Nougasec - Dry Nougat

[Kerry Beal]

I had a visit today from a local fellow to purchase some apple pectin. He has lots of candy making and chocolate books and was asking if I knew of a supplier of 'dry nougat' that is used in a number of recipes in the two volume Lenotre 'Chocolates et Confiserie'.

It appears that it is used in nougatine and hard candy recipes.

A bit of research on-line leads me to something called Nougasec made by Louis-Francois. It appears that Patisfrance and a couple of other french manufacturers also make it.

It contains lactose, glucose and maltodextrin. Apparently it prevents hard candy from being hygroscopic.

So does anyone have any familiarity with this product - or know what product would be substituted?

[schneich]

actually you can produce the stuff on your own. you want to use a "molecular" ingredient called "tapioca maltodextrin" you can order it under the name "malto" from the el bulli range. it is usually used as an anti caking agent. you pretty much melt normal gianduja or soft nougat (as you wish) and put a few tablespoons of the maltodextrin in you robot coupe, then close and switch it on, now you add the liquid nougat slowy to the powder. at first you will literally get a nougat powder (great for sprinkling on truffles) after some time you will get some kind of a mass, shape it in whatever shape you want it, let dry for a few minutes and you have dry nougat :-) btw. that works with every fat-based product.

cheers

t.

p.s. if you fry the powder in a dry coated pan you will get lots of crunchy tiny spheres, nice topping for enrobed chocolates...

Edited February 18, 2008 by schneich (log)

[gap]

actually you can produce the stuff on your own. you want to use a "molecular" ingredient called "tapioca maltodextrin" you can order it under the name "malto" from the el bulli range. it is usually used as an anti caking agent. you pretty much melt normal gianduja or soft nougat (as you wish) and put a few tablespoons of the maltodextrin in you robot coupe, then close and switch it on, now you add the liquid nougat slowy to the powder. at first you will literally get a nougat powder (great for sprinkling on truffles) after some time you will get some kind of a mass, shape it in whatever shape you want it, let dry for a few minutes and you have dry nougat :-) btw. that works with every fat-based product.

cheers

t.

p.s. if you fry the powder in a dry coated pan you will get lots of crunchy tiny spheres, nice topping for enrobed chocolates...

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Now that sounds like something cool to try

[Kerry Beal]

It does sound cool, but I'm wondering if it is exactly the same thing. Where does the lactose fit in?

[schneich]

lactose is frequently added to round the flavor and impart a certain creaminess :-)

cheers

t.

Edited February 21, 2008 by schneich (log)