Nougat P125 Coeur de Guanaja
An original recipe by Derek Poirier, L'École Valrhona Pastry Chef - Western USA
150 g honey
300 g sugar
150 g glucose
2 egg Whites
300 g roasted almonds
150 g roasted pistachios
300 g VALRHONA COEUR DE GUANAJA
1 ea vanilla bean
Cook the honey to a temperature of 240°F (115°C)
Cook the sugar and glucose to a temperature of 310°F (155°C)
Add the cooked sugar and honey to the lightly whipped egg whites to create an Italian style meringue.
While mixture is still warm, add the melted COEUR DE GUANAJA and mix until combined.
Add warm roasted almonds and pistachios.
Put mixture into prepared frame.
Allow to crystallize overnight at room temperature.