Nougatine

A favourite of pastry chefs, classic nougatine is a mixture of caramel and almonds like praline, but glucose is added so the mixture is malleable, and the nuts are flaked and toasted before mixing with the caramel. Nougatine is mainly used for decorative shaping (see croquembouche) and to make containers for dessert fillings, but it can be crushed as a topping for ice creams and other desserts. The quantities here make 2 kg.

1. Dissolve 1 kg sugar in 100 ml water, bring to the boil and add 400 g liquid glucose. Cook until a caramel colour. Sprinkle in 500 g toasted flaked almonds; shake pan to coat nuts. Turn on to an oiled surface; let cool slightly. Roll out with a warm, oiled metal rolling pin.

   

2. When the nougatine is 5 mm thick, cut it into strips with a warm, lightly oiled chef’s knife, then cut it into required shapes.