Christmas, Christmas, Sweet Christmas! Welcome and welcome to Christmas to everything? of Paulina Kitchen . How gorgeous! Christmas arrived and in this blog we are with everything! And what better for these dates than to learn to prepare a good Christmas nougat .
To put in context those who are just joining, I tell you that this year Paulina brings Christmas to all ass? ️. It is a series of videos, recipes and even a very complete ebook full of Christmas recipes so you can plan your Christmas dinner in the simplest possible way.
Before I start I leave you here an instructional video of this same recipe where Paulina teaches us how to make the classic Christmas nougat or nougat . It is a beautiful, complete and very explained video so that you do not discourage and make your own nougat.
Clarified all this, we will learn to do the best Christmas nougat that they will have tried in the history of their parties.
About this Christmas nougat recipe
Or is not the nougat faithful? I love it because it only appears in these times of the year, it is the typical Christmas nougat and we want it very much. This is your opportunity to learn to do it and then you send you a nougat in June and you are happy.
Brief History of Christmas Nougat
They say that in the Arab villages they had the great habit of consuming sweets during religious celebrations. From here a little comes the origin of these blessed nougat of the Lord.
As for its name, it derives from the Arabic expression Torrat, which means toast or tort . He referred to a type of cooking in which honey and nuts were mixed, to achieve solid, but easy to eat consistency.
Today's goal: in general Christmas nougat are not easy to prepare and buy them is expensive. Today's mission is to show you how to make homemade Christmas nougat for Christmas without rare ingredients or need to use thermometers.
Important to cook Christmas nougles
The first advice is rather a warning : please, be very careful when they do the syrup! It is very important to take care of burns and that young children are not even close!
With respect to glucose , for those who do not want to use it: adding glucose is optional but nougat nougat, that breaks teeth hard, carries glucose. Then to consider, they can do it without glucose but the result will be different.
Pay attention: This recipe deserves 100% of your concentration, let's be attentive, let's follow the times and nothing can go wrong. To prepare everything it has to be perfect, things at an exact temperature, in its ideal state, at the exact moment, all this together.
Important notice: This year Paulina took out a complete Christmas ebook ! With everything you need for this Christmas and much more. So you can organize and avoid the typical stress of these dates. Do not run the Super at all.
The sale is now available in the store, I leave here what they go and spoil because it is seriously beautiful. Christmas ebook . They are more than 130 recipes to celebrate . The traditional ones, those of Christmas with snow, those of Christmas with 45 degrees in the shade, the veggie options and more.
In the end. I hope you are encouraged to make this recipe, enjoy it and consent at this end of a year that makes us all crazy.
Christmas nougat recipe
Ingredients
- 350 gr of almonds (this is almond nougat but can do it with another fruit as pistachio or peanut).
- 440 gr. sugar.
- 125 ml water.
- 50 gr. glucose.
- 250 gr. Honey.
- 2 clear.
- 2 host leaves.
How to make homemade Christmas nougat step by step
- Place the almonds in an oven source and toast.
- Meanwhile, prepare the syrup: in the fire place the sugar, water and glucose. Letting this cook without touching it, do not touch it in any way, you have to resist temptation and only then will it go well.
- In another pan, also put honey over low heat. While all this happens, take the eggs, separate the whites and reserve in a bowl.
- ATTENTION: When the syrup makes small balloons on the sides, beat the clear snow, at that time, not before.
- When the syrup is 148º and honey at 120º turn off the fire. A way of knowing when the syrup is already ready : you lean a little and look, if the bubble sticks to the edges it is a sign that it has to be.
- With the eggs in the blender, pulling the syrup little by little like a thread, while continuing to be beating and integrated everything forming a meringue. The same with honey.
- When the meringue is ready, add the previously roasted almonds and mix everything.
- On an extended host plate on the mesada, overturn the entire preparation and with the help of another sheet and crush it above until it is left with 1 cm and ⅕ thick. This goes to the refrigerator until it hardens.
- To cut it you will use a wet knife, you give it the way you want and enjoy it at the time of the year you like.
Hardly than the Dead of the dead Jajajaj.