Nougatine is synonymous with assembled pieces and weddings in our minds, but nougatine is above all a confectionery that we can taste in pieces or even crushed in certain cakes.
- 250 g caster sugar
- 60 g water
- 125 g flaked almonds
- 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.
The video is in French, but you can see the English subtitles.Remember to enable them in the YouTube settings.