BRITTLES    CARAMELS    HONEYCOMB     GAUFRETTES 

NOUGAT    NOUGATINE    NOUGAT DE MONTELIMAR

 BRITTLES

 CARAMELS

    - 6 Quarts heavy cream

    - 30 grs butter

HONEYCOMB

NOUGAT

      - ½ liter eggwhite

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    - 1 Kg 200 sugar

    - 1 Kg glucose

    - 500 grs "amandes hachees"

        ______or______

    - 1 Kg sugar

    - 100 grs glucose

    - 50 grs butter

    - 500 grs "Amandes hachees" 

       SWEET DOUGH

    - 750 grs flour

    - 150 grs bl. Almond flour

    - 150 grs 10X

    - 600 grs butter

   Spread dough on parchment paper ¼" thick

   Bake at 325ºF for15 minutes

     MAKING IT

    - 500 grs sugar

    - 100 grs water

    - 500 grs sweet dough

   Cook the sugar and water until obtaining a lightly blond caramel.

   Meanwhile, crumble the dough and pass it through a fine mesh tamis.

   Add the dough in fine powder into the caramel

   Cook constantly stirring for about 5 minutes over low heat

   Pour the mixture on a "silpat" and start working the nougatine appropriately with 2  spatulas

   When readyb to use the rolling pin cover the brittle with another

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