Description
Nougat de Montelimar is a famous treat from Montélimar in the Northern Provence. The history of the nougat goes back centuries to the ancient Greeks, who brought the nougat in other European countries. Through the port of Marseille recipe was in Northern Provence. The first mention of nux datum come from 1700, refers to the "nut cakes". In Montelimar prefer a different explanation of the name: "tu nous gates", that in translation means "you coddle us." Montelimar nougat is made from water, lavender honey, sugar, roasted almonds, pistachio, sugar and glucose syrup. Only this kind of nougat is entitled to wear the name "Nougat de Montеlimar" and his name is commonly written with a capital letter, and all other sweets with the word nougat – with a little. Try to reproduce the famous recipe at home.
Ingredients
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Glucose syrup
135 g
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Sugar
740 g
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Water
225 g
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Egg white
150 g
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Honey
340 g
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Almonds
400 g
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Hazelnuts
240 g
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Pistachios
80 g
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Starch
2 tsp
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Powdered sugar
2 tsp
Cooking
Perfect Montelimar nougat is considered when at least 30% of almonds+hazelnuts (or 28% almonds+hazelnuts and 2% pistachios). For cooking we will need cleaned from the skins of the nuts. Fill nuts boiling water, leave to cool. Hazelnuts and pistachios are cleaned easily. If the almonds have difficulty, then the procedure is repeated again.
Then the nuts need to be dried in an oven (100 degrees for 10-15 minutes). Do not skip this step even if you already peeled nuts. Drying allows the nuts to dry in the nougat.
Also for making nougat, you need two different attachments for the mixer - beater and a nozzle for the liquid test, cooking thermometer and glucose syrup. I replaced the last invert syrup.
Mixing 680 grams of sugar with water and invert syrup and put on a strong fire. We need the syrup to the heat to 145 degrees.
At the same time set on fire honey. Of course, it'd better get decent use lavender honey, he's got a unique taste and aroma. Its temperature needs to be ( end of heating) of 120 degrees.
When sugar syrup reaches temperature of 120 degrees, can be put to vzbivayte whites with the remaining (60 grams) sugar. Whisk until soft peaks form.
At 145 degrees, remove the sugar syrup from heat, allow the bubbles to calm down.
Carefully pour hot sugar syrup on the beaten egg whites, continuing to mix - speed medium, nozzle rim.
Same with the honey, pour in gently in a thin stream.
Replaceable nozzle. Continue whisking on medium-high speed (3 of 4).
The process of beating very long, takes about 30-40 minutes. I periodically turn off the mixer, letting it rest. To speed up the process you can use a regular hair dryer to help evaporate excess moisture. Whisk to such a state when you take the nougat two fingers, fingers set, nougat thus does not form threads.
The form (17 x 27 cm) I lined with cling film, sprinkled with a mixture of starch and powdered sugar. Ideally, of course, it still needs to lay out rice paper.
Pour the nougat into the prepared nuts, stir.
Put into the form.
Sprinkle with mixture of starch and powdered sugar, or cover with rice paper. Now the nougat should be "Mature" - it will take 3 days. Leave the nougat is at room temperature, covered, anything else is not necessary. Then cut into pieces of desired size. I don't know what the severity should be knife - I have no one exactly failed to chop the nuts is prevented.
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