Common nougat

Method

1. 1

   Preheat oven to 150°C. Spread the whole almonds and hazelnuts, bake for 15 minutes, mixing them halfway. Lower the oven to 100°C. Wrap the hazelnuts in a dry towel and rub them to give them a world (the skin easily withdraws, but it will remain). Bake the almonds again to keep them warm (optional).

2. 2

   Mount the firm snow whites in a heat resistant bowl. In a saucepan, put the sugar, water, honey and glucose, gently bring to a boil until you reach 143°C (very important, it does not take a degree less).

3. 3

   Prepare a water bath. In a large saucepan, put water to heat until boiled and then lower the heat.

4. 4

   Meanwhile, keep beating, fillet the sugar-melt mixture with egg whites. The mixture is yellow and thick. Add the grated tonka bean (or liquid vanilla) and beat again until the water bath is at the right temperature.

5. 5

   Put the salad bowl on the bath, and dry the mass (very important step) by mixing with a wooden spoon.The mass must be detached from the salad bowl, the more dry it is, the less tender the nougat will be, count 25 minutes.

6. 6

   Add whole almonds, pistachios and ground hazelnuts. Tap a mould or a range of sulfurized paper or azyme leaves, spread the nougat and flatten it with a roll.

7. 7

   Let dry overnight to detail with an electric knife or knife with a very good thin blade. Then you can pack it quietly and offer it to whoever you want.

Nutrition

calories

220 kcal

fatContent

12 g

fiberContent

2 g

sugarContent

20 g

sodiumContent

10 mg

proteinContent

4 g

cholesterolContent

0 mg

carbohydrateContent

25 g

saturatedFatContent

1 g

unsaturatedFatContent

11 g

Indicative values from the source, for the original recipe.

Reviews