Bo Friberg

Nougat Butter

Preparation info
  • Yield:

    4 ounces

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 ounces (55 g) unsalted butter, at room temperature
  • 2 ounces (55

Method

  1. Gradually work the soft butter into the hazelnut paste to make a smooth, lump-free mixture. Use at room temperature.