Nougatine is a substance used in frozen dessert making. If you want a nougatine that is easy to work with, use almond grains. If you need a thinner nougatine, use sliced almonds instead.
Nougatine is very versatile and can also be made with different kinds of nuts, like pistachios, hazelnuts, walnuts, sesame, poppy seeds, or shredded coconut.
To get the right consistency and color of nougatine, it is very important to keep it in the warm oven (280/300F). It should be kept on a silpat or oiled sheet pan.
If you need to cut nougatine shapes, you will have to use cookie cutters and various shapes for dough. Work with the hot material, use cutting board and rolling pin to roll out a thin layer of nougatine and then cut out whatever shapes you desire.
Warm nougatine can also be cut in shapes or put into shaping molds. The mixture will get hard as it cools.
If you want to keep nougatine for longer periods, store it in an air-tight box with silica gel or limestone to prevent humidity and distruction.
- Fondant, made of sugar, water, glucose 600 g
- Glucose 400 g
- Sliced almonds or almond grain 400 g
- Butter 20 g
Melt the fondant and glucose together on medium heat and stirring, until it reached light blond caramel color. Add slightly toasted almonds and butter, mix everything together. Once you’re finished, pour the warm nougatine on a silpat and work, but do not overheat it to the point of changing color. Take the desired amount and spread on the cutting board, cool the rest of it and store.
- Sugar 1000 g
- Water 350 g
- Glucose 350 g
Melt sugar and water together. Stir the mixture all the time and clean the edges of the pot with brush and water. As soon as the mixture is melted and smooth, add the glucose and cook until it reaches 320 degrees Fahrenheit. The color should be light brown. It is then ready to be used in the nougatine.