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    Almond Nougat Recipe EN Pastry Maestra

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    Ma
    This almond nougat recipe requires egg whites, honey, sugar, glucose, vanilla, cocoa butter, almonds, dried cranberries, and dried apricots. To make it, the egg whites are whipped while honey and sugar syrup are cooked to specific temperatures, then combined and mixed with the other ingredients. The hot nougat mixture is pressed into a prepared pan and cooled before cutting into bars or squares. The recipe takes 35 minutes total plus cooling time and produces an advanced-level nougat with a variety of nuts and dried fruits.

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    Almond Nougat Recipe EN Pastry Maestra

    Uploaded by

    Ma
    12 views2 pages
    This almond nougat recipe requires egg whites, honey, sugar, glucose, vanilla, cocoa butter, almonds, dried cranberries, and dried apricots. To make it, the egg whites are whipped while honey and sugar syrup are cooked to specific temperatures, then combined and mixed with the other ingredients. The hot nougat mixture is pressed into a prepared pan and cooled before cutting into bars or squares. The recipe takes 35 minutes total plus cooling time and produces an advanced-level nougat with a variety of nuts and dried fruits.

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    Almond-Nougat-Recipe-EN-Pastry-Maestra (1)

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    This almond nougat recipe requires egg whites, honey, sugar, glucose, vanilla, cocoa butter, almonds, dried cranberries, and dried apricots. To make it, the egg whites are whipped while honey and sugar syrup are cooked to specific temperatures, then combined and mixed with the other ingredients. The hot nougat mixture is pressed into a prepared pan and cooled before cutting into bars or squares. The recipe takes 35 minutes total plus cooling time and produces an advanced-level nougat with a variety of nuts and dried fruits.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    12 views2 pages

    Almond Nougat Recipe EN Pastry Maestra

    Uploaded by

    Ma
    This almond nougat recipe requires egg whites, honey, sugar, glucose, vanilla, cocoa butter, almonds, dried cranberries, and dried apricots. To make it, the egg whites are whipped while honey and sugar syrup are cooked to specific temperatures, then combined and mixed with the other ingredients. The hot nougat mixture is pressed into a prepared pan and cooled before cutting into bars or squares. The recipe takes 35 minutes total plus cooling time and produces an advanced-level nougat with a variety of nuts and dried fruits.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Almond Nougat Recipe

    by:Tereza Alabanda,The Pastry Maestra

    Prep. time : 20 minutes

    Cook time : 15 minutes

    Ready in 35 minutes plus cooling

    Level : Advanced

    Ingredients:

     Egg whites 55g (2oz)


     Honey 250g (8.8oz)
     Sugar 400g (14oz)
     Glucose 100g (3.5oz)
     Vanilla powder to taste
     Cocoa butter 50g (1.8oz)
     Almonds 200g (7oz)
     Dried cranberries 100g (3.5oz)
     Dried apricots 100g (3.5oz)

    Directions

    1. Prepare a baking pan approximately 20cmx20 cm (8×8 inches) large. Line it with
    parchment paper and put wafer paper on the bottom. If your wafer paper is
    smaller, you can put another piece, so the bottom of the pan is covered. Prepare
    the paper for the top of your nougat too, and set aside.
    2. Put the egg whites into a bowl of a stand mixer fitted with whisk attachment.
    3. Put honey in a small pan, and put sugar with some water into another pan.
    4. Toast the almonds in the oven heated to 180°C (350°F) for 10 minutes, and chop
    the dried fruits. Put everything into a bowl and leave in the oven at temperature of
    120°C (250°F) until needed.
    5. Start cooking honey, and when it reaches 110°C (230°F) start whisking the egg
    whites on high speed.
    6. When honey reaches 120°C (248°F), the egg whites should be whipped to soft
    peaks. Immediately pour the honey into the egg whites, and start cooking your
    sugar syrup. Continue whisking the egg whites as you cook the syrup.
    7. When the syrup starts to boil, add the glucose and continue cooking until it
    reaches 155°C (311°F). At that point carefully pour the syrup into the mixture of
    egg whites and honey.
    8. Continue whisking for another couple of minutes.
    9. Add vanilla and melted cocoa butter and continue whisking for another minute.
    10.Stop the mixer and mix the hot nougat with prepared nuts using wooden spoon or
    silicone spatula. The mixture will be very sticky.
    11. Transfer the nougat into prepared pan, and cover it with prepared wafer paper.
    Lightly press the top to flatten it.
    12. Leave the nougat to cool completely at room temperature.
    13. Once cold, you can cut your nougat into bars or squares, as desired.

    Copyright© PastryMaestra.com
    TM

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