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French nougat II

Desserts (patisserie)
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for French nougat II

All nuts should be lightly toasted
Oil
The syrup from pan 1
The syrup from pan 2
100gWater
1000gSugar
125gGlucose
220gEgg whites
400gHazelnuts
400gPistachio nuts
500gHoney
600gAlmonds

Instructions for French nougat II

To prepare the French nougat II recipe, please follow these instructions:

Pot 1

Pour the sugar, glucose and water in a saucepan and cook it up to 157 degrees. This takes ca. 20-25 my.

Pot 2

Pour honey and glucose in a second saucepan and cook this up to 120 degrees.

Marengsen

Beat the egg whites very stiff, add sugar and whip the diocese.
Whisk the syrup from pot 1 in a thin beam down in marengsen. Do the same with the syrup from pan 2. Turn the nuts in and stir it all well together.
Butter two pieces of wax paper with a little oil. Put nougaten on one piece and put it in the second over. Press the tracing paper so nougaten becomes a halvtyk plate. Let it stiffen some hours and cut it into smaller pieces with a hot knife.

Tips:
When nougaten has been stiff and hard, you can put a piece of rice paper on each side. In this way, you avoid that nougaten walks over and gets sticky after some time. Keep the French nougat a dry place wrapped in kitchen film.

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