Le Cordon Bleu

Shaping Nougatine

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Appears in
Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About
To make nougat powder, cook 150 g sugar, 50 g glucose and 50 g flaked almonds to a light caramel. Pour on to an oiled baking tray, allow to cool, then chill. Process the hardened nougat to a powder in a food processor.
  1. Cut a template for the shape you which to achieve and place it on a sheet of parchment. Sprinkle the powdered nougat evenly inside the edges of the template.

  2. Carefully remove the paper template. Add flakes of nuts, or small pieces of chopped nuts to the shape, then cook at 170°C for about 5 minutes.

  3. Nougat will be soft when removed from the oven, but will harden to a crispness as it cools. If you wish to shape the piece, do so before it cools too much and becomes brittle. Here, it is wrapped around a rolling pin to give it a curved shape.