French nougat is a long-time favorite of mine: love the major Terrazo vibes of the nut and fruit-studded cross sections. Crazy what some air and heat can do to egg whites, honey, and sugar!Instagram
Montélimar NougatCourse: DessertCuisine: FrenchDifficulty: Medium
These ingredients are based on Ryan Norbauer’s Nougat de Montélimar with inclusion ratios from Peter Greweling’s Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner.
Since Ryan Norbauer’s guide is so thorough, the below appends the recipe: it’s not considered a standalone reference.
50g fresh egg whites
10g meringue or albumen powder
30g granulated sugar
- Sugar Syrup
120g glucose syrup
380g granulated sugar
- Honey Syrup
50g vanilla paste
5-8 drops orange oil
2 tablespoons orange zest
50g confectioners’ sugar, optional (see “notes”)
- Inclusions (see “table”)
200g blanched slivered almonds, toasted
70g whole raw or roasted almonds, toasted
70g hazelnuts, toasted
100g raw or roasted pistachios, toasted
100g dried apricots, ¼” dice
90g dried cranberries, rough chop
- Candy Preparation
2 sheets of wafer paper
Cornstarch, as anti-stick coating for hands and tools
- Keep nuts and fruit warm in the oven at 150 degrees.
- Follow instructions as written for meringue.
- Follow instructions as written for sugar syrup. 135°C achieves a very soft nougat. If a firmer texture is desired, heat to just below 140°C.
- Follow instructions as written for honey syrup.
- Alongside the vanilla paste, add orange oil and orange zest.
- Complete nougat per instructions.
- Ryan Norbauer recommends the addition of confectioners’ sugar to create a fluffy texture instead of elastic. I used half the recommended 100g, and achieved a short texture.
Use this as a reference for customizing your own combination of nuts and fruits.
|Blanched slivered almonds, toasted||200g|
|Whole raw or roasted almonds, toasted||70g|
|Raw or roasted pistachios, toasted||100g|
|Dried apricots, ¼″ dice||100g|
|Dried cranberries, rough chop||90g|