Bruno Albouze Cheese Nougat

Cheese Nougat

Yields7 ServingsPrep Time2 hrsCook Time20 minsTotal Time2 hrs 20 minsDifficultyIntermediateRating


 300 g leftover pain de mie, brioche, or panettone
Cheese Nougat Mixture
 250 g plain fresh goat cheese log
 5 g hazelnut or peanut oil
 40 g hazelnut, toasted
 40 g walnut or pecans, roughly chopped and toasted
 40 g pistachio, lightly toasted
 40 g dry apricot, diced
 60 g heavy cream
 4 g gelatin (200 blooms)
 140 g whipped cream
 a pinch of cayenne or chili pepper and salt


Cheese Nougat Mixture

Toast hazelnuts and peel them between 2 paper towels and set aside. Toast remaining nuts and let cool.
Soak gelatin in cold water to soften and drain. Smooth out goat cheese with the hazelnut oil using a rubber spatula. Add the toasted nuts along with the diced apricots.
Heat up heavy cream without boiling it. Turn heat off and mix in the softened gelatin and pour into the goat cheese mixture and mix to combine. Fold in whipped cream and season with a pinch of cayenne and salt.

Pour nougat mixture into a small baking tray lined with plastic wrap and form a 6x8-inch/ 15x20 cm. Cover with plastic in contact and chill overnight. Un-mold and trim off edges. Divide nougat into seven 1x5-inch/13x2.5 cm bars and place in the freezer for an hour to harden. At this juncture, savory nougat can be kept frozen for a couple of weeks (sealed in container or best-sous-vide).


Finish bars while still frozen and leave them out for a couple of hours prior to serve.
Make thin slices of brioche and cut into 5X1-inch/13x2.5 cm rectangles; 2 per bar and toast. Let cool. Place each nougat bar between 2 slices of toasted brioche.
Cheese nougat bars can be divided into cubes for amuse-bouche too!...
Garnish nougat with powdered pistachio and minced chives.
Bon appétit!

4 thoughts on “Cheese Nougat”

  1. Hi Bruno—love the creativity of this and we want to make it for our diner party for 20 people.

    Can we make this and freeze it? How do you defrost it on service day?

    Thanks and your dishes really are awesome to cook and eat

  2. Hi Bruno,

    Your videos are so great and all the recipes we made by you were amazing. You really stand out from the other youtubers.

    But you have a great pedigree by having worked at the Plaza Athinee. You really should do a phone interview co-promotional video with their manager because if Americans understood how great that place is, it would help you to further stand out from everyone else because you have pedigree and they dont.

    By the way, we have a bunch of photos we took for our diner parties with your recipes. We can email them to you to post if you want.

    Wishing you well and keep going

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