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Cooking
Montélimar Nougat – Homemade White Nougat with Honey and Nuts
· 30 servings
Toast the nuts
Preheat the oven to 150 °C. Spread the almonds, hazelnuts and pistachios on a baking tray and let them roast for 15 minutes until wonderfully fragrant. Once baked, leave them in the switched-off oven with the door slightly ajar. They need to go into the nougat while still warm, so they don't cool the mixture down!
Prepare the mould
While the nuts are roasting, get a square frame or tin ready (about 23 x 23 cm). Line it with baking paper, then generously dust the base and sides through a sieve with a mix of icing sugar and cornflour (1:1). Make sure you build up an even layer.
Prepare the bases
Melt the cocoa butter in a small saucepan and set aside. In another pot, combine water, glucose syrup and sugar and start heating over a fairly high heat. You're aiming for 150–156 °C, with 152 °C being the sweet spot for a lovely chewy nougat. Meanwhile...
Heat the honey
In a second pot, start heating the honey – this will come up to temperature faster than the sugar syrup. The honey needs to reach 121 °C. Keep an eye on both thermometers and adjust the heat so that both mixtures are ready at roughly the same time. Meanwhile...
Whip the egg whites
Separate the egg whites and whip them in a stand mixer on medium speed until softly peaking. Then add 20 g sugar and continue whisking until stiff and glossy.
Timing check
Check both temperatures carefully – accuracy really matters here. The sugar syrup can take a while to climb from 113 °C to 130 °C while the water evaporates, but after that the temperature shoots up fast. Watch it closely! If you want extra peace of mind, you can lower the heat or take the syrup off the stove entirely for a moment.
Add the honey
Once the honey reaches 121 °C, lower the mixer speed to medium and slowly pour the honey down the side of the bowl into the whipped egg whites, keeping the mixer running.
Add the sugar syrup
Check the sugar syrup – once it hits 152 °C, take it off the heat, let the bubbles settle, then slowly pour it down the side of the bowl into the honey-egg white mixture while mixing on medium speed.
Final whisking
Turn the speed up and whisk for about 1 more minute. The mixture will turn glossy and thick. Now swap the whisk attachment for a dough hook (or flat beater).
Add the fat and nuts
With the mixer on low, pour in the melted cocoa butter. Finally, add the nuts, still warm from the oven. Let the mixer keep working until everything is thoroughly combined.
Fill the mould
Transfer the finished mixture (it will be firm and sticky) into your prepared, paper-lined mould. Smooth the surface with a spatula or small roller.
Set and slice
Leave the nougat to set at room temperature, ideally overnight. The next day, remove the block from the mould, peel off the paper, and cut into cubes or bars with a sharp knife.