Crunchy almond nougat.
Recipe by Bernie Torras
Course: DessertCuisine: SpanishDifficulty: Media
Rations
4
rationsPreparation time
15
minutesCooking time
10
minutesCalorieskcal/ration
Resting time
0
minutesCooling time
180
minutesTotal time
3
hours25
minutesA sweet nougat with a heart of chocolate and toasted almonds, topped with an extra layer of melted chocolate. With simple ingredients and clear steps, you can become the master chocolatier in your home.
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Modo cocción
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
- For the filling
200 gr Chocolate pearls
Salt to taste
Oil to taste
100 gr Cream 35% fat
75 gr Rolled almonds
- For coverage
150 gr Chocolate pearls
Pasos
- For the filling:
- We will begin by toasting the almonds. In a nonstick skillet, heat a small amount of oil over medium heat.
- Add the sliced almonds and brown them carefully, stirring constantly to prevent them from burning. This process should take about 5 minutes.
- When the almonds are golden brown, remove them from the heat, sprinkle with salt to taste and let them cool.
- Next, we will prepare a chocolate ganache. To do this, heat the cream in a saucepan over medium heat until it begins to boil.
- At this point, add the chocolate pearls, remove from the heat after 1 minute and stir until a homogeneous mixture is obtained. Add the toasted almonds to this mixture.
- Allow the preparation to cool before using it to fill the mold.
- For coverage:
- Now, we need to melt the chocolate for the coating. You can do this in the microwave in 30-second intervals, stirring each time, or in a bain-marie on the stove.
- Make sure that the temperature of the chocolate does not exceed 28°C to ensure a shiny and smooth finish (this is what is known as "atemperar" the chocolate).
- Finally, cover the mold with the melted chocolate, add the cooled chocolate and almond filling and close the preparation with a final layer of tempered chocolate. Allow the mixture to set and cool completely before unmolding and serving.
Notas
- When melting and tempering chocolate, it is important to be precise with the temperature. This will ensure that the chocolate has a glossy finish and a smooth texture. A kitchen thermometer can be useful in this step. >
- You can vary the size of the nougat by making individual portions in small silicone molds. You can also decorate the nougat with some additional ingredients such as nuts, dried fruits, or even a little sea salt on top for a gourmet touch. >
- This nougat should be stored in a cool, dry place. Can last up to two weeks if stored properly.
Quizás lo necesites
- Espátulas de cocinaVer precio
- Chocolate thermometerVer precio
- Smooth nougat moldVer precio
Información nutricional (por ración)*
- Serving Size: 525g
- Calories: 2452.8kcal
- Carbohydrates: 211.2g
- Protein: 48.4g
- Fat: 172.8g
- Saturated Fat: 82.4g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 12mg
- Potassium: 2024mg
- Fiber: 28.8g
- Sugar: 176g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 400mg
- Iron: 4.4mg