Name: Nougat Montélimar
Yield: Makes 35-40
Cuisine: French
Ingredients: 65 g (2¼ oz) whole almonds roasted; 85 g (3 oz) whole hazelnuts roasted; 40 g (1½ oz) flaked almonds roasted; 335 g (11 oz/1⅔ cups) caster (superfine) sugar; 185 g (6½ oz) clear (runny) honey; 75 g (2¾ oz) egg whites (about 3 eggs); 105 g (3½ oz) liquid glucose; 100 g (3½ oz/⅔ cup) pistachio nuts; 110 ml (4 fl oz/scant ½ cup) water; oil for greasing; icing (powdered) sugar for dusting

Preparation info

Makes
35-40

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ingredients

oil for greasing
icing (powdered) sugar for dusting
75 g (2¾ oz) egg whites

Europe
France
Mediterranean
Vegetarian
Gluten-free
Chocolate

Method

Place the frame on a baking tray (sheet) lined with a non-stick baking mat. Brush the mould with oil and dust the mat and mould with icing (powdered) sugar to prevent sticking. Put the honey in one pan. Put the caster (superfine) sugar, water and glucose in another. Put the egg whites in the bowl of an electric mixer fitted with a whisk attachment and whisk on a slow speed

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