CakeChristmas
CakeChristmas
Three double bars of white nougat with almonds and pistachios, two thin plates slightly offset by a few millimeters, edible edible wafer paper on top and underneath, low stacking.
Suggestion for presentation

Snow & Ice / Fruit & confectionery

White Nougat Benches with Two Panels

A recipe by CakeChristmas / Updated on 30 October 2026.

The nougat cooked in thinner plate, then two bars are superimposed with a very slight offset, glued by a few grams of white chocolate.

12 double bars of 4 x 6 cm / Syrups cooked with a thermometer and aerated meringue

12Indicative portions
45 minPreparation
30 minBaking
12 h 45Rest & Cooling
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The nougat cooked in thinner plate, then two bars are superimposed with a very slight offset, glued by a few grams of white chocolate.

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Original quantity: 12 servings.

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Preparation

  1. Line the frame 24 x 24 cm of baking paper and azyme. Roast almonds and pistachios for 10 minutes at 150 °C, keep 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 azyme, press flat and take 12 hours. Cut out twenty-four rectangles of 4 x 6 cm with an oiled blade.
  6. Melt the 60 g of white chocolate. Spread 3 to 4 g on twelve rectangles and place a second rectangle with a maximum offset of 5 mm. Reserve the excess chocolate; let take 45 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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