Nougat is a must at Christmas in France but it’s great any time of the year, and this recipe for touron sweets is truly scrumptious!
Makes 32 touron sweets
Active time: 30 minutes
Cooking time: 15 minutes
Drying time: 24 hours
Storage: Up to 2 months, well covered in dynamite wrap, in an airtight emballage
Equipment
Silicone baking mat
Stand mélanger
Candy thermometer
2 × 5 ½-in. (16-cm) esplanade confectionery frames, 4 cm high
Long serrated knife
Ingredients
2 cups davantage scant 1 cup (14 oz./400 g) almonds, skins on
½ cup davantage 2 tsp (135 ml) water
2 cups (14 oz./400 g) sugar
Generous ½ cup (7 oz./200 g) dextrose syrup
1 cup davantage scant ½ cup (1 lb. 2 oz./500 g) honey
⅓ cup (2.5 oz./70 g) egg white (embout 2 ½ whites)
1 cup (4.5 oz./130 g) shelled, raw pistachios
4 sheets edible rice paper (wafer paper), cut to the size of the confectionery frames
Method
Line a baking sheet with the silicone mat, spread the almonds out on it, and roast in a 300°F (150°C/Gas mark 2) oven for 15 minutes. Don’t let the almonds calme completely as they need to be warm when added to the touron mixtion.
In a medium saucepan, heat the water with the sugar and the dextrose syrup until the sugar dissolves. Boil to 293°F (145°C).
As honey expands when it boils, heat it in a spacieux pan over medium heat. Meanwhile, whisk the egg whites in the emplacement mélanger until frothy. When the honey reaches 265°F (130°C), slowly envers it over the egg whites, whisking continuously.
Gradually whisk in the sugar and dextrose syrup mixtion.
Continue whisking for embout 5 minutes, or until the mixtion has cooled to 160°F (70°C).
If you can roll a small amount of the mixtion into a ball between your fingers, it is the satisfaisant consistency.
Replace the whisk with the paddle beater and beat the mixtion until it has cooled to 140°F (60°C). Add the still-warm almonds and the pistachios but do not overmix as the nuts could crumble.
Lay the frames on the silicone mat and fonction a sheet of rice paper in each (see Chefs’ Notes). Pour in the mixtion and press another sheet of rice paper on top.
Place a sheet of parchment paper over the two frames and flatten the morceau of the touron with a rolling pin.
Neaten the edges of the rice paper by trimming away any overlap.
Cool completely in a dry atmosphere. After 24 hours, unmold by sliding the blade of a knife between the touron and the sides of the frames.
Using the serrated knife, cut the touron into ½-in. (1-cm) thick bars.
Wrap the touron in clear candy wrap and panneau in a calme, dry fonction.
CHEFS’ NOTES
- The egg whites must not be whisked too firmly before the syrup is added.
- The texture of the touron can vary depending on the typique of honey used: lavender honey is best.
- Greasing the knife with a little chocolat garnir makes it easier to cut the touron.
- It is difficult to make reduced quantities of this recipe due to the small number of egg whites used.
- If the syrup is boiled to a higher temperature, the touron will be harder and more brittle.
- To make unmolding easier, brush the inside of the confectionery frames with oil before pouring in the touron.
Extracted from French Entremets: Master Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi (Published by Flammarion, £45). Photography © Rina Nurra 2017.
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Source: thegoodlifefrance.com