Nougatine slivers fit perfectly in a high end selection of chocolates and when properly made have a good shelf life, which is another reason, why they are a great addition in a Chocolatiers repertoire. For enthusiastic pastry students*, nougatine is an excellent skill builder. After all chances are you will be making nougatine to include it in ice creams, entremet, showpieces, plated dessert decorations… I suggest you give it a go!
*Preparing caramel as described here is not easy, especially if you are new to this. Therefore before adding (expensive) almonds, make sure that the caramel is golden-amber and is non grainy. This type of caramel made without water has a deeper and more delicious caramel flavor compared to caramel made with sugar, water and glucose or corn syrup.
Nougatine
| 4 oz | Invert sugar | 120 g | |
| 1 lb 2 oz | Extra fine granulated sugar | 540 g | |
| 8 oz | Toasted almonds | 240 g | |
| 1 tsp | Vanilla bean seeds | 4 g | |
| 1.5 oz | Unsalted butter | 40 g | |
| pinch | Fleur de sel | Pinch |
Optional: Candied orange peel
- Set aside a silpat and a rolling pin. If using a wooden rolling pin, butter it lightly. Not necessary if using a silicone rolling pin. Preheat oven to 300°F (150°C)
- In a saucepan bring invert sugar to a boil, add a few tablespoons of the listed sugar and stir to melt sugar (Do not allow to caramelize at this point). Add a few more tablespoons of sugar and stir until melted again. Continue with slowly adding larger amounts of sugar. Do not vigorously stir at any point.
- Cook to a golden-amber caramel stirring gently. Remove from heat (If you do not have a perfect non grainy caramel at this point, do not waste almonds. Simply throw it out and do it again), immediately add butter, vanilla, salt followed by toasted almonds. Stir to combine with a heat resistant or wooden spatula.
- Scrape the nougatine onto the silpat. Let sit for a few moments and then start gently rolling the nougatine into a thin sheet about the thickness of 3 stacked credit cards.
- If the nougatine hardens before it is sufficiently thin, keep it on the silpat and place it in the oven to slowly soften. Press with a finger to check if it is soft enough and then roll once more.
- When cooled break nougatine into organic shapes. Place a piece of candied orange peel on the surface if desired.
- Dip into tempered chocolate of choice (I do recommend a non bitter dark chocolate as bitter chocolate quickly overtakes the caramel and almond flavor notes).
while you’re on the subject of caramels, what is your opinion on stirring/not stirring when melting sugar? some ppl say it’s ok to stir, some say only shake, some say put a little water. what’s the logic. thanks, tracy
Eddy – thanks again. Another recipe to add to my list to try – I don’t think it’s possible to reach the end of my “to try” list. I made your pistachio chocolates a couple of weeks ago and they were very successful – great recipe and thanks for sharing.
(PS: I just bought a copy of the latest edition of your book – I thought I have used so many of your recipes on this site and many have become my “go to” recipes (such as your waffles which I’m making quite often on weekends for the family) that the book was bound to contain more ideas for me.)
Hi there Gareth, thank you very much for all your kind words and thank you for choosing to get On Baking, I hope you will find several recipes that will work for you. One of the cookies in On Baking is named Speculoos / Speculaas, an increasingly popular cookie here in the States. Not sure if it is know in Australia but in Belgium it has been a favorite for forever. In fact, a Belgian company sells it here under the name Biscoff. People tend to like the texture and flavor very much and the good thing is that they keep very well if tightly packed. The fact that these cookies are excellent money makers is also a plus! Cheers!
Eddy
HELLO CHEF I TRIED THE RECEIPE AT HOME AN IT CAME OUT GREAT MOSTLY BY ME REMEBERING THE COLOR THAT YOU SAID IT SHOULD BECOME AND NOT STIRING IT MY SON LOVE IT AN WHEN PUT SOME ON HIS FAVORITE ICE CREAM . I ALSO HAVE YOUR NEW BOOK AN CANT WAIT TO TRY MY HAND AT MORE RECIPE SOON
Hi chef Eddy,
We have the a very similar and popular dessert in Vietnam as well but scraping the nougatine onto toasted sesame seeds and incorporate peanuts instead of almonds. But almonds definitely bring a finer look!
Tu
I have learned so much in your class Chef Eddy . I love the little tips of does and don’ts in all recipes you teaches us. Like this one I really enjoyed making it ,but one thing I learned ;was not to over cook the carmel . I did in my first batch and it was very bitter. So now I now better.
Can’t wait to try this. It seems simple, but I’m sure I’ll probably be throwing out my first batch. I do love all your recipes Chef. Please keep them coming.
Nougatine is something I didnt try until recently in class. Very good
I am learning a lot more than I expected about desserts and how easy they can be to prepare. This seems like one I can do with any problems. Thanks Chef.
I love the look of the orane peel but I’m not a fan of it. I wonder if I could substitute the orange peel with sliced aprocotes instead.
I though that a candy with nut into caramel coat. But after made it in class that’s more way different than I though in the first time. It’s taste delicious and love the combination of the nut and sugar.
i hadnt had nougatine before and when i tried it, it was so good, not too sweet but i probably wouldnt eat it plain. dipped in chocolate is a nice way to eat this!
It was great making the nougatine the other day. I’m going to have to go buy some couvature chocolate so that I can try making this again, but this time also dip it in chocolate like you have pictured in here. I think it’ll be a heavenly experience with all the smooth creamy richness of chocolate, and the crunchy sweet nuttiness of the nougatine!
I was so glad that we finally got a chance to work with Nougatine on the last day of class. It was something I had been wanting to work with since day one. I was also happy that you explained that we could use just granulated sugar for it since invert sugar and fondant isn’t something I normally have on hand.
Nougatine is delicious with and with out chocolate in my opinion. Hand dipping them just raised the bar on the taste and presentation level, and also my skill level. Had fun making these.
Putting this recipe in my repertoire would be great, there’s so many uses for nougatine. I enjoy crunchy textures, so I hope to make these well, dipped in chocolate or not, and break them up to sprinkle them on my favorite ice creams.