Bases

Montélimar Nougat

Name: Montélimar Nougat
Prep time: 30 min
Yield: 1670 g
Ingredients: 300 g Wildflower honey; 500 g Caster sugar; 200 g Glucose syrup; 120 g Water; 80 g Liquid egg whites; 350 g Whole almonds; 100 g Shelled pistachios; 20 g Cocoa butter

Ingredients

Target weight (g)

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Wildflower honeyg

Caster sugarg

Glucose syrupg

Waterg

Liquid egg whitesg

Whole almondsg

Shelled pistachiosg

Cocoa butterg

Total1670 g

Preparation steps

1
Cook honey to 140°C.
2
Meanwhile cook sugar + glucose to 157°C.
3
Whisk whites to stiff peaks, pour honey while whisking.
4
Add sugar syrup while whisking.
5
Continue whisking 10 min until firm and pulling away.
6
Fold in toasted almonds and pistachios.
7
Pour into wafer-lined frame. Press flat.
8
Cool completely (several hours). Cut with oiled knife.

Nutritional values

Per 100g

Calories

392.2 kcal

Protein

6.2 g

Carbs

55.5 g

Sugars

48.9 g

Fat

15.6 g

Saturated fat

1.9 g

Fibre

3.1 g

Salt

0.0 g

Allergens

EggsTree nuts

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