Classic soft nougat

By Muriel AUBLET-CUVELIER October 1, 2025

Recipe created by Muriel AUBLET-CUVELIER

Corporate chef

Created on

October 1, 2025

Recipe

Products used

White Gallia Plein Air Glucose Syrup DE40

Step 1 Soft nougat

The ingredients

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

Process

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.