Celebrating Bastille Day: Nougat de Montélimar

Dear Readers,

Nougat filled lolliops
French nougat encased in lavender honey candy

Happy Bastille Day!

In honor of the beginning of the French Revolution, I'm going to walk you through making a decidedly french confection, Nougat Montélimar.

Classic Nougat Montélimar

The town of Montélimar, France is widely regarded as the world capitol of NOUGAT and the confection that bears its name is specific in its texture (soft), inclusions (pistachio and almond) and use of the local lavender honey.

Fun Fact: nougat is only called Montélimar if it was made in that region of France.  If it is made elsewhere, it is said to be made in the "Montélimar style" even if the technique and ingredients are the same.

The nougat I'm explaining today is in the classic Montélimar style, but feel free to experiment with different flavorings and inclusions.  The only limitation you have is your own imagination!

My Caramel Hazelnut Latte Nougat

The recipe is fairly straightforward, but does require a bit of planning regarding the timing of the sugar and honey cooking.  In addition, a stand mixer and candy thermometer are necessary accoutrement.

Equipment Necessary:  

• A stand mixer with whip attachment
• Two saucepans for sugar
• Candy Thermometer
• Greased Pan for the finished nougat (any size will do, but I suggest 8" x 10")
• Rubber Spatula

Ingredients:

Group 1

• 2 egg whites
• 1/4 cup sugar

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Group 2

• 8oz honey

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Group 3

• 12 oz Sugar
• 6oz corn syrup

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Group 4

• 2.5oz Cocoa Butter (melted and set aside)

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Group 5 

• your choice of: nuts, caramel, flavorings, extracts etc...
• Solid inclusions should total approximately 3 cups 
• Liquid inclusions approximately 1 tablespoon

Cranbery Rosewater Almond Nougat

Instructions:

Place ingredients from Group 1 in a mixer with a whisk attachment and begin beating on low speed until a meringue forms. 

Meanwhile, place the pots with ingredients from Groups 2 and 3 on the stove burners.  

When the honey reaches 248 degrees, reduce the mixer speed to low and slowly add the honey to the meringue. 

When the honey is fully incorporated, increase the speed of the mixer and whip while you wait for the sugar to reach 310 degrees.

When the sugar reaches the desired temperature, reduce mixer speed and pour in the sugar.  Increase mixer speed and whip for 2-3 minutes.  

Add in the melted cocoa butter (Group 4) and continue mixing.  The mixture will temporarily separate, but will become cohesive again after a minute or so.  

Remove the whip attachment and using a spatula, fold in (Group 5) your desired flavorings and inclusions.

Smooth the nougat into your greased standard pan and allow to cool and cut into desired size pieces.  Wrap individual pieces in wax paper squares.

The nougat will keep for 2-3 weeks at room temperature, though I doubt it will last that long!

I guarantee you that everyone you know will go crazy over your nougat.  Unless they have visited Montélimar, France I can almost guarantee they have never tasted anything so fresh and delicious.

This nougat also makes a wonderful handmade gift that will delight your recipient. 

Stay Sweet!

Lisa