Nougat Montelimar


Preparation info

  • Difficulty


  • Yield:

    22 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Sugar 30 g 1 oz 2%
Dried egg whites 10 g 0.5 oz <1%
Fresh egg whites 50 g 2 oz 3%
Sugar 380 g 13 oz 24%
Glucose syrup 120 g 4 oz 8%
Water 100 g 4 oz 6%
Vanilla bean, split and scraped 1 bean 1 bean
Honey 230 g 8 oz 15%
Cocoa butter, melted 50 g 2 oz 3%


Almonds, blanched, toasted 200 g 7 oz 13%
Hazelnuts, toasted, skinned 70 g 3 oz 4%
Pistachios 100 g 4 oz 6%
Almonds, sliced, toasted 70 g 3 oz 4%
Dried pear, diced 6 mm/¼ in 50 g 2 oz 3%
Dried apricot, diced 6 mm/¼ in 50 g 2 oz 3%
Dried cherries, quartered 90 g 3 oz 6%
Batch Size 1600 g 58.5 oz 100%


  1. Mix the 30 g of sugar and dried egg whites together. Whisk into the fresh egg whites to hydrate. Pour into the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  2. Prepare all inclusions. The nuts may be left whole or lightly chopped, as desired. Place the inclusions in a large stainless-steel bowl and keep warm in a 121°C/250°F oven until needed.
  3. Combine the 380 g of sugar, glucose syrup, water, and vanilla bean and its seeds in a saucepan and reserve.
  4. Cook the honey to 108°C/226°F. Begin whipping the whites on high speed. Continue cooking the honey to 120°C/248°F.
  5. When the honey reaches 120°C/248°F, immediately begin cooking the reserved sugar mixture on the highest heat.
  6. Pour the hot honey into the whipping whites. Continue whipping on high speed as the sugar mixture cooks.
  7. When the sugar mixture reaches 155°C/311°F, remove from the heat. Remove the vanilla bean and pour the hot sugar mixture into the whites as rapidly as they will accept it without collapsing. Continue whipping on high speed for 3 more minutes.
  8. Add the melted cocoa butter and continue whipping. The nougat will separate momentarily but will return to a smooth state within a minute.
  9. Remove the bowl of inclusions from the warm oven and scrape the hot nougat into it. Using a wooden spoon or a gloved hand, mix the inclusions into the nougat.
  10. Place the nougat on a wafer paper 22 × 28 cm/8½ × 11 in and spread it out uniformly.
  11. Place a second piece of wafer paper on top of the nougat. Using a clean rolling pin, roll lightly to flatten the nougat and adhere the wafer paper to it.
  12. Allow to cool completely or store overnight.
  13. Trim the edges of the nougat, making them square with the wafer paper, and cut the rectangle of nougat in half lengthwise.
  14. Using a serrated knife or chef’s knife, cut each half into 25-mm/1-in strips and then into bars 25 mm × 10 cm/1 × 4 in. Alternatively, cut into individual pieces of desired sizes.