Crispearls and ginger nougat
Callebaut chef Alexandre Bourdeaux took a close look at what makes the classic nougat so delicious and gave the highly popular sweet treat a spicy upgrade. The Salted Caramel Crispearls™, and delicately roasted pistachios and almonds in his recipe give the chewy delight some pleasantly crunchy accents and a whole new flavour dimension. But the real protagonist in this flavour story is the ginger that turns this nougat into a classic with a surprising twist.
- Level:
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Medium
Crispearls and ginger nougat
Ingredients: Crispearls and ginger nougat
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3.7 ozegg white
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0.9 ozsugar
Preparation: Crispearls and ginger nougat
Mix together.
Ingredients: Crispearls and ginger nougat
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7.8 ozwater
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1.4 lbsugar
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5.0 ozglucose syrup DE 40
Preparation: Crispearls and ginger nougat
Cook at 155°C and pour over the above mixture.
Ingredients: Crispearls and ginger nougat
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1.1 lbhoney
Preparation: Crispearls and ginger nougat
Heat up to 125°C and pour over the above mixture. Leave to cool.
Ingredients: Crispearls and ginger nougat
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11.1 ozCEF-CC-CARAM
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3.7 ozNUN-WN-AL2B
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3.7 ozroasted whole pistachios
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5.6 ozginger syrup
Preparation: Crispearls and ginger nougat
Mix in with the above mixture.
Arrange the nougat on a framed plate, stick wafer paper to it and leave to dry. Cut in rectangles.
Comments
Submitted by blackpaw_4@yahoo.com on Tue, 11/28/2023 - 20:02
Is there a cheat sheet for ingredients like NUN-WN-AL2B? I don't know what that is.