[homemade] French nougat with almonds, pistachios, and candied orange peel.
[homemade] French nougat with almonds, pistachios, and candied orange peel.
by aPinchOfThyme
4 Comments
Crowbar-J
Looks delicious!
aPinchOfThyme
# Montélimar Nougat
**What you will need:**
* A standing mixer * two candy thermometers or one with two probes * A silicone spatula * Two sheets of edible rice paper (approximately 30×40 cm), not the spring roll rice paper thingy! * A deep baking tray for the nougat * A sharp serrated knife * Two saucepans for the syrups * baking sheet or similar for the nuts * A brush for applying oil * neutral oil (rapeseed, sunflower, ..)
**Ingredients:**
*For the sugar syrup:*
* 500 g sugar * 160 g water * 125 g glucose syrup
*For the honey syrup:*
* 330 g honey
*For the egg white mixture:*
* 100 g egg whites, room temperature (about 3 large eggs, with the yolks you can make crème brûlée, cannelè, salted egg yolk, mayonnaise …) * 1 g cream of tartar
*For the mix-ins:*
* 200 g almonds * 150 g pistachios * 200 g candied orange peel
**Instructions:**
1. **Preparation:** Lightly oil a deep baking tray, then line it with a sheet of edible rice paper. Make sure the rice paper fits snugly against the sides and bottom of the tray, otherwise, the nougat will stick and you will have a hard time getting it out. With the sides, it is less problematic since you can get in with a knife. 2. **Roasting the nuts:** Preheat your oven to 100-150 degrees Celsius (210-300 degrees Fahrenheit). Spread the almonds and pistachios on a baking sheet and roast them for 10-15 minutes or until lightly golden. Be careful not to burn them. Once done, turn down your oven to 50 degrees Celsius (120 degrees Fahrenheit) to keep those nuts warm. Cool nuts will lower the temperature of your nougat too quickly. 3. **Making the sugar syrup:** In a saucepan, combine the sugar, water, and glucose syrup. Stir gently over medium heat until the sugar is dissolved. Once the sugar is fully dissolved, increase the heat and bring the mixture to a boil without stirring. Insert a candy thermometer into the syrup and continue boiling until the temperature reaches 145 degrees Celsius (293 degrees Fahrenheit). This should take about 10-15 minutes. Be very careful during this process as the syrup will be extremely hot. 4. **Making the honey syrup:** While the sugar syrup is boiling, heat the honey in a separate saucepan over medium heat. Bring it to a boil and cook until it reaches 130 degrees Celsius (266 degrees Fahrenheit). Try to get both syrups to the right temperature at the same time. Ideally, when the honey reaches 130 degrees Celcius, your sugar syrup is at 140ish degrees Celsius. 5. **Preparing the egg whites:** As the sugar and honey syrups are boiling, place the egg whites and cream of tartar in the bowl of your standing mixer. Beat on medium speed until the whites form stiff peaks. This will take about 2-5 minutes. 6. **Combining the ingredients:** With the mixer on low speed, carefully pour the hot honey syrup into the beaten egg whites in a thin, steady stream. Be careful to avoid pouring directly onto the whisk attachment to prevent splattering hot syrup. Once all the honey syrup is incorporated, gradually add the sugar syrup in the same manner. Increase the mixer speed to medium and beat the mixture until it is very thick and holds its shape, about 10-15 minutes. You should switch to the paddle at some point. 7. **Adding the nuts and candied peel:** With the mixer on low speed, gradually add the warm almonds, pistachios, and candied orange peel. Continue to mix until everything is evenly distributed throughout the nougat. 8. **Molding the nougat:** Working quickly (as the nougat will be easier to mold while it’s warm), use a silicone spatula to transfer the nougat mixture to your prepared baking tray. Press the mixture down firmly and evenly into the tray. Once the nougat is smoothly distributed, place another sheet of rice paper on top. Press down firmly to adhere the top sheet to the nougat. 9. **Cooling and cutting the nougat:** Allow the nougat to cool completely at room temperature. This will take at least 3 hours but could take longer depending on the temperature and humidity in your kitchen or just wait till the next day. Once cooled, use a sharp serrated knife to cut the nougat into small squares or long strips.
Personally, I think it is a tad too soft. So I’d aim for degrees more next time. The cut pieces can be coated in powdered sugar to avoid sticking. Some recommend a mix of powdered sugar and cornstarch but I’m not a fan of that because I think it affects the mouthfeel negatively. Just powdered sugar will just dissolve instantly.
