
Classic soft nougat

Corporate chef
Step 1 Soft nougat
160g | (4,3%) | Egg whites |
20g | (0,5%) | Gum arabic (Louis François) |
80g | (2,2%) | Sugar |
40g | (1,1%) | Blanc Gallia Plein Air (![]() |
320g | (8,6%) | All-flower honey |
320g | (8,6%) | Lavender honey |
480g | (13%) | Glucose syrup DE40 (![]() |
880g | (23,8%) | Sugar |
100g | (2,7%) | Water |
1200g | (32,4%) | White almonds |
100g | (2,7%) | Shelled pistachios |
3700g | (100%) | TOTAL |
Roast the almonds at 150°C for around 10 minutes (they should not be too dark).
Beat the egg whites with a mixer.
Pre-disperse the gum arabic, sugar and egg whites in a bowl.
Pour over the frothy egg whites without stopping the mixer.
Cook the honeys at 121°C and drizzle over the egg whites without stopping the mixer.
Simultaneously cook the water and sugar to 145°C and pour over the honeys.
Add the roasted almonds and pistachios when the nougat is slightly cooler.
Pour immediately and press into the frame. Leave to dry for several hours before cutting.
1 frame = 3200 g net (basic recipe)
Assembly
Can be poured onto unleavened paper or wrapped in transparent foil.
Board
Adding 2% Blanc Gallia to the weight of egg whites helps homogenize the whites and their structure.