Nougat blanc de Provence

Method

1. 1

   Place the almonds in a heated oven at 160°C (thermostat 5), for about 10 minutes.

2. 2

   In the drummer's tank, mount the whites in firm snow with salt, incorporating 30 g of sugar mid-term to tighten the whites.

3. 3

   Simultaneously, cook 175 g of sugar, 175 g of glucose syrup, honey and 75 g of water up to 125°C.

4. 4

   Pour over whites without stopping whipping (average speed).

5. 5

   Do not whip too fast to avoid boiling sugar splashes.

6. 6

   Let the drummer spin.

7. 7

   Cook 325 g of sugar, 325 g of glucose syrup, with 125 g of water and raise to 153°C.

8. 8

   Pour on white as before.

9. 9

   Then add the vanilla and let the drummer spin for a few minutes until you get a fairly firm mass (taking a little dough, you must be able to make a ball of medium consistency, not too soft).

10. 10

    Remove the whip from the drummer and replace with the sheet.

11. 11

    Add the still hot almonds, leaving the drummer in a low speed.

12. 12

    Beat about 1 minute.

13. 13

    Chemize a mould of food film, or better, of leaves of azyme bread, and store the nougat with the hand.

14. 14

    Cover with a sheet of food film or a new sheet of azyme bread.

15. 15

    Place a plate on it (type cutting board) and then a weight.

16. 16

    Let cool in press 24 hours in a cool place.

17. 17

    When the nougat is cooled, cut into cubes, strips, with an electric knife or saw knife.

18. 18

    To obtain a firmer nougat, heat the drummer's tank with a torch for the necessary time (about 15 minutes) to dry it.

Nutrition

calories

245 kcal

fatContent

9 g

fiberContent

3 g

sugarContent

35 g

sodiumContent

25 mg

proteinContent

6 g

cholesterolContent

0 mg

carbohydrateContent

38 g

saturatedFatContent

1 g

unsaturatedFatContent

8 g

Indicative values from the source, for the original recipe.

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