New World Nougat

banner

Preparation info

  • Difficulty

    Medium

  • Yield: Approximately

    160 Slices

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 40 g 2 oz 2%
Dried egg whites 10 g 0.5 oz 1%
Fresh egg whites 60 g 2 oz 3%
Sugar 470 g 17 oz 23%
Glucose syrup 190 g 7 oz 9%
Water 130 g 5 oz 7%
Vanilla bean, split and scraped 1 bean 1 bean
Honey 290 g 10 oz 14%
Cocoa butter, melted 80 g 3 oz 4%

Inclusions

Cocoa nibs 110 g 4 oz 6%
Dark rum 20 g 1 oz 1%
Sugar 20 g 1 oz 1%
Pumpkin seeds (pepitas) 220 g 8 oz 11%
Candied papaya, diced 6 mm/¼ in 360 g 13 oz 18%
Batch Size 2000 g 73.5 oz 100%

Method

  1. Mix the 40 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. Moisten the cocoa nibs with the rum, mix in the sugar, and dry in a low oven. Dry the diced papaya in a low oven. Place all inclusions in a large stainless-steel bowl and keep warm in a 121°C/250°F oven until needed.
  3. Combine the 470 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 whipping 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. Divide the nougat into four 400-g/14-oz portions. Roll each into a 28-cm/11-in cylinder and place in 4 forms 28 × 4 × 4 cm/11× 1½ × 1½ in lined with wafer paper. Pack the nougat into the forms. Fold the wafer paper over to completely enclose the nougat. Allow to cool completely. Using a serrated knife, cut bar of nougat into slices 6 mm/¼ in thick.