Today is the fourth video of my friandise special project where I'll be uploading one YouTube video a day! 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
150 grams of hazelnuts
250 grams of almonds
100 grams of honey
410 grams of sugar
125 grams of water
310 grams of glucose syrup
55 grams of egg white
55 grams of sugar
55 grams of icing sugar
80 grams of freeze-dried raspberries
Edible paper
First transfer the hazelnuts on a tray together with the almonds. Toast them at 150 degrees Celsius 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 degrees Celsius. Meanwhile pour the egg white in a mixing bowl and start mixing when the sugar is 110 degrees Celsius. 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. Now 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.
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