Pistachio nougat

Pistachio nougat

By
From
Paris Pastry Club
Makes
1 slab
Photographer
Helen Cathcart

Nougat is one of those things that feels scary to make. I mean it involves two hot sugar syrups and it’s sticky; but really, your stand-mixer does most of the job.

This very recipe doesn’t come from my grand-mère as she seems to make it without weighing out anything (oh the many wonders of grandmothers), but from a friend, ‘E’ who’s worked with me for a few years. I remember the first time we made it together, we might have turned the kitchen into an icing sugar coated winter wonderland.

The rest is history. The rest is nougat.

Ingredients

Quantity Ingredient
icing sugar, for lining the baking tray plus extra for dusting
1 egg white
260g caster sugar
125g honey
100g water
50g glucose syrup
150g blanched pistachios

Method

  1. Line a baking tray with baking paper and sprinkle it with a generous amount of icing sugar.
  2. Place the egg white in a stand-mixer and whisk on slow speed until soft peaks form. Add 30 g of the sugar and whisk until stiff. Keep on whisking on slow speed while you get on with the syrups.
  3. In a small pan, cook the honey to 130°C. In another pan, place the remaining sugar, water and glucose syrup in another pan and cook to 155°C. With the mixer still on slow to medium speed, pour the boiling honey down the sides of the bowl to mix with the egg white, increase the speed a bit and whisk for a minute or two.
  4. When the sugar syrup reaches 155°C, pour it down the sides of the bowl. Crank up the speed to the maximum and whisk until the bowl just feels slightly warm to the touch. Remove the whisk and add the pistachios, mixing with a wooden spoon as you do so.
  5. Immediately scrape the nougat onto the prepared baking tray. Dust with more icing sugar and top with a sheet of baking paper, then roll to a 2 cm thick slab using a rolling pin.
  6. Allow to cool down at room temperature for 12 hours, then slice into squares or bars.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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