Daring Bakers’ March 2014 Challenge: Nougat
Bake N Quilt |
Bake N Quilt |
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 16 th century (according to Larousse Gastronomique). The most well known nougats are the French Montélimar nougat and the Italian Torrone nougat. Montélimar nougat contains at least 30% nuts and includes pistachios as well as almonds. Italian Torrone and Spanish Turrón are similar, typically containing almonds and sometimes other nuts. The cooking temperature and the quantity of sugar determines the texture of the finished product. Nougat can be chewy, soft and tender to hard and brittle.
  • 13 inch (23×33 cm) slab
  • 45 minutes Cook time: approx. 30-45 minutes Cool time: approx. 45 minutes Ingredients:
  • 4 sheets edible wafer paper, 8×11 inches (20×28 cm) (optional, see Recipe Notes)
  • 2 large egg whites, at room temperature
  • ¼ cup (60 ml) (50 gm) (1¾ oz) granulated sugar
  • ½ teaspoon (3 gm) cream of tartar
  • 1½ cups (360 ml) (500 gm) (18 oz) honey (preferably light in color and flavor)
  • 3 cups (720 ml) (600 gm) (21 oz) granulated sugar
  • ½ cup (120 ml) (170 gm) (6 oz) light corn syrup
  • ½ cup (120 ml) water
  • 1 vanilla bean, split and scraped
  • 2 tablespoons (30 ml) (25 gm) (1 oz) cocoa butter, melted (see Recipe Notes)
  • 5 cups (1.2 litre) (680 gm) (24 oz) toasted whole unblanched almonds
  • 7. Remove the lid and attach the candy thermometer
  • 11. Slowly pour the hot syrup into the whipping whites by letting it run down the inside of the mixer bowl
  • 14. Remove the bowl from the mixer and dump in the hot nuts from the oven
  • 9 inch (23×23 cm) slab
  • 45 minutes Cook time: approx. 30 – 45 minutes Cool time: 24 hours Ingredients:
  • 2 ½ cups (600 ml) (500 gm) (18 oz) granulated sugar
  • ½ cup (120 ml) water
  • ¼ cup (60 ml) (85 gm) (3 oz) light corn syrup
  • 3 large egg whites, at room temperature
  • ¾ cup plus 1 tablespoon (200 ml) (250 gm) (9 oz) clover honey
  • 2 tablespoons (30 ml) (45 gm) (1½ oz) corn syrup
  • 3 oz (80 gm) 100% chocolate, very finely chopped
  • 7 oz (200 gm) 72% chocolate, very finely chopped
  • ¾ cup (180 ml) (80 gm) (3 oz) dried fruits, such as cranberries, raisins or chopped apricots
  • ½ cup (120 ml) (60 gm) (2 oz) pistachios, toasted
  • 1 ½ cups (360 ml) (200 gm) (7 oz) almonds, toasted
  • 1-1/3 cups (320 ml) (175 gm) (6 oz) hazelnuts, toasted
  • 5. Combine the honey and
  • 7. While beating the whites on high, slowly stream the hot honey mixture down the inside of the mixing bowl and into the whites
  • 11. Add both chocolates to the bowl and beat on high until the chocolate is combined
  • 12. With a spatula, fold in the dried fruits and warm nuts
  • 14. Let it sit for

Instructions

Comments

Log in or Register to write a comment.