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Nougatine recipe


For serves 8:

  • 80g hazelnuts
  • 80g almonds
  • 220g caster sugar
  • baking parchment
  • rolling pin
Difficulty: Easy, Prep time: 20 minutes, baking time:10 min. Rest: 0 minutes

A delicious candy to taste and to offer.

  1. Pre-heat oven to 338F.
  2. Grill the fruits in a cooking pan. Remove the skin from the hazelnuts. Leave to cool, then place in a cloth, and crush them with the rolling pin. Check and set aside.
  3. Prepare a sheet of baking parchment of 30X50cm.
  4. Using a sauce pan of 15cm, put the sugar on medium fire until it become golden. As soon as the caramel is golden, throw in the almonds ans hazelnuts, and mix gently with a spatula. Immediately pour onto the sheet of baking parchment, fold the sheet allowing nougatine to be between the two sheets , and roll the dough to 5mm thick, using the rolling pin. The nougatine gets hard when it is cold.
  5. Remove the top sheet, and cut the nougatine into strips. Then wrap around a small roll or pen. If you want to soften the dough, you can easily heat it inside the oven at 330°F.
  6. if you don't want to make a decoration, just let cool and break into pieces to taste like candy.

Bon appétit !

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Look at nougatine glacé recipe.


Chocolate Truffles

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  1. Set the chocolate to melt in a deep bowl over a bain-marie, maintaining the water temperature at no more than 55°.
  2. When the chocolate has melted, add the cream and milk which you have heated but not allowed to boil.  Whisk together till thick and creamy.
  3. Pour carefully into the rectangular mould, lined with baking parchment, smoothing the surface with a spatula if necessary.  Leave to get cold in the mould.  The chocolate will form a crystalline crust.
  4. Cutting out :  using a long knife, cut lengthwise and then widthwise to obtain squares of approximately 2.5cm.  Place on a large tray covered with baking parchment, spacing them slightly to allow the sides to crystallise.  Put in a cool place (10-12°) for 48hrs.
  5. When the chocolates are ready (they will have darkened slightly in colour) you can coat them with sieved cocoa; holding each square by the sides, turn in the cocoa, shaking off the excess as you go. The 48hrs’ drying will stop the chocolates from absorbing the cocoa.  Arrange in presentation boxes.
  6. These delicious melt in the mouth truffles make a great gift.

This particular sort of chocolate makes for even more melt in the mouth truffles. Designed to melt more quickly, you can buy it from specialist chocolate makers.


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Almonds and Thyme Crunch

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Crunchy bonbons made of toasted almonds with a hint of thyme.

For 20 bonbons :

  • 90g toasted almonds
  • 15cl thyme syrup
  • 60g sugar
  • 2 tsp olive oil
  • 40g icing sugar

Almonds and Thyme Crunch

  1. Toast the almonds and cut in two.
  2. Melt the sugar in a pan with the thyme syrup.  Bring to the boil, then add the almonds, mixing well with a wooden spoon.
  3. Boil for about 10 – 15 mins.  The syrup will thicken and become pale.  At this point, turn off the heat, add the oil and mix well.
  4. Lay small heaps of the mixture on a baking tray lined with baking parchment.  This should be done quickly as the mixture does not take long to harden.
  5. Oil your hands and form the heaps into shapes as you like, then sprinkle with icing sugar.


These sweets will keep for up to a week in a sealed tin.  To be eaten like bonbons with all the added goodness of almonds and thyme.


Galettes des Rois, Gâteaux des Rois

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