Nougat Doka - Smoked Marbled Nougat
Revisit nougat, this traditional confection, with TADOKA fumé. This version of smoked and marbled nougat is off the beaten track.
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Smoked Marbled Nougat
- Mineral water 185 g
- Sugar 545 g
- Glucose DE35/40 110 g
- Honey 270 g
- Egg whites 120 g
- SOSA Albuwhip powdered egg whites 5 g
- Sugar 50 g
- PARIANI Roasted PGI Piedmont hazelnuts 160 g
- Candied orange peel 80 g
- Cocoa butter 95 g
- NOROHY Smoked TADOKA 6 g
- Total weight 2526 g
Bring the water and sugar to a boil, then add the glucose. When the syrup reaches 250ºF (120°C), start heating the honey to 250ºF (122°C). At the same time, beat the egg whites with the powdered egg whites and sugar. When the syrup reaches 285ºF (140°C), pour the honey over the egg whites. Add the cooked sugar when it reaches 345ºF (174°C).
Replace the whisk attachment with the paddle attachment.
Dry the nougat for a few minutes using a heat gun. At 120ºF (50°C), add the melted cocoa butter.
Place the mixture on a silicone mat and divide into two-thirds and one-third.
Stir in the hot nuts into the two-thirds by hand. Stir the melted smoked Tadoka into the remaining third.
Place one block on top of the other and fold three times.
Make the marbled nougat.
Place the still-warm nougat in a 6×6 inch frame, then place a sheet of wafer paper on top.
Press down with an angled spatula to secure the sheet in place.
Turn the frame over and repeat the operation.
Leave to set overnight, then cut to size using a serrated-edge knife.
