NOUGATINGREDIENTS2 cups NOUGATINGREDIENTS2 cups plus scant 1 cup (14 oz./400 g)almonds, skins on½ cup plus 2 tsp (135 ml) water2 cups (14 oz./400 g) sugarGenerous ½ cup (7 oz./200 g) glucose syrup1 cup plus scant ½ cup (1 lb. 2 oz./500 g) honey¹⁄3cup (2.5 oz./70 g) egg white(about 2 ½ whites)1 cup (4.5 oz./130 g) shelled, raw pistachios4 sheets edible rice paper (wafer paper), cut tothe size of the confectionery framesMETHODNotes). Pour in the mixture and press anothersheet of rice paper on top.Place a sheet of parchment paper over thetwo frames and flatten the surface of thenougat with a rolling pin.Neaten the edges of the rice paper bytrimming away any overlap.Cool completely in a dry atmosphere. After24 hours, unmold by sliding the blade of aknife between the nougat and the sides of theframes.Using the serrated knife, cut the nougat into½-in. (1-cm) thick bars.Wrap the nougat in clear candy wrap andstore in a cool, dry place.Line a baking sheet with the silicone mat,spread the almonds out on it, and roastin a 300°F (150°C/Gas mark 2) oven for15 minutes. Don’t let the almonds coolcompletely as they need to be warm whenadded to the nougat mixture.In a medium saucepan, heat the water withthe sugar and the glucose syrup until the sugardissolves. Boil to 293°F (145°C).As honey expands when it boils, heat it in a largepan over medium heat. Meanwhile, whisk theegg whites in the stand mixer until frothy. Whenthe honey reaches 265°F (130°C), slowly pour itover the egg whites, whisking continuously.Gradually whisk in the sugar and glucosesyrup mixture.CHEFS’ NOTES• The egg whites must not be whisked toofirmly before the syrup is added.• The texture of the nougat can varydepending on the type of honey used:lavender honey is best.• Greasing the knife with a little cacao buttermakes it easier to cut the nougat.• It is difficult to make reduced quantities ofthis recipe due to the small number of eggwhites used.• If the syrup is boiled to a higher temperature,the nougat will be harder and more brittle.• To make unmolding easier, brush the insideof the confectionery frames with oil beforepouring in the nougat.Makes 32 sweetsActive time: 30 minutesCooking time: 15 minutesDrying time: 24 hoursStorage: Up to 2 months, wellcovered in plastic wrap, in anairtight containerNougat is a must at Christmas inFrance but it’s great any time ofthe year!EQUIPMENTSilicone baking matStand mixerCandy thermometer2 × 5 ½-in. (16-cm) square confectioneryframes, 4 cm highLong serrated knife© Rina NurraContinue whisking for about 5 minutes, or untilthe mixture has cooled to 160°F (70°C).If you can roll a small amount of the mixtureinto a ball between your fingers, it is thecorrect consistency.Replace the whisk with the paddle beater andbeat the mixture until it has cooled to 140°F(60°C). Add the still-warm almonds and thepistachios but do not overmix as the nutscould crumble.Lay the frames on the silicone mat and placea sheet of rice paper in each (see Chefs’Extracted fromFrench Pâtisserie:Master Recipes andTechniques from theFerrandi School ofCulinary Artsby Ferrandi (Published by Flammarion,£45). Photography © Rina Nurra 2017.134 | The Good Life FranceThe Good Life France | 135
