Crispearls and ginger nougat | Le Royal
Callebaut chef Alexandre Bourdeaux took a close look at what makes the classic nougat so delicious and gave the highly popular sweet...read more
Ingredients
- 105 g egg white
- 26 g sugar
- 221 g water
- 632 g sugar
- 142 g glucose syrup DE 40
- 489 g honey
- 316 g CEF-CC-CARAM
- 105 g NUN-WN-AL2B
- 105 g roasted whole pistachios
- 211 g CB
- 158 g ginger syrup
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