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Sesame Nougatine (French Brittle)

2021-12-29

   La version Française se trouve ICI
An easy and professional grade Nougatine to finish your desserts with a nice and customized visual 

Don't forget to share your photos once you tried this recipe! HERE 







Video

Check out my YouTube Channel : HERE

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


 

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

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

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

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

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

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 NougatineSesame Nougatine


Ingredients

Sesame Nougatine

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:
Check out my YouTube Channel : HERE

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


All recipes of Nougatines (French Brittle)

Sesame Nougatine (French Brittle)

All the Recipes of Nougatines (French Brittle) are HERE



 

The result and the pix






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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

, Apples,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Calvados

,

Candied orange

,

Cantaloupe

,

Cardamom

, Carrots,

Celery

,

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

, 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 juice, Lemon zests, Lime,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, 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

,

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

,

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

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



½ Cup Sesame Seeds (80 g)

½ Cup Pine Nuts (80 g)

2 Tablespoons Glucose syrup (50 g)

4 Tablespoons Butter (50 g)

1 teaspoon Powdered Pectin NH (2.5 g)

¾ Cup Icing Sugar (150 g)