Nougat with Nutella and Hazelnuts

It is soft and airy nougat with a wonderful chocolate-nut flavor. It contains roasted hazelnuts and will be a great homemade filling. chocolate bars. Like many egg-based desserts proteins, nougat does not tolerate moisture, so for her preparations, choose a day with dry weather. Since this nougat with it’s very soft at room temperature, it’s best served pre-coated with chocolate. At the end of the recipe are given Instructions on how to coat nougat with chocolate. value of one serving: (16 bars total) Calories 649, total fats 30 g., saturated fats g., proteins 8 g., carbohydrates 91 g., fiber g., cholesterol mg., sodium mg., sugar g.

The author of the recipe is Elizabeth Labau, a culinary writer, pastry chef, food photographer from Salt Lake City, Utah, USA

AT ремя: 1 час. 20 minutes. Complexity: medium Quantity: 16 bars In recipes used dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 110 gr. unsweetened chocolate for baking, finely slice
• 3 squirrels from large eggs (room temperature)
• 1/4 tsp salt
• 2.75 Art. corn syrup
• 1.3 tbsp. granulated sugar
• 1/2 tbsp. water
• 1 tsp vanilla extract
• 1/3 Art. chocolate nut pasta (such as Nutella)
• 1.5 tbsp. roasted hazelnuts
• 900 gr. chocolate coating

Recipes with similar ingredients: sugar-free chocolate, eggs, corn syrup, syrup, sugar, vanilla extract, chocolate-nut paste, hazelnuts, chocolate

Recipe preparation:

1. Prepare a mold measuring 22×22 cm., Covered with cling film and then sprinkled with a non-stick cooking spray. (For finer nougat can be taken in the form of 22×33 cm.)
2. Melt the chocolate in the microwave, stirring at intervals every 30 seconds so that it does not overheat. Then leave to cool to room temperature.
3. Place the egg whites with salt in a large stationary bowl mixer thoroughly washed and dried. If there is any fat in the bowl or whisk, beat the squirrels does not work well.
4. In a large saucepan over medium heat, combine corn syrup, sugar and water. Stir until sugar dissolves, then go from top to bottom on the sides of the stewpan with a wet brush for baking by removing possible sugar crystals. Insert a thermometer to sweets and prepare the syrup without stirring until it warms up to 110 ° C.
5. When the temperature reaches 110 ° C, start whipping the proteins mixer with a whisk. Beat until steady peaks. Вideally, this stage should be achieved simultaneously with heating the syrup to 116 ° C, but if the proteins form hard peaks before the syrup is ready, turn off the mixer. Change the whisk of the mixer with the nozzle in the form the blades.
6. When the syrup is heated to 116 ° C, remove the stewpan from the heat and carefully pour about 3/4 tbsp. hot syrup in large dimensional a mug. Put the stewpan on the fire again to continue the process. cooking.
7. Set the mixer to low speed and slowly and carefully pour 3/4 tbsp. syrup in egg whites.
8. Keep whipping the proteins at medium-low speed until the remaining syrup is prepared – it must be brought to 138 ° C.
9. Pour the remaining syrup into a large measuring cup with a spout – so it’s much easier and safer to pour. Without turning off the mixer, pour in hot syrup slowly. Be very careful: syrup you can get burned.
10. When sugar is thoroughly mixed with the mass, turn off the mixer. Add melted chocolate, vanilla extract, Nutella and well mix with a rubber spatula. Finally add the roasted hazelnuts and that’s it mix. The mass will be dense and sticky.
11. Put in the prepared form. Let stand for several hours at room temperature. In these conditions, the nougat will remain soft and airy, therefore, to evenly chop, pre keep it in the refrigerator until it hardens. Slice large and sharp cook knife. If the nougat is too sticky, before slicing rinse the knife with hot water.
    

    Cover the nougat with chocolate icing:

    Melt the chocolate icing in the microwave, stirring through every 30 sec Cut the cooled nougat into small bars – I I cut it in half, then each half into 8 rectangles, a total of 16 pieces. Cover the countertop with wax or parchment paper. Spread glaze with a metal spatula a thin layer on the bottom of each bar, then lay it covered side down on the work surface until solidified. This lower a layer of chocolate will give the nougat a little hardness to dive into glaze. When the layer has hardened, immerse the nougat in chocolate and remove using special devices for glazing. Drain the excess glaze, swipe the bottom of the nougat along the edge of the bowl and lay out a finished piece on wax paper for complete solidification. Until the glaze is still wet; if desired, sprinkle the crushed bars hazelnuts. Ready nougat can be stored and served at room temperature.