Pop & Colored / Fruit & confectionery
Pink-Tipped Nougat Sticks
The nougat is cast low and then detailed in long bars; both ends are dipped in the same pink chocolate, leaving the ivory center and dried fruits visible.
24 chopsticks of 2 x 9 cm, frame 18 x 24 cm / Syrups cooked with thermometer and aerated meringue
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The nougat is cast low and then detailed in long bars; both ends are dipped in the same pink chocolate, leaving the ivory center and dried fruits visible.
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Preparation
- Line the frame with baking paper and then an edible wafer paper. Roast almonds and pistachios for 10 minutes at 150 °C and keep warm.
- 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.
- 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.
- Whisk another 5 minutes: the mixture becomes very thick. Quickly add the dried fruits with a solid spatula and tamp in the frame.
- Lay the second sheet flat, press flat and let it take 12 hours. With a slightly oiled blade, cut twenty-four 2 x 9 cm chopsticks: divide the 18 cm side in half and the 24 cm side in twelve.
- Melt the white chocolate and color it pink. Dip each piece of bar on 1.5 cm, with 4 to 5 g of chocolate in total per piece, leaving the ivory center free. Reserve the surplus. Let it take 45 minutes flat.
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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