Recipe for a nougat of 18X18cm :<\/h2>\n
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-135g of sugar<\/b><\/div>\n
-100g maltose syrup (or honey)<\/b><\/div>\n
-100g of water<\/b><\/div>\n
-1\/4 teaspoon salt<\/b><\/div>\n
-1 tablespoon of oil<\/b><\/div>\n
-270g of unsalted roasted peanuts<\/span><\/b><\/div>\n
-20g of white sesame<\/b><\/div>\n
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Instructions: <\/h2>\n
This is the maltose syrup. As always, it can be found in Asian supermarkets or on the internet!<\/i><\/div>\n
<\/i><\/a><\/div>\nPut it in a container with boiling water to warm it up and thus make it more fluid. <\/i><\/div>\n
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<\/i><\/a><\/div>\nPut the sugar in a large saucepan, add the syrup. <\/i><\/div>\n
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<\/i><\/a><\/div>\nAlso add water and salt. <\/i><\/div>\n
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*<\/i><\/a><\/div>\n**Bring to a boil, then add the tablespoon of oil. <\/i><\/div>\n* <\/div>\n
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Stir the syrup regularly with a wooden spoon. It is necessary to go up to 145\u00b0C. So we have a little time on our hands. <\/i><\/div>\n
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Prepare an 18 x 18cm frame on a baking mat (or good parchment or silicon paper) by oiling the inside edge (or a spray of release paper). Then pour in a small bed of sesame seeds. <\/i><\/div>\n
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Meanwhile, put the peanuts and sesame seeds on a baking sheet to go in a preheated oven at 150\u00b0C. (If the peanuts are not roasted, it will be enough to put them in this case 10-12 minutes at 180\u00b0C). <\/i><\/div>\n
<\/i><\/a><\/div>\nThe purpose of putting the dried fruit in the oven at 150\u00b0C is to add it hot to the caramel. <\/i><\/div>\n
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<\/i><\/a><\/div>\nWhen the caramel reaches 145\u00b0C (it is better to watch with a thermometer because the syrup is brown because of the maltose syrup), add in one go the hot dried fruits.<\/i><\/div>\n
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<\/i><\/a><\/div>\nMix well and pour into the frame. <\/i><\/div>\n
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<\/i><\/a><\/div>\nFlatten as quickly as possible to spread everything out with a piece of parchment paper. <\/i><\/div>\n
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I even help myself with a small wooden board the size of the frame to flatten it out. <\/i><\/div>\n
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<\/i><\/a><\/div>\nThis is the result. <\/i><\/div>\n<\/i><\/a><\/div>\nAdd a few more sesame seeds, then flatten them slightly with the parchment paper. <\/i><\/div>\n
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<\/i><\/a><\/div>\nDecolorize when the caramel becomes firm. <\/i><\/div>\n
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<\/i><\/a><\/div>\nThen cut (when it’s not too hot anymore!) with a bread saw. <\/i><\/div>\n
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<\/i><\/a><\/div>\nOr even a good heavy axe to slice even faster. <\/i><\/div>\n
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*<\/i><\/a><\/div>\n**Store in an airtight box. <\/i><\/div>\n* <\/div>\n
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$\"IMG$ <\/div>\n<\/div>\n
Nougat Dur Chinois aux Cacahu\u00e8tes<\/h2>\n
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Si vous ne connaissez pas encore ce d\u00e9licieux caramel chinois, il est temps de le go\u00fbter ! C\u2019est une sorte de nougat dur tr\u00e8s riche en cacahu\u00e8tes et parsem\u00e9 de graines de s\u00e9same. Cela se trouve un peu partout dans les boutiques asiatiques et ne co\u00fbte pas tr\u00e8s cher. Alors pourquoi le faire soi-m\u00eame? Pour le plaisir de le r\u00e9aliser ! J\u2019ai d\u00fb m\u2019y reprendre \u00e0 3 fois avant de trouver la bonne proportion des ingr\u00e9dients et la bonne quantit\u00e9 pour le cadre que j\u2019utilise. Vous pourrez bien s\u00fbr r\u00e9aliser cette recette sans cadre, en versant simplement le caramel sur un tapis silicon\u00e9 ou un tr\u00e8s bon papier sulfuris\u00e9. L\u2019ingr\u00e9dient (nouveau sur le blog) qu\u2019il faut utiliser pour ce nougat est le sirop de maltose (que l\u2019on trouve aussi en supermarch\u00e9 asiatique). C\u2019est celui-ci qu\u2019il faudra prendre pour obtenir la recette authentique. On pourra le remplacer par du miel\u2026\u00a0<\/span><\/div>\n
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