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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is real made Nougat. I looked for a similar one a lot until I found a recipe for a dessert called Nougat Glace that I will post soon. I chose my favorite crust and used the nougat filling in. Trust me; this is out of this world. Read more . I served it with many different topping (caramel, cherry sauce, raspberry sauce and chocolate sauce) and they were all perfect. Ingredients:
crust |
3 tablespoons slivered blanched almonds |
6 tablespoons sugar |
1 3/4 cups (spooned and leveled) all-purpose flour |
2 teaspoons grated orange or lemon zest, (optional) |
1/4 teaspoon salt |
100 grams cold butter, diced. |
nougat glace |
1-1/2 cups heavy cream or crème fresh |
5 egg whites |
1/8 tsp cream of tartar |
1/2 cup sugar, plus 3 tbsp for the white |
4 tbsp water |
4 tbsp honey or maple syrup |
3/4 cup chopped toasted hazelnuts |
3/4 cup candied cherries. |
topping |
caramel sauce |
Directions:
1. Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired) (I didn’t add it), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
2. Immediately transfer dough to a 20cm loosed bottom tart pan. Using a measuring cup, evenly press dough in bottom and up sides of pan.
3. Bake in center of oven until golden brown and firm to the touch, about 30 minutes. Transfer to a wire rack to cool completely, about 1 hour.
4. Nougat filling:
5. Beat the cream to stiff peaks and refrigerate. Beat the whites until frothy. Add the cream of tartar and beat until stiff peaks forms, then sprinkle over the 3 tablespoons of sugar and continue beating to a stiff, glossy meringue. Set aside with electric beaters at the ready.
6. Bring the remaining 1/2 cup/110 g of sugar to a boil with the water. Let it boil until the syrup forms a ball when thrown in cold water, 4 minutes (250°F/120°C/firm-ball stage on a candy thermometer). Now add the honey and bring back to the boil. Run towards the egg whites...
7. With the electric beaters running in the whites, slowly pour the syrup in a stream straight into the beaters or down the side of the bowl for the beaters to pick up. Continue beating until the meringue has cooled, which you can tell by feeling the bottom of the bowl. It will take 10 minutes.
8. Scatter the fruits and nuts over the meringues. Dump the whipped cream on top, and fold everything together gently until evenly mixed. Pour the mixture over the crust and spread
9. evenly. Chill for 3-4 hours. Just before serving, drizzle with caramel sauce or Cherry sauce.
10. N.B the filling is fragile and leftovers should go back to the fridge after serving.
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