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Home / Pistachio Soft Honey Nougat

Pistachio Soft Honey Nougat

Pistachio Soft Honey Nougat


Recipe Created By:
Jean-Marie Auboine


950g (33.5oz)
450g (15.9oz)
350g (12.3oz)
435g (15.3oz)
270g (9.5oz)
1305g (46.0oz)
1035g (36.5oz)
216g (7.6oz)
50g (1.8oz)
340g (12.0oz)
50g (1.8oz)
360g (12.7oz)
450g (15.9oz)

* can be replaced with

Method of Preparation

  1. Toast the almonds and then keep the almonds, pistachios and hazelnuts warm. Set aside.
  2. Combine the mineral water, glucose and sugar #1. Cook in a saucepan to 150°C/302°F.
  3. Cook the honey to 130°C/266°F; start honey when sugar is at 120°C/248°F.
  4. Whip sugar #2 with whites. Once the whites start to build volume, add the cooked honey, directly followed by the cooked sugar syrup.
  5. Dry out the nougat with the torch as needed.
  6. Switch from the whip to the paddle attachment.
  7. Combine the pistachio pastes and warm them to 50°C/122°F. Add the pastes to the nougat.
  8. Add melted Cacao Barry Mycryo to the nougat.
  9. Add in the reserved warm nuts and the candied lemon peel.
  10. Pour out into a prepared frame and allow the nougat to set.
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