Pistachio, Cranberry and Honey Nougat

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France Nougat is traditionally made with almonds or pistachios and is as much about the honey used as the ingredients folded through at the end. Adjust the flavours in this recipe to suit your own taste.

Ingredients ( Makes 48@1.5 x 5 cm ) 

  • 30 g   Egg White
  • 70 g   Honey
  • Cornstarch

Syrup 

  • 150 g   Rock Sugar
  • 50 g  Coffee Sugar
  • 36 g  Maltose
  • 100 g  Hot Water

Optional 

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Preparation

  • Preheat oven to 100˚C, place all the nuts on the baking tray and bake for 10 minutes. Keep it in the oven if you are not using them yet.
  • Prepare two saucepan for cooking sugar syrup and honey separately.
  • Line baking pan with baking sheet. Sprinkle with corn starch.

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Method

1. Prepare two saucepan. In the first one, place 150 g rock sugar, 50 g coffee sugar, 36 g maltose and 100 g hot water over low heat, stir until sugar dissolves. Increase heat to high and cook for 8 minutes or until mixture reaches 120°C on a sugar thermometer. Keep cooking the sugar syrup.

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2. Meanwhile, place 70 g honey in another saucepan of simmering water. Heat for 5 minutes or until honey reaches 120°C.

3. Using an electric mixer, beat egg whites to soft peaks.

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4. When the honey reach128°C. With motor running at medium speed, gradually add honey in a thin, steady stream, whisking until combined. It will take about 2 minutes.

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5. When sugar syrup reach 165°C, add sugar syrup in a thin, steady stream, whisking until combined. Increase speed to high. Whisk for 2 ~ 3 minutes or until thick and glossy. Fold through pistachios and cranberries quickly.

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6. Line a pan with baking paper. Sprinkle with corn starch. Pour the nougat mixture onto it, sprinkle with more corn starch on top. Let it cool a bit, roll to a ball with hands.

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7.  Cover with baking sheet, roll to a 2 cm thick layer. Put a baking tray on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours until hard. Wrap with rice paper and cutting to fit.

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34 thoughts on “Pistachio, Cranberry and Honey Nougat

  1. 您好,我想做脆硬的牛轧糖(无奶)(像澳洲golden boronia crunchy nougat的口感) (尽量甜度能减低)送朋友结婚礼物,但一直找不到食谱,您是我看过最高温的,终于看到了希望。
    请问(冰糖+麦芽糖,160度)(没有蜜糖)可以达到脆硬吗?(我看到网站说160度以上就不脆了会变成caramel 状态)
    还是我需要用(白糖+麦芽糖,160度)?

    1. 冰糖和白砂糖都是蔗糖的產物
      冰糖是白砂糖再提煉出來的
      兩者的硬度是相約
      甜度較白砂糖低
      肥丁這配方只有三種材料蛋白、蜂蜜和冰糖
      所以需要高溫度來定型
      口感烟韌有嚼勁,但算不上硬脆
      crunchy nougat 的口感有加入其他添加劑(看看成份表就知道)
      不單只是糖溫決定硬度
      150 ~ 160C 是一般做硬糖的溫度
      溫度再升會焦化成為焦糖,容易產生苦味

    1. 這種糖果必須要大量的糖份才能成形
      選 3 種糖主要是控制甜味和糖果的硬度
      這個配方是有嚼勁的,不太硬
      肥丁比較健議用冰糖類的糖,如覺得咖啡糖有回蜜加工,可用原蔗冰糖代替
      其他的精製砂糖甜味很高,做出來的糖果非常甜也比較硬
      除非有健康問題,低GI值的糖、果糖和代糖肥丁基本上不建議食用
      蜂蜜是蜜蜂採花蜜釀成的,巿面不同種類只是蜜源不同,本身是天然的材料
      如有甚麼烘焙用的,應該有經過人工加工,肥丁也不建議用

          1. 还有一件事,因为刚好家里有椰皇,我也做了班兰椰皇炖蛋白,但是炖了好久都还是液体状,后来挖开一看,只有上面是绿色的半凝固状,下面全是淡黄色的液体,好像班兰和牛奶椰汁分离了一样

  2. 肥丁老師,我覺得麥芽糖很難處理,取出來時有d困難,要怎樣做才可容易取出,另外,當所有材料混合後會粘著攪盤,可否教我如何處理。多謝

  3. 肥丁在唔在啊,我用嚟個方法整糖,結果出來之後就很黏 冇辦法切 粘刀,系唔系蛋白加蜂蜜之後溫度低了又或者系因為加糖之後蛋白打發唔夠 或者話糖溫升的太快,我糖到咗165°之後喺焦糖D顏色,倒入nuts之後好快就扮唔動咯,。系唔系冬天要放熱水上操作,

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