Nougat Montélimar
0.0 from 0 votes
Servings
100
servings
Ingredients
-
13 oz. Sugar, granulated
-
3 1/2 oz. Water
-
8 oz. Honey, boiled
-
1/2 ea. Vanilla bean, scraped out
-
1 3/4 oz. Egg whites
-
1 oz. Sugar
-
3 1/2 oz. Cocoa butter, melted
-
7 oz. Almonds, whole, blanched, toasted
-
2 1/2 oz. Hazelnuts, peeled, toasted
-
2 1/2 oz. Pistachio nuts, peeled
-
5 oz. Dried fruit, assorted
-
2 1/2 oz. Almonds, sliced, toasted
Directions
- Combine water, granulated sugar, honey and vanilla seeds. Boil. When the sugar mixture
reaches 152°C, begin whipping the egg whites with 1 oz. of sugar. When the sugar
mixture reaches 158°C, stream the hot syrup into the soft peak egg whites, while
continuing to whip. - Continue whipping until the machine begins to slow down.
- Fold in the dry ingredients and the cocoa butter.
- Roll to ¾ inch thick on sugared marble slab.
- Allow to cool. Cut.
- Variation: Coat each side of cooled slab with chocolate, cut immediately into desired sizes.
Notes
- The goal is to make a firm nougat which is white in color—this is accomplished by cooking the sugar and honey to the hard crack stage, but not allowing the mixture to caramelize. The hot syrup is then poured into
whipping egg whites and they are whipped together until the mixture begins to stiffen. Some confectioners cook the mixture further in order to dry the nougat and make it firmer, some will add a small amount of powdered sugar to the nougat to induce crystallization, others add cocoa butter to help to firm the mixture and provide a short texture. Although soft nougats are increasing in popularity, strictly speaking nougat Montélimar should be a firm, almost brittle confection.
