Nougats almonds and honey 75g

Special offer, until June 30th and while stocks last: -20% on cookies and confectionery

Small nougat bites made in Provence from rigorously selected ingredients and cooked in a cauldron: honey from Provence and almonds to which is added the tenderness of egg whites whipped up.

Packaging : 

• 75 g : individually wrapped in a flow-pack

Did you know that ?

One does not improvise oneself as a nougat maker, one inherits his know-how from his predecessor. Because more than a job, being a nougat maker is to exercise an art which only the transmission from man to man can give the keys. According to the humidity, ingredients, it is necessary to adjust cooking and tempo. One does not make nougats in the same way in autumn and in spring. The honey must be brought to its melting point in the cauldron until it forms a small ball between the fingers. Whip the egg whites in a bain-marie with a little honey until they are thick. At the same time, it is necessary to prepare the syrup, made of water, sugar and glucose, which also must be at the perfect temperature. It is the incorporation of all these elements at the right moment which is going to give to the paste to nougat its soft and air texture. When the paste turned to the bright white, the nougat makers add roasted almonds, pistachios, dry fruits... according to the recipe.

Once spread with the roller in big moulds lined with sheets of unleavened bread, it will be necessary to let take the nougat twenty four hours before cutting it in rectangles or in small squares of voluptuousness.