Portcullis Emblem

Culinary

Nougat de Montélimar in detail.

Cheat Sheet

This is a printable short-form cheat sheet recipe for those have mastered the full version recipe. Before attempting either recipe, you should study my full nougat curriculum.

Ingredients

  • 425g almonds
  • 50g fresh egg whites
  • 10g albumen powder
  • 410g granulated sugar
  • 120g glucose syrup
  • 100g water
  • 230g honey
  • 25g cocoa butter
  • 40g vanilla bean paste
  • 100g 10X sugar
  • 2 sheets wafer paper
  • cornstarch

Directions

  1. fresh egg whites, albumen powder, sugar in mixer bowl (cumulative increments: 50g, 60g, and 90g.) Combine with hand whisk.
  2. Toast 425g nuts @ 180° (350° F), 12 mins. Keep warm at 120° (250° F).
  3. glucose, sugar, water into saucepan (cumulative increments: 120g, 500g, and 600g).
  4. 230g honey into saucepan.
  5. Mise en place: 25g cocoa butter (melted), 40g vanilla bean paste, 100g confectioner's sugar.
  6. Lay out 2 sheets wafer paper. Coat tools in cornstarch, have extra ready.
  7. Honey on high heat.
  8. Whip egg whites on high.
  9. Honey @ 120⁰: Honey into whipping whites.
  10. Continue whipping on high.
  11. Sugar mixture on high heat.
  12. Sugar @ 135⁰C, remove from heat, stream into whites.
  13. Continue whipping for ~3mins, adding significant volume and fluffiness.
  14. Add vanilla, incorporate.
  15. Add cocoa butter, incorporate.
  16. Mix in almonds and confectioner's sugar with beater attachment.
  17. Mold onto wafer paper.