Nougat blanc de Provence

Ingredients

For 4 servings

• •500 g 500 g raw almonds (or mixture of dried almond fruits, hazelnuts, pistachios)
• •500 g 500 g sugar crystal
• •500 g 500 g glucose syrup
• •90 g 90 g egg white (+ 30 g sugar to tighten)
• •75 g 75 g lavender honey (default honey all flowers)
• •10 g 10 g liquid vanilla
• •1 pincée 1 pinch salt
• •Azyme bread leaves

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.