Nougatine recipe

Put the crystal sugar in a saucepan, then add the water. Mix and heat everything over medium heat.

When the sugar syrup comes to a boil, clean the edges of the pan and remove any foam on the top using a brush dipped in water.

This step cleans the sugar of impurities and prevents it from crystallizing later before becoming caramel.

When the sugar is clean, continue cooking until the desired caramel color.

Wait for the caramel to get a nice blonde color, or in other words, wait for a temperature between 165 ° C and 175 ° C that you can control using a confectioner’s thermometer.

Then lower your heat and add the flaked almonds. Mix immediately with a spatula to coat the almonds with caramel.

Pour the nougatine on a silicone baking mat. Let it cool for a few moments before working it, and bringing the edges to the center.

Gradually, the nougatine becomes less sticky until it forms a homogeneous mass but still very hot.

Roll out the nougatine using a rolling pin that you have slightly oiled. If the nougatine sticks to the rolling pin, it is because it is still too hot.

When the nougatine is thin enough, you can cut it using a large knife to give it the desired shape, or use a cookie cutter. Let it cool.