\n<\/p>\n

\nWhen I went to Rabat, my friends immediately asked me to try these little wonders. With big, hopeful eyes, they were waiting to see if I could clone the recipe! It didn’t seem like a big deal to me, but I had to make it three times to get the same little sesame nougat crispness. I hesitated between a nougatine prepared in the traditional way or a caramel baked in small moulds. I also fumbled to find the right percentage of chocolate to make the gianduia (the chocolate hazelnut paste) the perfect consistency. I leave you the photos of the recipe so that you can imagine the subtle taste and the texture that these small nougatines “lace” of sesame have. <\/div>\n

<\/div>\n

\n<\/div>\n

<\/a><\/p>\n

Recipe for about fifty small nougatines:<\/p><\/div>\n

\n<\/div>\n

\n-100g of sugar<\/span><\/b><\/div>\n

\n-100g of glucose syrup<\/span><\/b><\/div>\n

\n-25g of water<\/span><\/b><\/div>\n

\n-110g of white sesame<\/span><\/b><\/div>\n
\n-20g of salted butter<\/span><\/b><\/div>\n
\n-160g of hazelnut paste (recipe HERE<\/a>)<\/span><\/b><\/div>\n
\n-55g of dark chocolate<\/span><\/b><\/div>\n
\n<\/div>\n
\nPlace sugar, water and glucose syrup in a saucepan.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nBring to a boil and heat to 112\u00b0C (at least that way there is no water left!). <\/i><\/div>\n
\nRemove from heat<\/b> and add salted butter and sesame seeds all at once.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nI remind you again that this is done outside the fire! <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well until butter is well incorporated. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPlace half a teaspoon of the syrup in the silicone mold(s). You should only fill half of the surface of the moulds, as the caramel will spread during baking.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nBake for 15-17 minutes (watch and adapt!) at 180\u00b0C. The caramel should be amber without being burnt!<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nLet cool for a few minutes, then remove from the pan. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\n<\/div>\n
\nWhile the nougatine is cooking, melt the chocolate and then add the hazelnut <\/i>
\n hazelnut paste<\/i>
\n<\/a>.<\/i><\/div>\n\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well and let cool. This is none other than Gianduja. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n<\/a><\/i><\/div>\n
\n
<\/i><\/div>\n
\nWhen the praline is malleable (the chocolate crystallizes) and doughy, put it in a pocket with a n\u00b014 tip (for a nice result) or with a spoon (it’s a shame!). Garnish half of the nougatines, on the smooth side (rough side down).<\/i><\/div>\n
\nBernard’s note: <\/b>you can totally garnish the rough side and keep the smooth side on the outside. But beware of fingerprints! They should be handled with latex gloves. <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPut a second nougatine to close.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPress lightly so as not to break the nougatine.<\/i><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n
<\/i><\/div>\n
\nKeep these delicate little nougatines away from humidity! Chew with a coffee! <\/i><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
When I went to Rabat, my friends immediately asked me to try these little wonders. With big, hopeful eyes, they were waiting to see if I could clone the recipe!…<\/p>\n","protected":false},"author":1,"featured_media":36347,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-286139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=286139"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286139\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/36347"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=286139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=286139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=286139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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