Best 2 Nougat Glace Recipes

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Nougat glace, a traditional French confection, is a delightful treat perfect for any occasion. It combines the chewy texture of nougat with a smooth, glossy glaze, resulting in a dessert that's both visually appealing and incredibly delicious. Whether you're a seasoned baker or just starting your culinary journey, this guide will provide you with all the information you need to create the perfect nougat glace. From selecting the right ingredients to mastering the delicate art of tempering chocolate, you'll discover step-by-step instructions and helpful tips to ensure success. So, gather your ingredients, put on your apron, and let's embark on a sweet adventure to create a truly unforgettable nougat glace.

Check out the recipes below so you can choose the best recipe for yourself!

NOUGAT GLACE



Nougat Glace image

I first tasted this light and creamy dessert while on a skiing holiday in the French resort of Chamonix. Thanks to Caroline for sharing the recipe with me.

Provided by Sackville

Categories     Dessert

Time P1DT30m

Yield 8-12 serving(s)

Number Of Ingredients 4

150 g shelled hazelnuts
425 g caster sugar
6 egg whites
450 ml double cream

Steps:

  • Preheat the oven to 230 C or 450 F and line a terrine dish (about 12 x 3 inches) with wax paper.
  • It's also a good idea at this point to make sure there is room in the freezer for your dish.
  • Warm the hazelnuts in the oven for 3-4 minutes or until golden brown.
  • Skin and roughly chop.
  • Heat one third of the sugar in a heavy pan, until it starts to carmelise.
  • Stir in the warm hazelnuts and pour onto an oiled tray.
  • Leave to cool and set.
  • When cool, crush into small pieces using a rolling pin.
  • Meanwhile, whip the egg whites and the rest of the sugar together to make a stiff meringue.
  • In a separate bowl, whip the cream to stiff peaks and then fold together with the meringue and crushed hazelnut mixture.
  • Fill the terrine dish to the top and place in the freezer until hard-- at least 24 hours.
  • To serve, remove from the freezer and from the dish.
  • Slice and serve on top of a pool of strawberry or raspberry sauce.

DRIED CHERRY NOUGAT GLACE



Dried Cherry Nougat Glace image

Provided by Food Network

Time 8h40m

Yield 10 to 12 servings

Number Of Ingredients 10

1/2 cup sugar
1/4 cup water
1 cup skinned hazelnuts
1/3 cup sugar
3 tablespoons lavender honey
1/4 cup water
3 egg whites
1 1/2 cups dried cherries
1/4 cup kirsch
2 cups heavy cream

Steps:

  • To make the praline, combine the sugar and water in a sauce pan and cook mixture, stirring and washing down any sugar crystals with a brush dipped in water, until mixture is clear. Let it cook, undisturbed, until deep golden.
  • To caramelized sugar add the hazelnuts. Stir to coat.
  • Oil a marble slab. Pour the mixture onto the marble, smooth it into even layer and let it cool completely. Once cooled, chop into approximately 1/4- inch pieces.
  • To make the Italian meringue, combine in a pan the sugar, lavender honey, and the water. Cook it following same procedure as for praline, until a candy thermometer registers hard ball stage 248 degrees.
  • Beat 3 egg whites to soft peaks. With machine running add, in a stream, the cooked sugar syrup. Beat until completely cool.
  • Macerate 1 1/2 cups dried cherries in 1/4 cup kirsch for 30 minutes. Then drain over a bowl Whip 2 cups heavy cream.
  • Fold half the praline, half the drained cherries and half the whipped cream into the meringue. Then do it again. Transfer to an 8 cup terrine, lined with plastic wrap. Cover mold with plastic wrap and freeze overnight. Unmold, remove the plastic wrap, and slice.

Tips:

  • Make sure to use a heavy-bottomed saucepan when making the nougat mixture, as this will help to prevent the sugar from burning.
  • Be careful not to overcook the nougat mixture, as this will make it too hard and brittle.
  • When adding the beaten egg whites to the nougat mixture, do so gradually and mix well to avoid deflating the egg whites.
  • If you are using a candy thermometer, the nougat mixture should reach a temperature of 240 degrees Fahrenheit (116 degrees Celsius) before it is ready.
  • Pour the nougat mixture onto a greased baking sheet and smooth it out with a spatula.
  • Let the nougat cool completely before cutting it into pieces.
  • Store the nougat in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Nougat glace is a delicious and easy-to-make candy that is perfect for any occasion. With its chewy texture and nutty flavor, nougat glace is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give nougat glace a try. You won't be disappointed!

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