For 8 servings
- 200g crystal sugar
- 70g water
- 45g glucose syrup
- 175g honey from the workshop*
- 35g egg whites
- 14g caster sugar
- 1,5g gelatine 200 bl
- 10g icing sugar
- 150g grilled Marcon almonds
- 150g grilled Piedmont hazelnuts
- 90g pistachios
Bake the crystal sugar, the water and the glucose at 155 °C (310°F) in a casserole.
Pour the honey and bake again at 140 °C (285°F).
Raise the egg whites with the caster sugar in a mixer and pour the baked sugar on the mixture.
Melt the gelatine, which you will have raised previously in some tepid water brought to a bain-marie and add to the mixture
As soon as the mixture thickens, take the whip out of the mixer and replace it with a blade.
When the mixture is sufficiently cool and raised, pour the icing sugar on top. Incorporate the dry fruits, mixing gently and for the shortest amount of time possible to avoid breaking it.
To finish, clear the nougat with a non-sticking leaf and model it to your taste.
Wait till it is cold to cut it, and use a bread knife.
The chef’s trick
Create a big roll with half of the nougat paste. Leave to cool away from humidity and cut in thick slices with a bread knife. In a 25cm half-sphere mould, which you have previously filmed, flatten the nougat slices, sticking them firmly one to the other.
Finish the garnishing with the remaining paste. When you will be unmoulding your nougat gateau, it will not be totally white and will show all the fruits… which is much more mouth-watering!
* Home-made honey. The hives are located on the roof of the workshop, the laboratory of Bellanger!
By presenting us with 70 kinds of chocolate, the Maison Bellanger makes no secret of his passion. An inspired artisan, he not only creates selections for his clientele, but also wholly edible gift boxes ! Which can, for instance, be made of chocolate lace, decorated with motifs made of chocolate and [...]Read more