Montélimar Nougat
Ingredients
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- 1
Toast the almonds and pistachios for 10 min at 150°C, keep warm.
- 2
Cook the honey alone to 125°C.
- 3
At the same time, cook the sugar + glucose + water to 157°C.
- 4
Whip the whites to a soft peak in the mixer.
- 5
Pour the cooked honey in a thin stream over the whites while whisking.
- 6
Pour the cooked sugar in a thin stream, keep whisking for 10 min.
- 7
Add the warm dried fruits and cocoa butter, mix with a spatula.
- 8
Pour into a frame between 2 sheets of wafer paper. Press lightly.
- 9
Cool for 12h. Cut with an oiled knife.
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Per 100g
Allergens
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