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Crystallized Flower Nougat
Yield: 60 PiecesNougat Base
Dried Egg Whites | 0.35oz (10g) | |
Sugar | 1oz (30g) | |
Fresh Egg Whites | 1.77oz (50g) | |
Sugar | 13.4oz (380g) | |
Pastry Ideale Glucose (505092) | 4.2oz (120g) | |
Water | 3.5oz (100g) | |
Frutta Prima Original Tahitian Vanilla Bean (596102) | 1 each | |
Honey | 8oz (230g) | |
Orchid Pearl Pure Cocoa Butter (540096), Melted | 1.77oz (50g) | |
Rose Water | 0.35oz (10g) |
Inclusions
Dried Blueberries | 3.5oz (100g) | |
N.U.T. Premium Pistachios (532001) | 4.6oz (130g) | |
Flor & Flor Rose Flower Fragments (581001) | 2.5oz (70g) | |
Flor & Flor Violet Flower Fragments (581003) | 2.5oz (70g) | |
Flor & Flor Jasmine Flower Fragments (581002) | 1.8oz (50g) | |
Texturas LyoStrawberry (622005), chopped into small pieces | 1.6oz (45g) | |
Salt | pinch |
Assembly
Combine dried egg whites with 1oz/30g of the sugar, and then add to the fresh egg whites in 5qt bowl. Combine sun-dried blueberries, pistachios, the violet, rose, and jasmine fragments, LyoStrawberry pieces, and the salt. Place in a stainless steel bowl and keep in a warm oven while preparing nougat. Cook the honey to 248ºF/120ºC, and begin whipping the egg whites when the temperature reaches 225ºF/108ºC. Begin to cook the remaining sugar, glucose syrup, water, and vanilla beans to 311ºF/155ºC. When the honey reaches 248ºF/120ºC, pour in a thin stream into the whipping whites and continue to whip. Once the sugar syrup reaches 311ºF/155ºC, add the rose water, pour in a thin stream into the egg whites and whip on high for 3 minutes. Add the melted cocoa butter, mixing until combined, and warming the sides of the bowl with a torch if needed. Scrape the nougat onto a surface dusted with powdered sugar, and gently fold in the warm inclusions. Roll out in between two 0.79”/2cm metal bars into a 9”/22.86cm x 12’’/30.48cm slab. Allow to cool before cutting into 1in/2.54cm squares.