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Production and Shaping

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

As can be seen in the following formula, cooking nougatine involves two fairly simple steps: caramelizing the sugar and adding the almonds. The glucose inverts some of the sugar, thus preventing unwanted crystallization. Cream of tartar or lemon juice is sometimes used instead of glucose.

Nougatine can be cut into many shapes and is often cut freehand. If your display piece requires precise shapes, however, it is best to cut patterns out of sheets of parchment. Lay the patterns on top of the sheet of nougatine to guide your cutting. Have all your patterns ready before starting to make the nougatine.

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