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

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

Sesame Nougatine (French Brittle)

Share:
Facebook E-mail
Jump to Recipe French Version Pdf Version
Print Recipe, with photos Print Recipe, no photos

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
    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    Share:
    Facebook E-mail


    Your photos

     

    All recipes for My Desserts Of Le Meilleur Pâtissier Show

    Sesame Nougatine (French Brittle)

    The Washington Apple (Le Meilleur Pâtissier, episode 2)

    The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)

    All recipes for Nougatines (French Brittle)

    Sesame Nougatine (French Brittle)

    The other recipes for My Desserts Of Le Meilleur Pâtissier Show

    The Washington Apple (Le Meilleur Pâtissier, episode 2)

    The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)


    Leave a Comment

    * Mandatory

    (not mandatory)

    Upload a photo (optional)



    If you upload the photo, you accept the terms and conditions : you are giving the photo, it will be stored on the public server, and will be displayed on the public page, a few days later. The photo can be modified (size and colors for instance)

    Anti bot verification (CAPTCHA)   * Mandatory

      

     
     

    Recipes by ingredient

    5 spice powder Almond extract Almond paste Almond powder Almonds Apple liquor Apple syrup Apples Apricot Arugula salad Avocado Basil Basque sauce Beef Beef stock Berries confit Black currant Blackberry Bordelaise sauce Breadcrumbs Brown sauce Brown sugar Buttermilk Calvados Candied lemon Candied orange Cantaloupe Caramel Cardamom Carrots Celery Cheese Cherry Chicken Chicken liver Chicken stock Chili pepper Chili powder Chipotle Chocolate Chorizo Cilantro Cinnamon Cloves Coca cola Cocoa Powder Coconut Coconut mousse Coffee Cognac Coriander powder Corn Cream Cream of Tartar Crème fraiche Cumin Diced bacon Dry yeast Egg Whites Egg yolks Eggs Espelette pepper Fennel Fenugreek Fermented milk Figs Fish Fish stock Fish stock French meringue Garlic Garlic powder Genoa bread Gianduja Ginger Glucose Glucose powder Gold leaf Grand marnier Grand marnier ice cream Grapefruit Green onion Ham Ham hock Hazelnut flour Hazelnuts Hoisin sauce Honey Ice cream Ice cream stabilizer Icing fondant Inverted sugar Isomalt Italian meringue Ketchup Kirsch liquor Ladyfingers Lamb Lard Laurel (bay) leaves Leeks Lemon Lemon custard Lemon juice Lemon zests Lime Lobster Madeira Mandarine Mango Masa Mascarpone Mascarpone cream Meyer lemon Milk chocolate Milk powder Mint Mousseline cream Mozzarella Mushrooms Neutral gel Nuoc mam fish stock Nutmeg Olive oil Olives Onions Orange juice Orange zests Oranges Palm sugar Paprika Parmesan cheese Parsley Pastis Pastry dough Peaches Pearl sugar Pectin NH Peeled tomatoes Peppers Pie crust Pine nuts Pineapple Pink pralines Pistachio paste Pistachios Poached eggs Pork Port wine Potato starch Potatoes Powdered anis Puff dough Puff pastry paring Pumpkin Rabbit Raisins Raspberries Raspberry jam Red wine Rhubarb Rice Rice vinegar Roasted bell peppers Rosemary Rum Rye flour Sablée Dough Saffron Salmon Salted butter Sausage Sesame oil Sesame seeds Shallots Shortcrust Pastry Soy sauce Spinach leaves Split peas Strawberries Strawberry jam Sweetened condensed milk Swiss gruyère cheese Swiss meringue Syrup Tempered chocolate Thyme Tomato paste Tomatoes Tonka bean Tuna fish Turkey Turmeric Vanilla Vanilla Custard Vanilla sugar Vegetable shortening (crisco) Velvet spray Wafer paper Walnuts Whipping cream Whiskey White chocolate White wine Whole flour Worcestershire sauce Yeast Yoghurt