Hazelnut, almond, etc nougatine
basics of patisserie
2022-03-23
Such a treat ...
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Ingrédients:
Préparation:
Place the hazelnuts on a baking sheet and heat to 170 ° C. Toast them for about 15 minutes.
Melt the sugar in a saucepan until it liquefies and takes on a light caramel color. If the caramel is in danger of becoming too dark, briefly immerse the bottom of the pot in cold water. The caramel must not get too dark, otherwise it tastes bitter.
Add the hot nuts, stir well and mix everything. Spread on parchment paper and let it cool. Then grate it finely.
Melt the sugar in a saucepan until it liquefies and takes on a light caramel color. If the caramel is in danger of becoming too dark, briefly immerse the bottom of the pot in cold water. The caramel must not get too dark, otherwise it tastes bitter.
Add the hot nuts, stir well and mix everything. Spread on parchment paper and let it cool. Then grate it finely.
