Nougatine Cream

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Gelatin

Method

Procedure

  1. Soften the gelatin in cold water).
  2. Heat the pastry cream just until hot.
  3. Add the softened gelatin and sugar. Stir until dissolved.
  4. Add the nougatine.
  5. When the temperature has dropped to about 85°F(30°C), stir in the kirsch.
  6. Whip the cream into soft peaks