We’re going to make my favorite 7 friandises or petit fours and today we’ll make some delicious nougat. It’s seasoned with honey and filled with raspberry, hazelnuts and almonds.
Nougat recipe
Ingredients
- 150 g hazelnuts
- 250 g almonds
- 100 g honey
- 410 g sugar
- 125 g water
- 310 g glucose syrup
- 55 g egg white
- 55 g sugar
- 55 g icing sugar
- 80 g freeze dried raspberries
- edible paper
Instructions
- First transfer the hazelnuts on a tray together with the almonds. Toast them at 150 °C (302 °F) for 25 minutes till golden.
- While that’s toasting pour the honey in a saucepan together with the sugar, the water and the glucose syrup. Now heat this up till the syrup is 126 °C (259 °F).
- Meanwhile pour the egg white in a mixing bowl and start mixing when the sugar is 110 °C (230 °F). Once white foam starts to form add the sugar and continue beating till it’s a stiff meringue.
- Then slowly pour the hot syrup into the meringue. When all the syrup is incorporated stop beating and remove the whisk.
- Then add the icing sugar and replace the whisk for a flat beater. Start by mixing it on a low speed till all the icing sugar is incorporated and then mix it on a high speed for 7 minutes. Beware that you need a decent stand mixer for this because the nougat is pretty though.
- After those 7 minutes add the freeze-dried raspberries and the hot toasted nuts. Mix it for 15 to 20 seconds on a low speed.
- Then transfer it on a silicon sheet and use that sheet to knead the nougat well so all the filling is well divided.
- Now put another sheet on top and use a rolling pin to shape it. Then press the sides with a pallet knife.
- Put some edible paper on top, turn the nougat around and do this on that side as well. Let it cool down completely.
- Then wrap it with plastic wrap and let it set for at least 3 hours.
- After that add a thin layer of oil on a bread knife and gently cut the nougat in long slices. Make long cuts to get the best result.
- Then portion it into the desired shape. You can keep the nougat for a long time if well stored. Just keep it dry and covered and you’ll be fine.
