Nougatine Recipe
| 1 Cup + 2 Tbsp | (9 oz) | Extra fine granulated sugar | 270 g |
| 6 Tablespoons | (3 oz) | Water | 90 g |
| ¾ Cup | (4 oz) | Toasted almonds | 120 g |
| ½ | (1/2) | Seeds of half vanilla bean | ½ |
| 1 Tbsp + 1 teaspoon | (3/4 oz) | Unsalted butter | 20 g |
| pinch | (pinch) | Fleur de sel | pinch |
- Set aside a silpat and a rolling pin. If using a wooden rolling pin, butter it lightly. Not necessary if using a silicone rolling pin. Preheat the oven to 300°F (150°C)
- In a saucepan bring the sugar and water to a boil. Wash away any sugar crystals adhering to the side of the pan using a brush dipped in water. Additional water obtained in the pan from this process will not alter the final product.
- Cook to a golden caramel without stirring! (Stirring the mixture will make the mixture crystallize before it caramelizes!) Remove from heat, immediately add the toasted almonds, vanilla bean seeds, butter and fleur de sel. Stir to combine with a heat resistant or wooden spatula.
- Scrape the nougatine onto the silpat. Let sit for a few moments and then start gently rolling the nougatine into a thin sheet.
- If the nougatine hardens before it is sufficiently thin, keep it on the silpat and place it in the oven to slowly soften. Press with a finger to check if it is soft enough and then roll once more.
- When cold break into slivers. Temper chocolate of choice. Tempering chocolate can be found on this site.
- Dip the nougatine slivers into tempered chocolate using a chocolate fork. Store airtight.
http://www.chefeddy.com/2009/10/nougatine/
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