Bo Friberg

Nougat Sauce

Preparation info
  • Yield:

    4 cups

    • Difficulty

      Easy

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

By Bo Friberg

Published 1989

  • About

Ingredients

  • 3 ounces (85 g) granulated sugar
  • 6 egg yolks (

Method

  1. Whip the sugar and egg yolks just to combine. Whisk in the boiling water. Place the mixture over simmering water and heat, whipping constantly, until thickened to the ribbon stage. Add the nougat flavoring and remove from the heat.
  2. Whip the heavy cream until it forms soft peaks. Combine with the egg yolk mixture. If the sauce is too thick, thin with a little ad