Base Sweet Base Dessert Decoration My Dessert Of Le Meilleur Pâtissier Show Nougatine (French Brittle)

https://cuisinedaubery.com/recipe/sesame-brittle/

Sesame Nougatine (French Brittle)

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An easy and professional grade Nougatine to finish your desserts with a nice and customized visual

FX (François-xavier)

A dessert decoration

During the show 'Le Meilleur Pâtissier', I created a dessert called "The Yosemite Fire", which was a flambé'ed dessert

Sesame Nougatine (French Brittle)

This dessert was supposed to describe my personal story that happened a few years ago when I was escaping Yosemite fires

Sesame Nougatine (French Brittle)Sesame Nougatine (French Brittle)

During this fire, I met bears and cubs trying to escape the fire. Bears have a natural instinct for survival and knew the routes to keep their family safe. For this reason, I had to represent bears and sequoias, which I created using this Nougatine recipe

Sesame Nougatine (French Brittle)

About this recipe

Hence this recipe, the nougatine I used for the TV show

This nougatine (french brittle) recipe is delicious and is professional grade

Sesame Nougatine (French Brittle)

Butter avoids the nougatine (french brittle) to ooze. The glucose prevents the caramel to crystallize

Sesame Nougatine (French Brittle)

Although it's used mainly in decoration, it's also a very delicious brittle that you can use inside desserts

Also, what I like with this nougatine is that it's more original than traditional nougatine with almonds.

Sesame Nougatine (French Brittle)Sesame Nougatine (French Brittle)

Sesame Nougatine (French Brittle)

Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Dessert Decoration, My Dessert Of Le Meilleur Pâtissier Show, Nougatine (French Brittle),  Staples: Emissions Films, Le Meilleur Pâtissier, Lmp 9
Ingredients

  • For a 15.74" (or 15 3/4" or 40 cm) x 11.81" (or 11 13/16" or 30 cm) nougatine

  •   ½ Cup Sesame Seeds (80 grams)
  •   ½ Cup Pine Nuts (80 grams)
  •   2 Tablespoons Glucose syrup (50 grams)
  •   4 Tablespoons Butter (50 grams)
  •   1 teaspoon Powdered Pectin NH (2.5 grams)
  •   ¾ Cup Icing Sugar (150 grams)

  • For a 7.87" (or 7 7/8" or 20 cm) x 11.81" (or 11 13/16" or 30 cm) nougatine

  •   ⅓ Cup Sesame Seeds (40 grams)
  •   ⅓ Cup Pine Nuts (40 grams)
  •   1 Tablespoon Glucose syrup (25 grams)
  •   2 Tablespoons Butter (25 grams)
  •   ½ teaspoon Powdered Pectin NH (1.2 grams)
  •   ⅓ Cup Icing Sugar (75 grams)

  • For a 7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm) nougatine

  •   3 Tablespoons Sesame Seeds (26.6 grams)
  •   3 Tablespoons Pine Nuts (26.6 grams)
  •   2 teaspoons Glucose syrup (16.6 grams)
  •   1 Tablespoon Butter (16.6 grams)
  •   ½ teaspoon Powdered Pectin NH (0.8 gram)
  •   ¼ Cup Icing Sugar (50 grams)
    • You will need...
    Steps

    Here's the recipe video:

    https://www.youtube.com/watch?v=6xTBEHuVzVk

    A few notes...

    A few notes to succeed this recipe:

    ● Be aware that cooking this nougatine may be dangerous. Like caramel making, you would need to wear gloves as the mixture is extremely hot and can burn. I do NOT recommend Children making this recipe.

    ● Make sure to bring the mass to a boil in the saucepan, this is necessary for the pectin to "react" and to thicken the mass

    ● The nougatine will spread while baking : For this reason, make sure to bake in a pan with edges, otherwise the nougatine will drop and this would be an unpleasant experience

    ● I didn't mention how long you need to bake, as every oven is different. My oven is in California, which means big like everything we do in the States ! However in Europe, ovens are often smaller and baking times vary. Bake until golden brown.

    ● After baking, the nougatine is too liquid, and it's too soon to cut with cookie cutters (the nougatine will 'fill' the cuts)

    ● On the opposite side, if you wait too long, the nougatine hardens and you won't be able to cut (the nougatine will crack). To remedy, bake a few seconds in the oven to soften again

    Result
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