Walnut Coffee Nougat

Nougat, a sweet delicacy with a rich history and a variety of legends surrounding its origins, continues to enchant and delight taste buds around the world. The name "nougat" itself, derived from the Latin "nux gatum" meaning nut pie, hints at the delicious nutty flavors that are at the heart of this confection. With its roots tracing back to the Roman Empire and old Byzantium, nougat has evolved into three main types. The most beloved version is white nougat, known as mandorlato or torrone in Italy, turrón in Spain. This delectable treat is crafted from a mixture of beaten egg whites, cooked honey, and a sugar base syrup, creating a delightful fusion of sweet and nutty flavors. The texture of nougat can vary from soft to hard, depending on the cooking process and temperature of the sugar. In some regions, nougat is even finished in the oven to achieve a toasted color and a firmer consistency. For example, the famous Nougat de Montélimar from France is required to contain at least 30% of dry fruits such as almonds and pistachios, ensuring a rich and satisfying crunch with every bite. The quality of nougat greatly depends on the percentage of dry fruits and honey used in the recipe. Each ingredient plays a crucial role in enhancing the overall taste and texture of this timeless treat. And for those looking for an extra burst of flavor, the addition of candied orange peels brings a delightful citrusy zing to the mix. Join me in exploring the fascinating world of nougat, where ancient traditions meet modern craftsmanship to create a confectionery masterpiece that is sure to tantalize your senses and leave you craving for more.

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Meringue For The Nougat

Line mold with wafer paper. Toast walnuts for 10 minutes and keep warm. In one saucepan, gather water, sugar and glucose. In the other, put the honey. Start to took the sugar syrup first. Meanwhile, beat egg whites and cream of tartar on medium low speed (keep it to foamy stage). When temperature of the sugar syrup reaches 220ºF/120ºC, reduce the heat and begin cooking the honey on high heat. When honey reaches 266ºF/130ºC, the meringue is still in its foamy stage or near soft peaks – put mixer on full blast. Pour the cooked honey on thin stream against the side of the bowl – continue beating on high. In the mean time, the temperature of the sugar syrup should be reaching 293ºF/145ºC (firm-ball stag). Pour sugar syrup into the meringue lowering the speed to medium. This is where you are beating all the air and fluffy chewiness into the candy; continue to beat for 5 minutes more on medium high. Turn mixer off and swap the whisk with the paddle attachment. Add melted cocoa butter and coffee – Turn mixer back on and continue mixing for a couple of minutes. Add warm walnuts and mix to combine for a few seconds – do not over mix. Oil utensils and your finger tips as well. Transfer the sticky and still warm-hot nougat mixture in the prepared pan; go as fast as possible. It firms up as the mixture cools down. Let cool for a few hours. Nougat can be chilled as well. If chilled though, leave nougat out for 30 min to soften before cutting, it should remain quite firm but not rock hard.

Cooking Tips

If the required temperature of the sugar is ready too soon, reduce the heat and lower down its temperature by dropping a couple of teaspoons of cool water into the hot syrup – stay in control until it goes back up to the right temp.

Cleaning Utensils

Soak mixing bowl and utensils in boiling water and soap, let cool – wash and rinse or finish in the dishwasher but the knife.

Tempering Milk Chocolate

Melt chocolate over water-bath to 105ºF/40ºC. Place melted chocolate in the refrigerator and let cool down; stirring every so often until the temperature reaches 77ºF/26ºC. Quickly rewarm chocolate to 85ºF/29ºC. Un-mold the hardened nougat log and pat dry and glaze the log. To slice nougat: heat up serrated knife’s blade in hot water; clean the blade after each cut. Nougat can be wrapped in candy wrappers or wax paper or even plastic wrap for that kind. Enjoy!

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The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always try to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:I advice test the Nut Paste recipe. Try the Nougat de Montélimar step by step video recipe.