For the first recipe of the year, we begin with indulgence with this super nougat recipe developed for my last book. Amazing but vegan! .
Despite several readings, unfortunately a step was missing from the recipe page of the book, if you faced the problem, I'm very sorry. It is thanks to the magic of aquafaba that this vegan nougat recipe is possible. I used this discovery in several recipes in the book and even met Joël Roessel, who discovered this revolutionary ingredient. You will find his portrait and a small interview in the first part of the book, along with other people who are revolutionizing vegan cuisine today.
Yield: 10 slices
75 g of pistachios without shell (without salt)
75 g hazelnuts
100 g of almonds
100 ml of water
500 g brown cane sugar
100 g agave syrup
75 g maple syrup
125 g cocoa butter
70 g of reduced aquafaba
1/2 teaspoon cream of tartar
25 g of light cane sugar or icing sugar
2 sheets of unleavened paper
Roast the pistachios, hazelnuts and almonds in a pan over medium-high heat, stirring regularly, they should not burn. When a good smell arises, remove it from heat and set it aside on a deep plate.
Line a 15 x 15 cm mold with adhesive film and cut the two sheets of unleavened paper to the dimensions of the mold. Place one of the sheets at the bottom of the mold, streaking out if the paper is scratched.
In a saucepan, mix the syrup ingredients, bring to a high heat and cook until reaching 143 ° C.
Meanwhile, melt the cocoa butter in a double boiler.
In the bowl of a pastry robot (or a large bowl if using a manual electric mixer), mix the aquafaba and cream of tartar. Climb in the snow with the whisk, gradually increasing the speed. Add the 25 g of icing sugar to "squeeze the whites", the snow should be very firm as for a meringue.
When the syrup is at the right temperature, pour it gently on the edges of the tank and let the blender turn at medium-low speed so that it is incorporated well (then we get a texture of liquid meringue). Remove the whipping tool.
Add the pistachios, hazelnuts and roasted almonds and mix with a flexible spatula.
Add the melted cocoa butter and mix well with a spatula so that it is well incorporated.
Pour the nougat into the mold, on the mat. Pack and smooth with the spatula and cover with the second sheet of unleavened paper. Place a flat object on top and press lightly to level the surface. Let cool and freeze completely at room temperature.
Unmold and cut the nougat with a large knife. Store the pieces in an airtight container.
advice : Prepare all your ingredients and equipment (thermometer, etc.) in advance, so you can concentrate on the steps of the recipe during its production. The nougat is not difficult to do in itself, but like all confectionery recipes, it requires rigor inthe execution.