What would Christmas be without sweets? Well, for those who can indulge themselves from time to time, this kind of indulgence would certainly not be the same. Among the sweets of the Christmas season are nougats, highly appreciated not only for their delicious side, but also for their diversity.
Here are six nougat recipes you can make at home:
You might be interested in reading: Christmas “Coquitos”: Origin and properties of nuts
Chocolate nougat and salted almonds
250g 85% dark chocolate
1 tablespoon coconut oil
100-150g raw almonds
A little salt (if you don’t want to add salt, you can omit it)
Toast the raw almonds. Preheat the oven to 190°C. Spread the almonds on a baking sheet lined with parchment paper and put a little salt on it. Bake for about 5 minutes at 190°C, remove the almonds and leave them for another 5 minutes (be careful because they burn easily). After the time, remove them from the oven and add a little more salt. Let them cool.
While the almonds are cooking, prepare the chocolate. Put the chopped chocolate and coconut oil in a bowl. Melt it in a bain-marie (a pot with water and the bowl with the chocolate on it) or in the microwave at 30-second intervals so it doesn’t burn, and watch it stir.
Add the almonds to the chocolate and mix well. Pour the mixture into your mold.
Leave it in the fridge to solidify, at least 2-3 hours! And you’re ready to eat!
White chocolate and pistachio nougat
200 g sugar-free white chocolate
50 g unsalted shelled pistachios + 25 g processed
2 tablespoons coconut oil
Melt the white chocolate. Put the chopped white chocolate and coconut oil in a bowl. Put it to melt in a double boiler (a saucepan with water and the bowl with the chocolate on it) or in the microwave at 20 second intervals on low power so that it does not burn and watch while stirring, Be careful because white chocolate burns easily.
Peel the pistachios, mix 25g until they almost become powder.
In a bowl, mix the pistachio powder with 50g of white chocolate that you have melted and set aside.
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Mix the pistachios with the melted white chocolate and pour into your nougat mould. Put in the fridge for 30 minutes.
Now add the mixture you had reserved of white chocolate and pistachio powder on top. Put the mold back in the refrigerator for 2-3 hours or overnight. And you are ready to enjoy it!
Ferrero Rocher Flavored Chocolate Nougat
200g dark chocolate (I used 60% cocoa)
1 tablespoons coconut oil
150 g roasted hazelnuts without the skin
5 wafers (those cut into ice cream)
20g diced almonds or whole almonds
to melt chocolate. Put the chopped chocolate and coconut oil in a bowl. Melt it in a bain-marie (a pot with water and the bowl with the chocolate on it) or in the microwave at 30-second intervals so it doesn’t burn, and watch it stir.
Pour into your nougat mold, half of the chocolate. Covers the base and especially the walls well. This step is important because the filling in the middle is semi-soft and if you don’t have chocolate reinforcement around it, it will come out when you break it. Put it in the fridge for 30 minutes to solidify.
If you think it’s necessary, fill the sides of the mold with a little more chocolate to make sure they’re firm and put the mold back in the fridge for another 15 minutes, so this doesn’t happen to you. happened to me when he unmolded, broke the reinforcement of the walls because you were very well.
Meanwhile prepare the middle layer. Crush the hazelnuts until you obtain a cream, add 2 tablespoons of chocolate and the chopped wafers and crush a little more. Take the chocolate mold out of the fridge and pour this mixture over it. Put the mold in the freezer for at least 30 minutes. This filling must be very firm before adding the last layer of chocolate.
Now mix the rest of the chocolate with the diced or chopped almonds and pour it over the layer of hazelnuts. Put the mold back in the refrigerator for 2-3 hours or better overnight. And ! Ready to enjoy!
Chocolate nougat with Oreo cookies
milk chocolate300 g
Chocolate fondant for desserts250 g
Oreo cookies 80 g
The first thing is chop the cookies Aeration. We put the cookies in the glass and chop them at speed 4 for 5 seconds. If you like small pieces, do it on speed 5. Set aside.
Pour the butter into the glass and program 4 minutes, temperature 70º and speed 2. If after this time the butter has not melted, program 1 more minute, at the same temperature and speed.
Add the chopped chocolates and program 1 minute and a half at a temperature of 70º and progressive speed 5-7-10.
We open the glass (don’t put your finger in it, hey! I know you really want to have some chocolate) and we put the butterfly down, we close it. We put the machine without time at speed 1 and we gradually put the oreo cookies chopped by the jar.
Hard and light white nougat with hazelnuts, pine nuts and pistachios
100 g of pine nuts,
150g egg whites (about 4-5)
150g of sugar
To save a few steps, we can buy the roasted nuts now, otherwise we will only have to peel them and roast them for about 5 minutes at 160°C in the oven.
We assemble the cleared to snow with a little salt and pepper. Halfway through cooking, add the sugar. And we form a kind of meringue.
Mix the egg whites with the nuts and put them in the mold we have chosen. In her recipe, Carme Ruscalleda puts them in individual mini moulds. As I made less quantity, I put it in a single mold.
Bake at 120 ºC for 20 minutes and another 30 minutes at 100 ºC. In the case of large molds, it will take longer for it to dry.
Processing time | 1 hour 15 minutes
Cream and walnut nougat
Almond Marcona 200 g
icing sugar200 g
Whipping cream120 g
We will start by coarsely crushing the nuts, preferably by hand so that there are pieces that can be seen in the nougat. We will continue to cook the cream in a small saucepan with the icing sugar for ten or twelve minutes over medium-high heat, stirring often so that it does not stick to us because you will see how thick it is. It must be reduced to half of its initial volume more or less.
Add the mixture of nuts and ground Marcona almonds all at once, stir until a paste forms and pour the mixture into two polycarbonate molds using a small kitchen spatula. Wrap the surface of the nougat with parchment paper and let it dry for 24 hours before unmolding it.
With information from Adoree Food and Directo al Paladar.