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Sesame Nougatine (French Brittle)
2021-12-29
- This Recipe
- Cuisine: French Cuisine
- Course: Base, Sweet Base, Dessert Decoration, My Dessert Of Le Meilleur Pâtissier Show, Nougatine (French Brittle)
- Difficulty: Easy
- Category: Course
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday December 29, 2021
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Glucose, Sesame seeds, Pectin NH, Pine nuts,
- Staples
- Emissions Films, Le Meilleur Pâtissier, Lmp 9
- Print This Recipe
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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
This dessert was supposed to describe my personal story that happened a few years ago when I was escaping Yosemite fires
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
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
This nougatine (french brittle) recipe is delicious and is professional grade
Butter avoids the nougatine (french brittle) to ooze. The glucose prevents the caramel to crystallize
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.
Also, what I like with this nougatine is that it's more original than traditional nougatine with almonds.
All recipes of My Desserts Of Le Meilleur Pâtissier Show   
All the Recipes of My Desserts Of Le Meilleur Pâtissier Show are HERE |
Ingredients
 | For a 15.74" (or 15 3/4" or 40 cm) x 11.81" (or 11 13/16" or 30 cm) nougatine½ 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) nougatine⅓ 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) nougatine3 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
●
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 againAll recipes of Nougatines (French Brittle)
All the Recipes of Nougatines (French Brittle) are HERE |
The 2 other recipes of My Desserts Of Le Meilleur Pâtissier Show
|
The result and the pix
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Cooking with the same ingredients ?
What else to cook with Sesame seeds |
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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)
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