Classic nougat
Item 1 of 1
- Petit four
- medium
- 10
- 1 hour 30 minutes
This 'white' nougat originates from Italy in 15th century and has become a staple petit four. Note that most of the steps in this classic nougat recipe from Pascal Aussignac, need to be carried out simultaneously, so it may be best to tackle the recipe with a sous! If you don't have a cylinder mould, form the nougat into a long sausage shape and wrap in baking paper to set.
First published in 2015
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Ingredients
Metric
Imperial
- 60g of pistachio nuts, green, shelled
- 125g of almonds, shelled
- 125g of hazelnuts, shelled
- 3 tbsp of honey
- 3 tbsp of golden syrup
- 250g of caster sugar
- 3 tbsp of water
- 2 egg whites
- icing sugar
SAVE RECIPE
Equipment
- Sugar thermometer
- Baking parchment
- Cylindrical mould
Method
1
Preheat the oven to 150°C/gas mark 2
2
Spread all of the nuts on a baking tray and roast in the oven for 20 minutes, mixing the nuts after 10 minutes to ensure an even roast
- 60g of pistachio nuts, green, shelled
- 125g of almonds, shelled
- 125g of hazelnuts, shelled
3
Heat the honey and syrup in a pan to reach 110°C
- 3 tbsp of honey
- 3 tbsp of golden syrup
4
Add the sugar to a separate pan and pour over the water. Place over a medium heat and allow the sugar to dissolve without stirring. Continue to heat to reach 140°C (hard crack, light caramel)
- 250g of caster sugar
- 3 tbsp of water
5
While the sugar is coming to temperature, whisk the egg whites in a mixer to create medium to firm peaks. When ready, slowly drizzle in the hot honey syrup
6
While still whisking, slowly add the hard crack sugar mix and continue to leave the mixer on a medium speed as the mixture cools. While the mixture is still warm, change the whisk to a paddle attachment, add the nuts and reduce the speed to the lowest possible setting
7
When the nuts are just incorporated and the mixture is still warm and pliable, scrape onto a work surface that has been heavily dusted with icing sugar and gently roll into a long sausage shape
- icing sugar
8
Line a long semi circle mould with baking parchment or cling film and press the nougat into the mould to shape. Add another piece of parchment to cover and press firmly to take on the final shape of the mould. Allow to set for 2–3 hours, but do not refrigerate. When ready, slice and serve
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