Montélimar nougat

Montélimar nougat

By
From
A la Mere de Famille
Makes
6 slices
Prep
30 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
200g honey
262g sugar
25g glucose syrup
85g water
1 egg white
25g pistachio nuts
350g roasted almonds

Equipment

Quantity Ingredient
sugar thermometer
electric mixer
loaf tin
serrated knife

Method

  1. Making the nougat

    Put the honey in a large saucepan and heat until it reaches 125°C on a sugar thermometer. Put 250 g of the sugar, plus the glucose and the water, into a separate saucepan and heat to 140°C. Put the egg white and the remaining 12 g of sugar in the clean dry bowl of an electric mixer and whip lightly. Pour the warmed honey over the egg white, beating constantly, then add the sugar syrup. Reduce the mixer speed to low and continue beating for a further 5 minutes. To check whether the nougat is ready, take a small amount of mixture and dip it in cold water — it should form a firm ball. To prevent the mixture from hardening too quickly, heat the pistachio nuts and almonds in the oven before adding them to the nougat using a spatula.
  2. Finishing

    Spoon the nougat into a loaf tin lined with baking paper and allow it to cool overnight. The next day, cut the nougat into slices using a serrated knife, then wrap each slice in plastic wrap to protect it from moisture.

Chef’s tip:

  • The darker the honey you choose, the more its flavour will come out in the nougat.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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