Chef

Administrator
Staff member
14 ounces Glucose or corn syrup
19 ounces Fondant (1 lb. 3 oz.)
21 ounces Almonds, sliced, toasted and warm ( 1 lb. 5 oz.)
2 ounces Unsalted butter or cocoa butter
hazelnuts or walnuts fro the almonds.
1. Over medium high heat, bring the glucose or corn syrup to a boil in a heavy saucepan without stirring.

2. Add the fondant and let it dissolve without stirring. Cook until the syrup turns a golden amber color, approximately 320°F to 330°F (160°C to 166°C).

3. Remove from heat. Quickly add the hot toasted almonds then stir in th butter or cocoa butter.

4. Pour the cooked nougatine out on a silicone baking mat or lightly oiled marble. Wait a few moments before rolling the nougatine to prevent it from sticking on the rolling pin.

5. Roll the mixture to approximately 1/16-inch (1 millimeter) thick for most uses, slightly thicker for showpieces.

6. If the nougatine hardens before the required thickness is reached, place it on a silicone mat or lightly oiled sheet pan and reheat in a 275°F (133°C) oven. Nougatine rolled to 1/8 inch (3 millimeter) thickness will take approximately 8 to 10 minutes to soften. Reheat the nougatine anytime during the cutting or shaping process.

7. When the nougatine is rolled evenly thin, quickly flip the baking mat, nougatine side down onto a sheet of parchment. (Or lift the nougatine with a spatula and flip onto the paper.) Immediately cut into shapes and press into molds.

8. Leftover nougatine scraps can be stored in an airtight container. Scrap can be reheated and reworked at a later time. Slightly overlap the pieces on a paper-lined sheet pan and place in a 300°F (150°C) oven. Remove the warm nougatine and roll to form a uniform sheet.

Yield: 3 1/2 pounds

Notes: This formula stands up to humidity and is recommended for those working in a humid environment.

Variations:

Hazelnut or Walnut Nougatine -- Increase the fondant to 1 pound 6 ounces (660 grams). Substitute 1 pound 5 ounces (630 grams) finely chopped, hot toasted the glucose or corn syrup to 7 ounces (210 grams). Reduce the fondant to 11 ounces (330 grams). Replace the almonds with 8 ounces (240 grams) of cocoa nibs and 1/2 ounce (15 grams) cocoa powder. Cook the glucose or corn syrup and fondant until it reaches and amber caramel then add the cocoa nibs and cocoa powder. Reduce butter or cocoa butter to 1 ounce (30 grams) and stir it into the nougatine.

Sesame Seed Nougatine -- Reduce the glucose or corn syrup to 7 ounces (210 grams). Reduce the fondant to 11 ounces (330 grams). Substitute 10 ounces (300 grams) of hot, toasted sesame seeds for the almonds. Reduce butter or cocoa butter to 1 ounce (30 grams).

Coffee Nougatine -- Increase fondant to 1 pound 6 ounces (660 grams). Reduce the almonds to 8 ounces (240 grams). Add 8 ounces (240 grams) finely chopped toasted hazelnuts, 4 ounces (120 grams) hot toasted sesame seeds, and 1 ounce (30 grams) instant coffee to the mixture along with the hot almonds once it caramelizes. Reduce the butter or cocoa butter to 2 ounces (60 grams).
 
Last edited by a moderator:
Top