White Sugar
The uniform size of the...
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Sweets
Nougatine
5 mins
10 mins
Easy
1
This nougatine recipe can be used as decoration for desserts, eclairs and cakes. Use it to create decadent serving bowls for Petit Fours or if you are daring, try making the show stopping Gâteau St. Honoré.
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- Ingredients
- Method
Ingredients
- 250g Chelsea White Sugar
- 100g sliced almonds
Chelsea Products in Recipe
Reviews
2
What did you think of this recipe?
Abbey Smith
This recipe is kool! I may try this one,my mum loves almonds, for me I would substitute them with peanuts :)
4
Leila
Excellent recipe
5
Method
Preparation is everything - make sure you read the recipe first and have all equipment ready. Creating shapes out of Nougatine requires quick work with very hot sugar - but don't worry, we have a cool tip for reworking it after it has cooled.
Line a metal baking sheet with baking paper. Measure a second sheet of paper the same size and set aside along with a wooden rolling pin.
Heat sugar in a non-stick frying pan over a medium heat, stir with a wooden spoon until it dissolves and turns a golden caramel colour.
Remove from heat and stir in almonds until combined.
Working quickly, pour the mixture onto the prepared tray using the wooden spoon to spread it out a little.
Place the second sheet of baking paper on top and use the rolling pin to roll the mixture out quickly into a thin sheet (around 3mm) before it hardens. Cut into shape or mould around shapes while still hot.
Once cool store in an airtight container. Use to decorate desserts such Gateau St. Honoré or as a fancy topping for cupcakes, cakes and ice cream.
For the Gateau: cut out a triangle about 15cm at base (width of your gateau) and cut a hole in the top with a round metal cutter. Also, whilst hot cut a rectangle 15cm x 5cm long (this will form the other side panel along the short edge of the pastry).
Set aside to cool and harden.
Once you have finished filling the gateaux place the triangle at one end and the rectangle at the other, securing each in place with hot caramel.
Tip: You can rework the Nougatine by heating it in the oven at 150°C. Place it on a baking tray and heat until it becomes soft to touch.
Note: The mixture must be hot to be pliable, to be safe make sure children are kept out of the kitchen when working with hot sugar.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
2
What did you think of this recipe?
Abbey Smith
This recipe is kool! I may try this one,my mum loves almonds, for me I would substitute them with peanuts :)
4
Leila
Excellent recipe
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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