Nougat also known as Torrone is one of the most precious and ancient treat ever created. In addition to be the perfect long shelf life holidays gift, nougat candy can be made in many different ways. Almonds and pistachios are the most popular nuts used but dried and candied fruits such as orange peels can also be added..it sublimates the final product. Enjoy! 😋
Executive Producer of THE REAL DEAL Cooking Channel on Youtube.
“There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it”.
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef Knife / Omega Series / VG10-VX – 8.5″ Kiritsuke /Limited Edition Set / Acacia Wood Stand – Sheath
DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5”
DALSTRONG Knife Set Block / Gladiator Series
DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″
Pastry bowls
John Boos cutting board
Silicone Velesco Mat
Pastry bowls
Le Creuset 12-inch pan
Baking sheet
Pro Portable Electronic Balance
Hamilton beach mixer
Makes a 13”x9”x1” (32x23x2.5cm) baking tray / 3.3 lb. (1500g). 22 each 4.5”x1” (11.25×2.5cm) bars or 66 ≈ 1.5”x1.5” (3.75cm) bite-size.
Use a 7 qt (7L) Heavy Duty Mixer.
4 ea. (120g) egg whites, room temp + 1/2 tsp (1g) cream of tartar or a few drops of lemon juice
Sugar syrup (to cook to 293ºF (145ºC)
1.3 (600g) sugar
0.8 cup (200g) water
5.7 ounces (170g) glucose or corn syrup.
Honey (to cook to 266ºF (130ºC)
0.9 (400g) orange blossom or lavender honey.
8 ounces (240g) whole almonds
5 ounces (150g) pistachios, preferably skinless
7 ounces (210g) candied orange peels (watch: Chocolate Orangette video)
3.3 ounces (100g) dried apricots (optional)
1.3 ounces (40g) cristalized ginger (optional).
Wafer paper sheets / 0.3mm thickness (papier azime). Wafer paper holds best nougat’s shape in addition to better storage purpose.
Wafer paper can be found in most cake decorating bakeries or online at Inkedibles.
Or, mix 50% powdered sugar and corn or potato starch or use thinly crushed pistachios, hazelnuts, coconuts…
Method
Toast nuts in a 350ºF (180ºC) oven for about 12 min (shake tray half way through – do not toast them to much). Chop candied orange peels, apricots and mince ginger. Combine nuts and dried fruits and keep warm; doing so, it wont cool down the hot meringue to fast. More @www.brunoskitchen.net