Almond Praliné Nougatine
Artisan
Restaurateur
Ingredients
100 g Water
100 g SOSA Glucose DE38/40
100 g Dry butter
200 g Caster sugar
5 g SOSA Pectin NH
200 g CARAMELIZED 60% ALMOND
180 g PRALINÉ SOSA Chopped Blanched Almonds
Heat the water, glucose and butter together.
At 120°F (50°C), add the sugar and Pectin NH mixture, and bring to the boil.
Add the praliné and chopped almonds, spread the mixture over a silicone mat and leave to cool.
Bake the nougatine at 355°F (180°C) for approx. 7-8 minutes.
