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20 thoughts on “Nougat de Montélimar”
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?
Hi!, Nope cocoa butter cannot be subbed with oil in Nougat recipes. It is optional though 😉
If you can’t get cocoa butter, good white chocolate has between 30-35% cocoa butter and will help it set up
True, but it adds more sugar to the recipe..
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!!!
Well, I guess you’ve got the best gift to spend the best holidays ever!
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.
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
Indeed, there is no gianduja involved in this recipe 😌
The list of ingredients called for corn syrup or glucose syrup but the instructions doesn’t say at what stage during the cooking to use it
Thank you
Yes it does…😌
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.
Corinne,
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.
All is mentioned in order 🐝
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.
Hi Bruno, Can I ask you a question?
Why does it have to separate 2 saucepan (sugar syrup and honey)? Can I mix them before beating with egg white?
Hi!, well no. Sugar and honey must be cooked separately as the recipe explains…
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?
Hello!, use the honey you want. Indeed, there is sugar syrup in one saucepan and honey in the other 🐝
Hi Bruno is there any possibility to prepare this recipe without using glucose or corn syrup?
Hi there!
Well, nope..