CARAMEL

NOUGAT
 RECIPE BY

KIRSTEN TIBBALLS

Full of texture, this chewy nougat is comprised of caramel couverture, crunchy pistachio
and almond nuts and soft glace pineapple. With a layer of tempered caramel chocolate
on either side, you will enjoy a snap with every bite. 
INTERMEDIATE

ALMOND
NOUGAT
PISTACHIO
90 MINS
GLACE PINEAPPLE

CREATED WITH PLASTIC FRAMES MEDIUM

8 BARS 30x75mm

CARAMEL NOUGAT
METHOD
INGREDIENTS
Place the plastic frames on a tray covered with a silicone mat
498g (17.57oz) caster (superfine) sugar (A)
and join each corner with a dot of chocolate to secure the
108g (3.81oz) glucose
frames together. Boil the sugar (A), glucose and water together
270g (9.52oz) water
in a saucepan. Once the sugar mixture reaches 110°C (230˚F),
120g (4.23oz) egg whites
place the egg whites in a mixing bowl with the cream of tartar,
2g (0.07oz) cream of tartar
start whisking and incorporate the sugar (B).
24g (0.85oz) caster (superfine) sugar (B)
300g (10.58oz) honey
Place the honey in a saucepan and bring to the boil. When it
185g (6.53oz) blanched almonds
reaches 130°C (266˚F) add it to the whisked egg white. Once
60g (2.12oz) pistachios
the boiled sugar reaches 170°C (338˚F) add it to the meringue.
220g (7.76oz) Callebaut Caramel Couverture
100g (3.53oz) glace pineapple, diced
Place the almonds onto a baking tray and roast in the oven
100g (3.53oz) cornflour 
at 160˚C (320˚F). Turn the oven off and add the pistachios to
100g (3.53oz) icing (confectioners’) sugar
the almonds to keep them warm until they are added to the
QS Callebaut Caramel Couverture
nougat. Change the whisk to a paddle attachment on the stand
mixer. While continuing to mix the nougat, heat the metal mixing
EQUIPMENT bowl with a heat gun or blow torch moving it continuously so it
doesn’t burn. Test the mixture in cold water until it reaches a
8 plastic frame medium firm but slightly pliable consistency. Add the caramel couver-
2 full size silpat mats ture, warm nuts and glace pineapple to the nougat. Stop mixing
stand mixer as soon as they are combined.
rolling pin
Lignes structure sheet  SUBSTITUTE
heat gun 45g (1.59oz) corn starch/ custard powder {for}
45g (1.59oz) cornflour

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
 METHOD contd...

Combine the icing sugar and cornflour and dust over the pre-
pared silicon mat and plastic frames. Press the nougat into the
frames, using icing sugar and cornflour on your hands to pre-
vent the nougat from sticking. Flatten the top of the nougat by
placing a silicon mat over it and levelling the top with a rolling
pin. Cut off any excess nougat. Leave at room temperature until
it cools.

Using a serrated edged knife, trim the outside of the nougat and
cut individual bars 30mm x 75mm. Temper the caramel couver-
ture ( see our online video for instructions) and spread onto
a structure sheet. Place the nougat bars onto the couverture
before it sets. Once it just sets, cut around the nougat with a
knife. Once set remove the nougat from the structure sheet and
repeat for the other side. Remove from the structure sheet and
wrap in plastic wrap.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.