Nougat De Montélimar Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NOUGAT MONTILIMAR



Nougat Montilimar image

Provided by Food Network

Categories     dessert

Time 1h2m

Yield A few dozen

Number Of Ingredients 9

2 2/3 cups almonds, toasted
1 cup pistachios, toasted
2 1/2 cups sugar
3/4 cup plus 2 tablespoons corn syrup
9 tablespoons water
1 3/4 cups honey
1/3 cup egg whites (or 1 1/2 whites)
Cornstarch, for dusting
8 to 12 ounces bittersweet chocolate, tempered

Steps:

  • Toast the almonds and pistachios at 325 degrees F for 20 minutes on a baking sheet.
  • Combine the sugar, corn syrup, and water in a saucepan and cook to 330 degrees F. When the sugar reaches 265 degrees F, start to heat the honey in a separate pan and bring it to a low boil.
  • Simultaneously, whisk the egg whites to stiff peaks with an electric mixer, being careful not to overwhisk. With the mixer still on high, gradually add the honey, pouring it down the side of the bowl. Continue to whisk. When the sugar reaches 330 degrees F, pour it over the honey meringue. Mix for 5 minutes at medium speed. Switch to the paddle and continue mixing for another 5 minutes. Using a spatula, incorporate the warm nuts. This will be sticky. Apply cooking spray to parchment lined sheet pan. Pour the nougat onto the parchment paper and flatten or spread to 3/4-inch thick with cornstarch-dusted hands or rolling pin. Rest overnight at room temperature. Cut to desired sized pieces and dip half in chocolate or drizzle chocolate over the top.
  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

More about "nougat de montélimar recipes"

MONTéLIMAR NOUGAT RECIPE - BAKEPEDIA
Jul 23, 2014 Add the warm nuts to the nougat and fold with a spatula until well combined. FINISHING: Spoon the nougat into the prepared loaf pan, cover, …
From bakepedia.com
Servings 6
Author Bakepedia


RHôNE-ALPES REGION OF FRANCE - FOOD & GASTRONOMY - MONTéLIMAR …
Originating from Montélimar, in the south of the Rhône-Alpes region, this exquisite almond nougatine recipe has made the pride of the area's inhabitants. The traditional nougats de …
From regions-of-france.com


NOUGAT RECIPE - LOS ANGELES TIMES
Oct 31, 2001 Nougat de Montelimar is a dense white candy made of egg whites, sugar and honey, studded with toasted almonds and pistachios. ... Be sure to read through the recipe …
From latimes.com


NOUGAT DE MONTéLIMAR - BRUNO ALBOUZE RECIPES
There are three main types of nougat, with the first and most beloved being white nougat. Also known as "mandorlato" or "torrone" in Italy, and "turrón" in Spain, white nougat is made with …
From brunoalbouze.com


FRENCH NOUGAT DE MONTéLIMAR RECIPE - YOUTUBE
Dec 27, 2017 French Nougat de Montélimar RecipeThe story of the Nougat de Montélimar started in the 18th century. Olivier de Serres was an agronomist living in the Ardech...
From youtube.com


TORRONE – ITALIAN NOUGAT RECIPE (SOFT AND CHEWY)
Dec 16, 2024 Torrone – Italian Nougat Recipe (Soft and Chewy) By David | Published: Dec 16, 2024 | Updated: Dec 16, 2024 . Facebook 64 Pinterest Email SMS Copy Share. 64. SHARES. …
From thecookingfoodie.com


MONTéLIMAR NOUGAT | ANNA OLSON
Step 1. Preheat the oven to 250°F (120°C). Toss the almonds, hazelnuts, pistachios, apricot slices, cherries (or cranberries) and blueberries together in a pan or pie plate and keep warm in …
From annaolson.ca


NOUGAT DE MONTéLIMAR IGP - CHABERT & GUILLOT DEPUIS 1848
175 ans de passion ! Depuis 1848, le Nougat Chabert & Guillot est fabriqué dans les ateliers de Montélimar par des Maîtres-Nougatiers. Grâce à un savoir-faire alliant tradition et innovation, …
From nougat-chabert-guillot.com


LE NOUGAT, LE SECRET DE LA RéUSSITE… - LA …
May 29, 2019 La recette de base du nougat de Montélimar. Pour 1kg 150g de produit fini: 235g de miel si possible de lavande, 100g d’eau, 300g + 10g de sucre, 65g de glucose, …
From mercotte.fr


NOUGAT DE MONTéLIMAR RECIPE – BRUNO ALBOUZE
Sep 3, 2018 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 ...
From youtube.com


NOUGAT OF MONTéLIMAR - LA CUISINE DE BERNARD
The Nougat of Montélimar contains almonds and pistachios, roasted to the heart, in a paste of sugar, honey and egg white. The almond trees of Montélimar, come at the beginning from …
From lacuisinedebernard.com


NOUGAT DE MONTéLIMAR IN DETAIL. - RYAN …
Oct 17, 2010 Nougat de Montélimar is technically an AOC term, so you can't actually sell something called that unless it was made in a particular region in France. But if we wish to stick …
From ryan.norbauer.com


NOUGAT MONTILIMAR RECIPE - CHEF'S RESOURCE RECIPES
Step 8: Cook the Nougat. Pour the nougat mixture onto a parchment-lined sheet pan and flatten or spread to 3/4-inch thick. Apply cooking spray to the parchment paper and cook for 35 minutes, or until set. Step 9: Temper the Chocolate. To …
From chefsresource.com


NOUGAT DE MONTéLIMAR IGP: LA VRAIE RECETTE (ET LES INGREDIENTS …

From souvenirs-de-vacances.com


IS NOUGAT THE NEW MACARON? WHY THIS OLD-WORLD TREAT IS …
1 day ago There's the soft French-style nougat (nougat de Montélimar), chewy Italian torrone, and nut-packed Spanish turrón, to name a few. They all share a common base of whipped egg …
From msn.com


NOUGAT OF MONTELIMAR IN FRANCE A SWEET RECIPE AND SPECIALTY
Nougat is a Provençal speciality that originated in Marseille. It owes its letters of nobility to agronomist Olivier de Serres who, in the 18th century, planted almond trees in Provence. The …
From france.fr


NOUGAT RECIPE - GREAT BRITISH CHEFS
Remove the silicon paper from the nougat and use a sharp cook’s knife to cut into 3–5cm long batons. Dust with a little icing sugar and serve on a plate icing sugar for dusting
From greatbritishchefs.com


TOP 10 UNIQUE DESSERTS WITH MONTéLIMAR NOUGAT
Nov 18, 2024 This revamped version will add a modern touch to a traditional recipe. The melted nougat blends beautifully with the creamy texture while leaving crunchy bits for added texture. …
From maisonvalroubion.com


HOW TO MAKE NOUGAT? - MONSIEUR DE FRANCE
Jul 10, 2023 He even gave some to foreign heads of state. Paid holidays and the famous Nationale 7 (the road linking Paris and the south coast) made Montélimar nougat very popular …
From monsieur-de-france.com


Related Search