Nougatine
By: Anonymous
Published: Monday, November 30, 2009 - 4:43pm

Ingredients




1 cup / 500 grams slivered almonds)
3/4 cup / 660 grams sugar
1 tablespoon / 60 grams butter (optional)
1 1/2 teaspoons oil (vegetable, sunflower, 
Preparation

1 Preparation time: 25 minutes 2 Preheat oven: 180C/350F 3 Spread the almonds on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, stirring gently and continuously with a spatula, until it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute, then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet. 4 Shaping: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. Work with one piece at a time, of a size appropriate to the shape you want. Roll out each piece on a warm, lightly oiled baking sheet or lightly oiled marbled surface. It is essential to work quickly, since the nougatine rapidly becomes brittle. Heat the nougatine in a microwave oven for a few seconds only to soften it if needed. 5 Roll the nougatine into the appropriate thickness for your desired shape, but never thicker than 1/8 inch or 3 mm. Quickly cut out your chosen shapes using cookie cutters, or the blade or heel of a chef’s knife. To mold the nougatine, drape it very rapidly over the mold so that it follows the shape and contours. Leave until completely cold before removing from the mold. 6 Or, cut out and using your fingers or a knife, push into folds or pleats… use as a basket, twirl round a knitting needle.. 7 Nougatine based shapes can be made two or three days in advance, Keep them in a very dry place and do not fill with something like a mousse more than 2 hours prior to serving. 


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About


This particular version of the recipe was created by Michel Roux and came from his cookbook Finest Desserts.
While warm, nougatine can be shaped and molded into anything you can imagine - seams and sides can be 'glued' together with caramelized sugar or a hot oven.
When you have excess nougatine, it can be ground up or broken and added to other recipes or combined with chocolate for candy.

 


Yield:




2.75 lbs or 1.2 Kgs of Nougatine





Added:

    Monday, November 30, 2009 - 4:43pm  


Creator: 

Anonymous 










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Preparation

 1  Preparation time: 25 minutes  2  Preheat oven: 180C/350F  3  Spread the almonds on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, stirring gently and continuously with a spatula, until it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute, then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet.  4  Shaping: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. Work with one piece at a time, of a size appropriate to the shape you want. Roll out each piece on a warm, lightly oiled baking sheet or lightly oiled marbled surface. It is essential to work quickly, since the nougatine rapidly becomes brittle. Heat the nougatine in a microwave oven for a few seconds only to soften it if needed.  5  Roll the nougatine into the appropriate thickness for your desired shape, but never thicker than 1/8 inch or 3 mm. Quickly cut out your chosen shapes using cookie cutters, or the blade or heel of a chef’s knife. To mold the nougatine, drape it very rapidly over the mold so that it follows the shape and contours. Leave until completely cold before removing from the mold.  6  Or, cut out and using your fingers or a knife, push into folds or pleats… use as a basket, twirl round a knitting needle..  7  Nougatine based shapes can be made two or three days in advance, Keep them in a very dry place and do not fill with something like a mousse more than 2 hours prior to serving.

About


This particular version of the recipe was created by Michel Roux and came from his cookbook Finest Desserts.
While warm, nougatine can be shaped and molded into anything you can imagine - seams and sides can be 'glued' together with caramelized sugar or a hot oven.
When you have excess nougatine, it can be ground up or broken and added to other recipes or combined with chocolate for candy.