almonds cool fully as they have to be heat when added to the nougat combination.
In a medium saucepan, warmth the water with the sugar and the glucose syrup till the sugar dissolves. Boil to 293°F (145°C).
As honey expands when it boils, warmth it in a big pan over medium warmth. In the meantime, whisk the egg whites within the stand mixer till frothy. When the honey reaches 265°F (130°C), slowly pour it over the egg whites, whisking repeatedly.
Progressively whisk within the sugar and glucose syrup combination.
Proceed whisking for about 5 minutes, or till the combination has cooled to 160°F (70°C).
Should you can roll a small quantity of the combination right into a ball between your fingers, it’s the right consistency.
Substitute the whisk with the paddle beater and beat the combination till it has cooled to 140°F (60°C). Add the still-warm almonds and the pistachios however don’t overmix because the nuts may crumble.
Lay the frames on the silicone mat and place a sheet of rice paper in every (see Cooks’ Notes). Pour within the combination and press one other sheet of rice paper on high.
Place a sheet of parchment paper over the 2 frames and flatten the floor of the nougat with a rolling pin.
Neaten the perimeters of the rice paper by trimming away any overlap.
Cool fully in a dry environment. After 24 hours, unmold by sliding the blade of a knife between the nougat and the perimeters of the frames.
Utilizing the serrated knife, minimize the nougat into ½-in. (1-cm) thick bars.
Wrap the nougat in clear sweet wrap and retailer in a cool, dry place.
CHEFS’ NOTES
- The egg whites should not be whisked too firmly earlier than the syrup is added.
- The feel of the nougat can range relying on the kind of honey used: lavender honey is finest.
- Greasing the knife with a bit cacao butter makes it simpler to chop the nougat.
- It’s tough to make decreased portions of this recipe because of the small variety of egg whites used.
- If the syrup is boiled to a better temperature, the nougat shall be tougher and extra brittle.
- To make unmolding simpler, brush the within of the confectionery frames with oil earlier than pouring within the nougat.
Extracted from French Pâtisserie: Grasp Recipes and Methods from the Ferrandi Faculty of Culinary Arts by Ferrandi (Revealed by Flammarion, £45). Images © Rina Nurra 2017.
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