Nougat Montélimar I

Name: Nougat Montélimar I
Ingredients: 12 ounces (340 g) granulated sugar; ¾ cup (180 ml) or 9 ounces (255 g) honey; 4 egg whites (½ cup/120 ml); 5 ounces (140 g) candied red cherries, coarsely chopped; Cocoa butter, melted; ½ cup (120 ml) water; 12 ounces (340 g) glucose or light corn syrup; 12 ounces (340 g) glucose or light corn syrup; Sweet dark chocolate, tempered; 5 ounces (140 g) whole toasted hazelnuts, skins removed; 3 ounces (85 g) pistachios, skins removed, lightly dried; powdered sugar; 5 ounces (140 g) whole blanched almonds, lightly toasted

Preparation info

Approximately
80
candies

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

powdered sugar
5 ounces (140 g) whole blanched almonds, lightly toasted
5

Chocolate
Gluten-free
Vegetarian

Method

Dust a small area of a marble slab or table with powdered sugar.
Combine the almonds, hazelnuts, pistachios, and cherries. Cover and set aside in a warm place, such as a very low oven.
Whip the egg whites for a few seconds, just until foamy. Bring the honey to a boil; then, with the mixer at low speed, gradually pour it into the egg whites in a steady