Halloween Nougat! Nougat requires some steps to make but it isn’t difficult per se. Stick to the recipe and the temperatures and you too can make amazing nougat! I can recommend making this with a freestanding planetary mixer, because it needs to have some power to it.
If you can find unsweetened dried fruit, this is preferred, as the nougat is so sweet on its own already.
For the nougat base:
- 15gr sugar
- 35gr egg whites
- 190gr sugar
- 60gr glucose
- 50gr water
- 1 vanilla bean
- 115gr honey
- 25gr white chocolate
For the filling:
- 200gr dried strawberries
- 200gr dried cranberries
- 150gr unsalted shelled pistachios
For the top layer:
- red food colouring paste (optional)
Makes 60 pieces of nougat
Heat the oven to 110°C. Spread the items for the filling out over a baking tray.
Place the first portion of sugar (15gr) and the egg whites in the bowl of a freestanding mixer.
Combine the sugar, glucose and water in a thick based sauce pan. Split the vanilla pod, scrape out the seeds and add seeds and empty pod to the pan.
Place the honey in another thick based sauce pan. Heat it to 120°C without stirring. Once at 108°C, turn on the mixer with the egg whites and place the tray with the filling into the oven.
Take the honey off the fire and place the pan with the sugar on high heat. Do notstir!
Pour the honey in a slow stream into the beating egg whites. I turn the speed down a bit, pour some in, beat on high speed until incorporated, then add another slosh on lower speed to then crank the speed back up. This works for me, as it avoids the honey splattering against the side of the bowl and setting there. However, be careful to work fast anough to prevent the honey cooling down too much, but don’t add too much honey at a time as it may cause the eggs to split (although I have only ever have that happen once for Italian meringue but never with nougat).
Keep the egg whites beating.
Once the sugar reaches 155°C, pour this into the beating egg whites, being careful to not get boiling sugar splatters all over you. Pour in a thin, steady stream or with the method I use for the honey as explained above.
Beat for 3 minutes on a high speed. Then add the white chocolate. The mixture may split but it will come together again so don’t worry about that. Beat for 30 seconds until smooth.
Tip the nougat out on a silicone mat or a clean work area.
If making a red marbled top layer, leave a fourth of the nougat mixture separate.
Add the fillings and knead together with (thin latex) gloved hands. The mixture will be hot but can be handled like this.
Push the nougat out to a slab. Knead a bit of red food colouring into the remaining nougat mixture, but stretch and fold only to marble, not to fully colour it uniformly. Push and pull this out in a rectangle to cover the slab. Push down to stick the two together.
Place the nougat on a sheet of baking paper and cover the top as well. Leave to cool, then transfer to an airtight container and leave to set for 48 hours for easier cutting. It can be eaten once cool as well, but it improves when left to set for a week or so.