Bruno Albouze Nougat de Montélimar

Nougat de Montélimar

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20 thoughts on “Nougat de Montélimar”

  1. Hi bruno! What can replace cocoa butter?, can’t find it anywhere. You said on the lemon pie recipe that we can use grape seed oil; would it be the same for this recipe?

  2. OMG i just made it last night and even though I didn’t have cocoa butter, that taste. I grew up eating torrone for the holidays but the taste of this homemade one is hands down the BEST I’ve ever had. Merci for sharing and in so glad I found your channel!!!

  3. I am really really happy to connect with you chef. I learn lots of things by you and your Chanel sir.
    I am not understand that how can I say thank to you, 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
    Thank you so much dear chef.

    Warm regards – chef sandeep daksh.

  4. Hi Bruno. You mention in the recipe method to “add cocoa butter and warm gianduja” but there’s no gianduja listed in the ingredients.
    Can you explain what it is and how much to use please? I believe it is a chocolate hazelnut spread which I guess would make the nougat darker. Thank you x

          1. Bruno,
            Actually, no it does not. Nowhere in the recipe are the water or corn syrup mentioned. We have to assume that by “sugar syrup”, you mean the sugar combined with water and corn syrup.

            You are right — I’m going with the assumption that by “sugar syrup” he means the sugar combined with the water and corn syrup. I’m going to try that.

          2. Thanks for the recipe update! Great recipe by the way … excellent flavor. Next time I’m going to heat the honey and sugar to your stated temperatures, to get a firmer nougat. Mine was slightly too soft even refrigerated — but I also didn’t heat up to the full temps.

  5. Dear Bruno, before I ask, I’d like to thank your kindness for sharing all this recipes. Now I have two questions, first one, Can I change the orange blossom honey for regular bee honey?… and second one, the sugar, corn syrup and water are all for the sugar syrup?

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