Courtney Cormier Peach Melba Nougat

Posted by: UNION LEAGUE CLUB PHILADELPHIA PA

*This recipe has not been tested or edited by the AUI test kitchen.

Active Time

0 Hour
20 Minutes

Total Time

2 Hour
30 Minutes

Assembly

0.4 oz Egg, white, powder 10 g Egg, white, powder

1.1 oz Granulated sugar 30 g Granulated sugar

1.8 oz Egg white 50 g Egg white

13.4 oz Granulated sugar 380 g Granulated sugar

4.2 oz Glucose Syrup 120 g Glucose Syrup (505092) (505092) Qty: 1

3.5 oz Water 100 g Water

0.0 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 0 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

8.1 oz Honey Acacia 230 g Honey Acacia

1.8 oz Cocoa Butter granulated, 2.5Kg 50 g Cocoa Butter granulated, 2.5Kg (750021) (750021) Qty: 1

1.8 oz Raspberry Fruit Powder 50 g Raspberry Fruit Powder (204159) (204159) Qty: 1

3.5 oz Roasted Marcona Almond, 1kg 100 g Roasted Marcona Almond, 1kg (672050) (672050) Qty: 1

6.2 oz Pistachio, blanched, toasted 175 g Pistachio, blanched, toasted

2.5 oz Sliced almonds, toasted 70 g Sliced almonds, toasted

9.9 oz Peach, dried 280 g Peach, dried

2.8 oz Raspberry Wet Proof Crispy, 400g 80 g Raspberry Wet Proof Crispy, 400g (672099) (672099) Qty: 1

Mix dried egg white powder with 30g sugar. Whisk fresh whites to hydrate and put on the mixer. Keep inclusions in warm oven at 120C in stainless steel bowl. Put 380g sugar, glucose, water, and vanilla bean in to a saucepan. Cook honey to 108C. Turn on mixer to med-high speed, cook honey to 120C. Immediately begin cooking sugar on high. Pour hot honey into whites keeping on high speed. Cook sugar to 135C and remove vanilla bean and pour into whites. Continue to mix for 3min. Add the melted cocoa butter, whip until smooth, and add raspberry powder. Add nougat to the hot inclusions bowl and mix, add raspberry crispy at the end.