Nougat

07:55

Daring Bakers' Challenge March 2014


Another month gone, another Daring Bakers' Challenge completed! The March challenge was hosted by Rebecca of BakeNQuilt . She challenged us to learn to make classic nougat and to make it with our own choice of flavours and add-ins.


Since the recipes she provided were very generous, I didn't want to take a chance by trying to half the measurements and probably mess it up, I used the recipe that has been on stand-by for some time now. This version of nougat is slightly soft and chewy.


Chocolate and Walnuts Nougat

 150g toasted and chopped walnuts
180 g chocolate
30 g butter
1 tbsp cocoa
20 g cocoa butter (optional)
1 large egg white
1tsp vanilla bean paste (or seeds 1/2 vanilla pod)
pinch of salt
100 g honey
130 liquid glucose
320 g sugar
1/4 tsp cream of tartar

You will also need: grease proof baking paper (or edible wafer- rise paper), icing sugar for dusting, 18 x 18 cm tin and sugar thermometer

Cover the base of the tin with either rise paper , or oiled baking paper.
Melt the chocolate over simmering water, remove from the heat,add the butter, cocoa and cocoa butter if using; keep warm.
Place the egg white, 1 tbsp of sugar, vanilla and salt in the bawl of a free-standing mixer - do not start whisking.

Place the remaining sugar, cream of tartar, honey and liquid glucose with 4 tbsp water in a pan over medium heat, until the sugar has dissolved. Bring it to boil and after couple of minutes, put the sugar thermometer into the pan and cook until it reaches 140 C/284 F. When the thermometer shows 135, start whisking the egg white until stiff peaks forms. Now turn the whisk to slow/medium speed and slowly pour the hot sugar syrup on to the egg white. Continue to whisk for few more minutes (3 to 4) until it's thick and glossy.
Add the warm chocolate mixture and then fold in the toasted nuts. Scoop into the prepared tin, spread even, you can press an oiled baking paper to even it out. Remove the paper and liberality dust with icing sugar. Leave overnight before cutting into bars or squares. Store in a cool place in an airtight container for one week.


Recipe adapted from "Sweet things" by Annie Rigg

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8 comments

  1. Bravo Jelena! Ja jako volim nugat i baš sam htela učestvovati, ali nemam termometar za slatkiše. Pronalazila sam i verzije bez termometra, ali bojala sam se rizikovati. Šta misliš, može li bez termometra?

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    1. Ja sam sa secernim sirupima jos uvek pomalo na vi, i nisam sigurna da bi mi uspelo jer ti sve zavisi do kog stadijuma je secer kuvan. Ako si vestija, verovatno moze da uspe. Merila sam vreme od kljucanja, nekih 7-8 minuta, ali to opet zavisi od temerature na kojoj kuvas, podloge( ja imam sporet na gas) serpe, njene velicine i debljine dna. Nisam pravila po njenom receptu je bio kolicinski veliki i dosta skup, pa mi se nije dalo da sve to mozda upropastim. Rekla bih ti da radis malu kolicinu, prati recept bez termometra, uzdaj se u svoj dobar instikt and go for it!. x

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  2. Svidja mi se ta vasa igrica a i nugat kockice bas lepo izgledju, ako primetis da fali par komada, znaces vec ko se posluzio.:))))

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  3. It looks like it came out very well! Thanks for playing this month.

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    1. Thanks Rebecca, I enjoyed it very much

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  4. Odlično izgleda, ja nažalost nisam uspjela ugurati DB u svoj raspored.

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    1. Hvala, bas se pitam sta je sledece, nekad mi se cini da su sve opcije iscrpljene

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