CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Small low squares of white nougat, almonds and pistachios visible on the sides, fine azyme on the top. A few L-shaped chocolate dots near two edges evoke cushions, no face.
Suggestion for presentation

Cute & Kawaii / Fruit & confectionery

Embroidered White Nougat Cushions

A recipe by CakeChristmas / Updated on 30 October 2026.

Dried fruit nougat squares carry a few chocolate stitches like a seam on two sides only.

16 small squares of 4.5 cm / Syrups cooked with a thermometer and meringue

12Indicative portions
45 minPreparation
15 minBaking
13 hRest & Cooling
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Dried fruit nougat squares carry a few chocolate stitches like a seam on two sides only.

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Original quantity: 12 servings.

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Preparation

  1. Line a frame of 18 x 18 cm with baking paper and then an edible wafer paper at the bottom. Roast almonds and pistachios for 10 minutes at 150 °C and keep them warm.
  2. In a saucepan cook sugar and water at 145 °C. In a second, heat the honey to 130°C. Use a thermometer and monitor both pans.
  3. When the honey approaches its temperature, turn the whites to the beater. Pour the honey into the net against the wall, then the sugar syrup at temperature, while whisking at medium speed.
  4. Whisk another 5 minutes: the mixture becomes very thick. Quickly add the dried fruits with a solid spatula and tamp in the frame.
  5. Cover with the second azyme leaf, press flat and let take 12 hours. Cut with a slightly oiled blade into sixteen 4.5 cm squares.
  6. Melt the chocolate. On the upper azyme side of each square, draw four small dots spaced close to two neighboring sides, like an L-shaped seam. Do not cover the dried fruits visible on the sides. Let it take 30 minutes.

Preserve and Serve

2 weeks cool and dry, each bar packed; avoid moisture.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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