Nougatine otherwise! Recipe by chef Savva Mappoura
MATERIALS
Nougat
- 140 gr. chestnuts, cleaned
- 100 g. almonds
Nougatine cookie
- 200 g. sugar
- 5 egg whites (150 g)
- 50 g. flour
Pastry cream
- 70 g. red currants
- 500 g. milk
- 80 g. sugar
- 3 egg yolks
- 55 g. corn flour
Whipped cream
- 25 g. sugar
- 250 g. cream, with at least 30% fat
- 1/2 kg. homemade vanilla sugar
Assembly
- 20 g. orange liqueur
- 8-9 red currants
USEFUL ITEMS
- bowl
- food warmer
PERFORMANCE
Nougat
Step 1
Preheat the oven to 175˚C. Cover 1 pan with non-stick paper and draw 3 18 cm circles on it.
Step 2
Put in the pan 140 gr. cleaned chestnuts, 100 g. almonds and grind 5 sec/speed 10. Transfer to a bowl and set aside. Wash and dry the bin thoroughly.
Nougatine Cookie
Step 1
Put in the bucket 200 gr. sugar and beat 5 seconds/speed 10.
Step 2
Place beater in place. Add 5 egg whites and set 2 minutes/70˚C/speed 3.
Step 3
Continue beating, without measuring cup, and without temperature for a further 2 minutes/speed 3.5, checking for a firm meringue.
Step 4
Add 50 g. flour, 160 gr. of the ground chestnuts and almonds, set aside and mix 3 seconds/speed 3.
Step 5
With a pastry cone, make circles on top on the painted non-stick paper you prepared. Make a total of 3 rounds and bake for 25-30 minutes (175˚C). Remove from the oven and leave to cool on a wire rack.
Pastry Cream
Step 1
< p>Meanwhile, put 70 gr. red currants and grind 5 seconds/speed 5.
Step 2
Add 500 gr. milk, 80 g sugar, 3 egg yolks, 55 g corn flour, 1 teaspoon of homemade vanilla sugar and heat for 6 minutes/100˚C/speed 2.5.
Step 3
Transfer to a greased container, cover with plastic wrap and refrigerate for at least 1 hour. Wash and dry the tub thoroughly.
Whipped cream
Step 1
Place the beater in place. Put in the bucket 25 g. sugar, 250 g. cream, 1/2 teaspoon of homemade vanilla and beat speed 3.5, until the cream thickens. Rinse the bucket. Transfer to a bowl and refrigerate.
Assembly
Step 1
Attach the beater in his place. Put the pastry cream in the bucket, with the gooseberries you left on the edge, 20 g. orange liqueur and mix 3 seconds/speed 3.
Step 2
Divide and spread the cream evenly between the 3 reserved baked nougatine biscuits aside. Stack each nougatine cookie on top of the other to assemble a cake. Cover the sides and surface of the cake with the whipped cream you prepared. Sprinkle with the remaining 80 g. of the ground chestnuts-almonds and garnish with 8-9 currants. It is served frozen.
Tips
• You can use fresh or frozen fruit.
• You can replace the red currants with forest fruits and/or raspberries.