- Nougatne
- Nougatne
I had a customer e-mail me and asked about making Nougatine.
Nougatine is a combination of sugar and toasted almonds and used in shaping or molding designs in pastry or show pieces.
Ingredients:
1 pound, 5 ounces Sugar
8 3/4 ounces Lightly toasted sliced almonds, warm
Equipment needed
2 silicone baking liners
Sheet pan
Heavy-bottomed saucepan
Wooden spoon
Offset spatula
Rolling Pin
Cutting board
Place one of the silicone baking liners into the sheet pan
Place a heavy-bottomed saucepan over medium heat.
When just hot, add the sugar and lower the heat. Cook, stirring with a wooden spoon to pervent lumps from forming, for about 5 minutes, or until the sugar melts, turns a warm amber color, and is quite clear. If the syrup is cloudy, the sugar needs to dissolve more.
Add the warm almonds, stirring to incorporate.
Immediately remove from the heat and pour the hot mixture into the sheet pan, spreading it out as thinly as possible with an ofset spatula, without allowing any holes or spaces to open.
Place another silicone sheet on top and, using a rolling pin, roll the nougatine as thin and even as possible with tearing.
Remove the top silicone liner and carefully transfer the nougatine to a cutting board. If the nougatine sticks to the bottom silicone sheet when lifted, it is still to hot. Carefully transer the bottom silicone liner along with the nougatine to a cooler spot, then attempt to transfer it after it cools a bit more. It should be cool enough to touch but warm enough to cut without cracking.
Using a chef’s knife, cut and mold the warm nougatine into the desired shape. Work quickly and neatly so that the mixture remains warm enough to shape.
If the nougatine cools too much to work with, return it to the silicone liner and place it in a preheated 350 degree oven for just a few minutes to soften.
Once the desired shape is completed allow the nougatine to completely cool.
Great for shaping structures for cakes and pastry
Chef Klauss
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