Nougat - Savour School : Savour School
Chocolate & Patisserie School
Ingredients
- 100 g cornstarch
- 100 g pure icing sugar, sieved
- 150 g hazelnuts
- 200 g almonds
- 500 g caster sugar (A)
- 110 g liquid glucose
- 270 g water
- 120 g egg whites
- pinch cream of tartar
- 25 g caster sugar (B)
- 300 g honey
- 35 g cocoa butter
- 60 g pistachios
- 300 g Callebaut 811 Dark Couverture 54.5%, for coating
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