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Nougatine
Delicious traditional nougatine pastries.
110°C
ca. 75 min
80 pieces
Ingredients
Meringue:
500 gr
Egg white
1.000 gr
Caster sugar, extra fine
500 gr
Damco almond broyage
Butter cream:
1.000 gr
Butter
400 gr
Damco custard powder Top R
1.000 gr
Water
200 gr
Pomokrem
Other:
Decorella hazelnut
InstructionsPrintDownload PDF
Instructions for the meringue:
- Beat the egg whites with half the sugar until light and airy.
- Fold the rest of the sugar and the Damco almond broyage through the meringue and pipe smooth circles of it onto baking paper, using 25 g of meringue.
- Bake/dry thoroughly in the oven.
Instructions for the butter cream:
- Mix the water and Damco custard powder Top R into a smooth cream.
- Mix the butter until smooth and then add the custard in 4 stages.
- Leave the machine to run using the paddle at the 1st speed for 1 hour and then add the Pomokrem.
Putting it all together:
- Pipe a rosette of butter cream onto a meringue and press another meringue onto it.
- Smooth the sides of the pastries with butter cream and roll them through the Decorella hazelnut.
- Finish to your own preference.
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