Hazelnut, almond, etc nougatine

Nougatine has a simply wonderful taste and gives pastries, ice cream, etc. a strong nutty taste. You can of course also use the same procedure for walnuts, almonds, pecans, pistachios, cashews, etc. You must first peel the almonds and then toast them. Walnuts, pecans, pistachios and cashews are only toasted. You can of course vary the quantities. Just use nuts and sugar in a 1: 1 ratio.

Nougatine oyster filled with different sorbets and chocolate ice cream, a traditional ‘cake’ that I prepare for my eldest son.

Ingredients for 150 g nougatine

  • 75 g nuts of your choice
  • 75 g sugar

Place the hazelnuts on a baking sheet and heat to 170 ° C. Toast them for about 15 minutes.

Melt the sugar in a saucepan until it liquefies and takes on a light caramel color. If the caramel is in danger of becoming too dark, briefly immerse the bottom of the pot in cold water. The caramel must not get too dark, otherwise it tastes bitter.

It is also a caramel at this stage that you need to make a croquembouche. If you want, nougatine goes perfectly with a coquembouche as well.

Add the hot nuts, stir well and mix everything. Spread on parchment paper and let it cool. Then grate it finely.

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Hazelnut Nougatine Meringue Cake

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