The Nougatine
1kg of sugar
100ml of water
400g of liquid glucose
500g of roasted almonds

Y Noisettes
100 of hazelnuts
60g/2½ oz of sugar
25ml/1fl oz of water
1 teaspoon of butter
Oil - to grease
200g/7oz of good quality chocolate (70% cocoa) - melted

METHOD

The Nougatine
Melt the sugar in boiling water and then add the liquid glucose. Cook until the mixture is a caramel colour. Add the almonds and mix well.

Grease the work surface with a little vegetable oil, pour the mixture onto the table and leave to cool for a while. Roll out to approximately 5mm thick with a plastic rolling pin. Cut into triangular shapes with a sharp knife greased with some oil.

The Noisettes
Heat the oven to 240ºC/475ºF/Gas mark10, roast the hazlenuts on a baking tray for approximately 3 minutes, until the skin starts to losen. Peel off the rest of the skin and put aside.

In a saucepan, melt the sugar in the water until it reaches a temperature of 115ºC/240ºF on a sugar thermometer. Take the pan off the heat, place the nuts in the sugar and mix well. Put the saucepan back on a moderate heat and reheat. The sugar should turn colour on a temperature of approximately 165ºC/350º F.

Take the saucepan off the heat, add the butter and stir until the butter has melted. Pour the mixture into a tin greased with oil. Stir the mixture with a knife to ensure an even coverage.

With your fingers, separate the nuts and place a cluster of 3 on top of each piece of nougatine. And another one on top creating a pyramid shape.

Place on a plate to cool before covering with chocolate.

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