[cooked-sharing]
Walnut Coffee Nougat
Servings: 20
Calories: 380kcal
Cost: $15
Christmas celebration
Equipment
- 1 7 qt/7L heavy duty stand mixer
- 2 Baking tray
- 2 Silicone molds
- 2 Small saucepans
- 2 Pastry bowls
- 1 Rolling Pin
- 1 Dough scraper
- 1 Offset spatula
- 4 deli containers
- 1 Candy thermometer
- 1 Solid serrated knife
Ingredients
Meringue For the Nougat
- 4 ea. Egg whites at room temp
- 2 g Cream of tartar
- 600 g Sugar
- 200 ml Water
- 200 g Corn syrup/glucose
- 500 g Acacia or clover honey
- 20 g Cocoa butter or coconut butter melted
- 5 g Fine ground French roast coffee
- 10 g Instant coffee
- 600 g Walnut halves roughly crushed
- 50 g Wafer paper sheets
Topping
- 450 g Milk chocolate
Instructions
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!
Nutrition
Serving: 100g | Calories: 380kcal
