Made during my five-day schooling at Tsuji Institute of Patisserie in Osaka, Japan from Aug 18th – 22nd 2014.
A chewy bar filled with the heady taste of honey and the crunch of roasted pistachios, almonds and hazelnuts. Originally from South of France. In France, there are two kinds of nougat: Nougat de Montélimar, which is on the softer side and white from being made with egg whites, and Nougatine, which is darker and made with caramelised sugar. It often has a firmer consistency with more crunch. The process is all about timing. The temperature of the honey and sugar is very important.