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This is the recipe for “Turron de Alicante” or . It is a brittle and crunchy Spanish nougat. I have been preparing this recipe in secret for several months! I searched everywhere for a real Alicante turr\u00f3n recipe, on internet, in Spanish cookbooks, in books of professional confectioners, but without success. The revenues were barely close to the real result! I had to go in blind and fix the recipe over and over again to get the result I was hoping for! I failed a number of times, experimented with different techniques, threw away pounds of honey, sugar and almonds, got angry, and most of all I vowed to get it right! It is therefore with great pride that I finally present it to you. I would like to point out that this recipe is probably for those who like a culinary challenge and that it takes a little bit of patience to achieve it. <\/div>\n<\/div>\n
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Recipe for “Turron de Alicante” or “Touron de Alicante”:<\/div>\n
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-275g raw peeled almonds<\/b><\/div>\n
-15g of liquefied egg white<\/b><\/div>\n
-10g of sugar (sugar 1)<\/b><\/div>\n
-a pinch of cream of tartar<\/b><\/div>\n
-60g of honey<\/b><\/div>\n
-25g of glucose syrup<\/b><\/div>\n
-85g of sugar (sugar 2)<\/b><\/div>\n
-20g of water<\/b><\/div>\n
-2 sheets of unleavened bread (from G Detou!) <\/b><\/div>\n
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I prepared my turr\u00f3n in a 16X16cm frame. <\/i><\/div>\n
Pre-cut the unleavened bread sheets to the inner<\/b> dimension of the frame! With a ruler and a cutter it’s very easy!<\/i><\/div>\n
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Put the honey to cook on low heat in a small saucepan. In fact, it is necessary to eliminate as much as possible the water contained in the honey. It is necessary to bring this one to 121\u00b0C but by taking its time! <\/i><\/div>\n
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Meanwhile, in another saucepan, put the sugar 2 (85g), the glucose syrup and the 40g of water on low heat. This mixture must be heated to 150\u00b0C, in the large oven.<\/i><\/div>\n
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When the honey approaches the temperature of the small ball (121\u00b0C), begin to assemble the egg white (15g!) with the sugar 1 and the pinch of cream of tartar. <\/i><\/div>\n
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Add the honey when it reaches the desired temperature. Drizzle over the white while continuing to whisk.<\/i><\/div>\n
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Never stop whisking this mixture. <\/i><\/div>\n
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When the sugar reaches 150\u00b0C (which is not the case on the picture!), pour it also in net on the honeyed white while still beating!<\/i><\/div>\n
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The result is a kind of Italian meringue that you must never stop whipping. <\/i><\/div>\n
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Put this mixture in a boiling water bath. I bought this “magic” pan that has a built-in water bath! <\/i><\/div>\n
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And this is the longest step… You’ll have to keep stirring that dough in your water bath! The explanation is simple: if we stopped cooking at this moment, we would obtain a kind of nougat which would hardly harden in the refrigerator. It is thus necessary to continue the cooking of the nougat in this water bath to evaporate all the water contained in the whites, the honey, the syrup of sugar to dry the nougat. The more one waits, the more the nougat becomes hard and breakable. It is exactly in this way that one obtains a nougat of Mont\u00e9limar. Except that for the hard turr\u00f3n of Alicante, it is necessary to go well beyond this stage to dry almost completely the paste of nougat. Of course, the professionals have machines more powerful than our water bath…. But you can do it without! To obtain the desired firmness, a small amount of dough is taken and dipped in cold water to see how well it has cooked. For this one, I spent almost 45 minutes turning the dough with a spoon in its boiling water bath… This is the time you will probably spend drying the nougat! But be careful, if you double the recipe, it will take longer! <\/i><\/div>\n
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When I write at the beginning of the recipe that I have tried several methods, I am showing one of my failed experiments here! In certain recipe, they say that it is necessary to dry the nougat in a tank with a blowtorch. So of course I tried… The effect is nice on the picture, but everything has absolutely burned in the tank!!! Even controlling the degree of the flame! I strongly advise against this method! The water bath was the only effective solution…<\/i><\/div>\n
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While the nougat paste is drying, put the almonds on a baking sheet at 180\u00b0C.<\/i><\/div>\n
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Watch (while continuing to mix the nougat!!) the almonds, let them cook and brown for 10-12 minutes. They should be lightly toasted. Keep them in the oven to keep them warm. <\/i><\/div>\n
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When the nougat becomes hard in cold water (you can see it because it becomes difficult to mix after 45 minutes), it is time to throw away the almonds!<\/i><\/div>\n
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The almonds must be hot when they are added to the nougat paste. Otherwise it would create a thermal shock and the turr\u00f3n would harden instantly! <\/i><\/div>\n
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Mix well to evenly distribute the almonds. I put them everywhere! But we can stop for two seconds to add the almonds that fall on the sides… This gesture must be rather fast because the nougat will cool rather quickly. <\/i><\/div>\n
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Place the touron in the frame with a sheet of unleavened bread underneath.<\/i><\/div>\n
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Spread the turr\u00f3n by hand (it’s not that hot anymore!). It can be flattened quite easily if done quickly. <\/i><\/div>\n
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Cover with the second sheet of unleavened bread, pressing it firmly onto the torte to seal it. <\/i><\/div>\n
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Pass a knife around the frame to remove the turr\u00f3n from the mould. <\/i><\/div>\n
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Then flatten with a rolling pin to even out. The turr\u00f3n can be turned over to even out both sides. <\/i><\/div>\n
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Then let cool completely on a wire rack.<\/i><\/div>\n
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Then cut the turr\u00f3n with a bread saw (or better yet, an electric saw, or even a jigsaw!). You can get any shape you want. Simply cut in half, you get the classic touron. But we can continue the cut in small squares…<\/i><\/div>\n
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