Peter Greweling

Honey Almond Soft Nougat

banner

Preparation info

  • Difficulty

    Medium

  • Yield:

    182 Pieces

Appears in

top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Egg whites 50 g 2 oz 4%
Sugar 40 g 1 oz 2%
Almonds, sliced 150 g 5 oz 11%
Grand Marnier 20 g 1 oz 2%
Sugar 60 g 2 oz 4%
Glucose syrup 340 g 12 oz 27%
Sugar 340 g 12 oz 27%
Honey 150 g 5 oz 11%
Water 80 g 3 oz 6%
Vanilla bean, split and scraped 1 bean 1 bean
Confectioners’ sugar, sifted 50 g 2 oz 4%
Cocoa butter, melted 30 g 1 oz 2%
Batch Size 1310 g 46 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Almonds, slivered, toasted, for finishing as needed

Method

  1. Mix the egg whites and the 40 g of sugar together. Pour into the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  2. Moisten the almonds with the Grand Marnier and toss with the 60 g of sugar. Toast in oven until golden. Place the toasted almonds in a large stainless-steel bowl and keep warm in a 121°C/250°F oven until needed.
  3. Combine the glucose syrup, the 340 g of sugar, honey, water, and vanilla bean and its seeds in a saucepan. Cook to 115°C/239°F.
  4. When the mixture reaches 115°C/239°F, begin whipping the egg whites on high speed.
  5. When the sugar mixture reaches 125°C/257°F, 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.
  6. Add the confectioners’ sugar, mix to combine, and add the melted cocoa butter. The nougat will separate momentarily but will become smooth again as whipping continues. Whip until smooth.
  7. Remove the toasted almond mixture from the warm oven and scrape the hot nougat into it. Using a wooden spoon or a gloved hand, mix the almonds into the nougat.
  8. Spread the nougat into a frame 30 × 30 × 1 cm/12 × 12 × ½ in. Allow to cool to room temperature.
  9. Precoat one side of the slab with the tempered dark chocolate.
  10. Using a caramel cutter, mark the nougat into ¾-in pieces. Cut the marked nougat with a chef’s knife. Dip each piece in the tempered dark chocolate. When the chocolate begins to set, use a dipping fork to mark each piece with one diagonal mark. Finish with a sliver of toasted almond placed diagonally across the fork mark.

© 2007 All rights reserved. Published by Wiley.