VEGAN NOUGAT  RECIPE BY

KIRSTEN TIBBALLS

Utilising aquafaba, this is a delicious egg-free nougat recipe with the added crunch
of hazelnuts, almonds and pistachios.

INTERMEDIATE

VEGAN NOUGAT
ROASTED ALMONDS

45 MINS
PISTACHIOS
ROASTED HAZELNUTS

CREATED WITH 10 MEDIUM PLASTIC FRAMES OR 5 LARGE PLASTIC FRAMES

MAKES 9 nougat bars

AQUAFABA
METHOD
INGREDIENTS

Strain the liquid from the chickpeas into a saucepan and weigh
400g (14.11oz) canned chickpeas in brine
to 175g (6.17oz). The chickpeas themselves are not required
EQUIPMENT for this recipe. Place the saucepan of chickpea brine (aquafaba)
onto a very low heat and reduce to 100g (3.53oz), stirring occa-
spatula sionally. Transfer to a bowl and cool at room temperature for at
least an hour. It can be stored in the fridge overnight.

ROASTING THE NUTS

METHOD
INGREDIENTS

On a lined tray, roast the hazelnuts and the almonds at 160°C

310g (10.93oz) hazelnuts
(320°F) for 10 to 15 minutes or until a light golden-brown co-
310g (10.93oz) almonds
lour is achieved. Add the pistachios to the tray and place back
130g (4.59oz) pistachios
in the oven, with the oven turned off and the door ajar. You just
EQUIPMENT want the pistachios warm, not roasted.

silpat mat
aluminum tray

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
NOUGAT
METHOD
INGREDIENTS

Prepare either 10 medium frames or 5 large frames by stacking

100g (3.53oz) pure icing (confectioners') sugar
them, adhering them together with a small amount of melted
100g (3.53oz) cornflour/ corn starch
chocolate and place them on a lined tray. Combine the icing
sugar and cornflour and sieve some over the frames, ensuring
100g (3.53oz) aquafaba
the base is covered.
3g (0.11oz) cream of tartar
Place the aquafaba and cream of tartar into the bowl of a stand
Sugar Syrup A:
mixer fitted with a whisk attachment, but don’t start whisking yet.
180g (6.35oz) caster (superfine) sugar
180g (6.35oz) liquid glucose
Place the sugar, water, and the glucose for sugar syrup (A) in
80g (2.82oz) water
a saucepan over a high heat. As soon as it starts to boil, place
the ingredients for sugar syrup (B) into a separate sauce-
Sugar Syrup B:
pan over a high heat. When sugar syrup (A) reaches 110°C
330g (11.64oz) caster (superfine) sugar
(230°F), start whisking the aquafaba and cream of tartar. When
320g (11.29oz) liquid glucose
the aquafaba reaches a medium peak, add the 35g of caster
120g (4.23oz) water
sugar. When syrup (A) reaches 122°C (251.6°F), slowly pour it
into the whisked aquafaba.
35g (1.23oz) caster (superfine) sugar
95g (3.35oz) Callebaut Madagascar Dark
When sugar syrup (B) reaches 145°C (293°F), pour it into
Couverture 67%
the whisked aquafaba. Remove the whisk and replace it with
roasted nuts (recipe above)
a paddle attachment. Test the nougat consistency in some ice
EQUIPMENT water and, if needed, dry the mixture out with a heat gun on the
surface of the bowl until it reaches the correct consistency (this
10 medium plastic frames or 5 large plastic can only be done with metal bowls).
frames
fine sieve Add in the chocolate followed by the warm nuts.
thermometer
stand mixer Press the nougat while it is warm into the prepared frames, dust
whisk with the icing sugar/cornflour mixture. Place a baking mat on top
and roll the top flat with a rolling pin. Leave at room temperature
to cool.

CUTTING
METHOD
EQUIPMENT
Using a serrated edged knife trim all the edges. Cut into 30mm
large serrated knife wide strips and wrap in cellophane.
cellophane (optional)
ribbon (optional) The final dimensions of the nougat are 170mm in length, 30mm
wide and 35mm high. This recipe created 9 bars.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.