![[homemade] French nougat with almonds, pistachios, and candied orange peel.](https://www.diningandcooking.com/wp-content/uploads/2023/05/gbhvpjrmpy2b1-scaled.jpg "[homemade] French nougat with almonds, pistachios, and candied orange peel.")
4 Comments
Looks delicious!
# Montélimar Nougat
**What you will need:**
* A standing mixer
* two candy thermometers or one with two probes
* A silicone spatula
* Two sheets of edible rice paper (approximately 30×40 cm), not the spring roll rice paper thingy!
* A deep baking tray for the nougat
* A sharp serrated knife
* Two saucepans for the syrups
* baking sheet or similar for the nuts
* A brush for applying oil
* neutral oil (rapeseed, sunflower, ..)
**Ingredients:**
*For the sugar syrup:*
* 500 g sugar
* 160 g water
* 125 g glucose syrup
*For the honey syrup:*
* 330 g honey
*For the egg white mixture:*
* 100 g egg whites, room temperature (about 3 large eggs, with the yolks you can make crème brûlée, cannelè, salted egg yolk, mayonnaise …)
* 1 g cream of tartar
*For the mix-ins:*
* 200 g almonds
* 150 g pistachios
* 200 g candied orange peel
**Instructions:**
1. **Preparation:** Lightly oil a deep baking tray, then line it with a sheet of edible rice paper. Make sure the rice paper fits snugly against the sides and bottom of the tray, otherwise, the nougat will stick and you will have a hard time getting it out. With the sides, it is less problematic since you can get in with a knife.
2. **Roasting the nuts:** Preheat your oven to 100-150 degrees Celsius (210-300 degrees Fahrenheit). Spread the almonds and pistachios on a baking sheet and roast them for 10-15 minutes or until lightly golden. Be careful not to burn them. Once done, turn down your oven to 50 degrees Celsius (120 degrees Fahrenheit) to keep those nuts warm. Cool nuts will lower the temperature of your nougat too quickly.
3. **Making the sugar syrup:** In a saucepan, combine the sugar, water, and glucose syrup. Stir gently over medium heat until the sugar is dissolved. Once the sugar is fully dissolved, increase the heat and bring the mixture to a boil without stirring. Insert a candy thermometer into the syrup and continue boiling until the temperature reaches 145 degrees Celsius (293 degrees Fahrenheit). This should take about 10-15 minutes. Be very careful during this process as the syrup will be extremely hot.
4. **Making the honey syrup:** While the sugar syrup is boiling, heat the honey in a separate saucepan over medium heat. Bring it to a boil and cook until it reaches 130 degrees Celsius (266 degrees Fahrenheit). Try to get both syrups to the right temperature at the same time. Ideally, when the honey reaches 130 degrees Celcius, your sugar syrup is at 140ish degrees Celsius.
5. **Preparing the egg whites:** As the sugar and honey syrups are boiling, place the egg whites and cream of tartar in the bowl of your standing mixer. Beat on medium speed until the whites form stiff peaks. This will take about 2-5 minutes.
6. **Combining the ingredients:** With the mixer on low speed, carefully pour the hot honey syrup into the beaten egg whites in a thin, steady stream. Be careful to avoid pouring directly onto the whisk attachment to prevent splattering hot syrup. Once all the honey syrup is incorporated, gradually add the sugar syrup in the same manner. Increase the mixer speed to medium and beat the mixture until it is very thick and holds its shape, about 10-15 minutes. You should switch to the paddle at some point.
7. **Adding the nuts and candied peel:** With the mixer on low speed, gradually add the warm almonds, pistachios, and candied orange peel. Continue to mix until everything is evenly distributed throughout the nougat.
8. **Molding the nougat:** Working quickly (as the nougat will be easier to mold while it’s warm), use a silicone spatula to transfer the nougat mixture to your prepared baking tray. Press the mixture down firmly and evenly into the tray. Once the nougat is smoothly distributed, place another sheet of rice paper on top. Press down firmly to adhere the top sheet to the nougat.
9. **Cooling and cutting the nougat:** Allow the nougat to cool completely at room temperature. This will take at least 3 hours but could take longer depending on the temperature and humidity in your kitchen or just wait till the next day. Once cooled, use a sharp serrated knife to cut the nougat into small squares or long strips.
Personally, I think it is a tad too soft. So I’d aim for degrees more next time. The cut pieces can be coated in powdered sugar to avoid sticking. Some recommend a mix of powdered sugar and cornstarch but I’m not a fan of that because I think it affects the mouthfeel negatively. Just powdered sugar will just dissolve instantly.
Holy shit! This looks so freaking good!
This looks extremely good!!!