Sesame Nougatine

26 May

With the extra time this weekend, I decided to make another treat. My family had always loved crunchy nut pralines and since I had some extra sesame lying around, I decided to use it. As an extra bonus, I got to make it for future dessert decorations as well. I found the recipe from a french blog and was impressed by the other recipes the blog contained as well.

To make the nougatine, I first combined the sugar, water, honey and brought it to a rolling boil. Using a electronic thermometer, I took the mixture off the heat once the temperature reached 115C. I immediately added the butter and the sesames,by doing so, it stopped the cooking process. Once the mixture has cooled, I spooned the mixture into silicone molds and baked it at 350F or 180C for about 15-17 minutes. DSC_0348As a caution, position the rack to the lower half of the oven as I got burnt sesame nougatine for the 1st batch. When the nougatine was golden colour, I set it to cool. Bernard also suggested doing a gianduja filling for the sesame nougatine crisps but I opted out as I thought it would be too sweet; however, it gave me confident that should I need to make any nougatine chocolates in the future,I now have a foundation. As for the taste, it is basically the same as the sesame crisps you see outside but homemade instead.

Sesame Nougatine
(Recipe found here)DSC_0352

100 g of sugar
100 g of glucose syrup (I used honey)
25 g water
110 g white sesame
20 g of butter
As for the Gianduja
160 g hazelnut paste
55 g of dark chocolate
Note: I assume this recipe can also be used for ground almonds for almond nougatine. Enjoy, a light sweet snack or candy.

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