Honey, Nut & Candied Pineapple Nougat

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By Team Studio Kitchen

If you haven't delved into the world of nougat-making, now is your golden opportunity! This recipe is an absolute gem, brimming with premium nuts and dried fruits locally sourced from The Source Bulk Foods in Prahran. Say goodbye to half-empty packets gathering dust; we're all about minimal waste here.

We're elevating this nougat with our homemade Candied Pineapple, made during our Preserves  Masterclass in January 2024. If you're up for it, our meticulous nine-day recipe is available for those with the time and dedication. If you have a Premium or VIP Subscription you can watch a more in-depth version here.

Join Darren has he walks you through each step of this incredible recipe, ensuring you reach nougat perfection. Arm yourself with two thermometers, a silicone mat, and a dash of both muscle and patience.

This nougat isn't your typical tooth-breaker; it has a gentle chewiness, the sweetness of honey and is crammed full of delicious nuts and fruits. And let's not forget the final touch: a decadent dip in rich Tempered Dark Chocolate. It's truly a masterpiece and worth every effort to make 🤌

For Premium members who missed our masterclass you can view the video lesson here.

Time

24

hour

0

minutes

Degree of Difficulty

Advanced

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Portions

14
servings

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Ingredients

Servings

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410g caster sugar
10g egg white powder*
50g egg white
120g glucose syrup
100 ml water
1tsp vanilla paste
230g honey
50g cocoa butter
150g macadamia + extra for final garnish
150g almonds + extra for final garnish
150g pistachio + extra for final garnish
75g flaked coconut + extra for final garnish
150g candied pineapple, chopped into 1cm chunks + extra for final garnish
100g dried papaya, cut into 1cm pieces + extra for final garnish
100g dried apricot, chopped into chunks + extra for final garnish
500g dark chocolate tempered
1

To start... assemble all your ingredients

 

2

To hydrate the meringue… mix 30 g of the caster sugar with the egg white powder and mix this into the 50 g egg whites in a mixing bowl and leave to hydrate for a minimum of 15 minutes.

 

3

To chop the fruit… chop all the fruit as instructed above and reserve on a plate until needed. Reserving the extra fruit to garnish the finished nougat once it has been dipped in chocolate.

 

4

To melt the cocoa butter… melt the cocoa butter in a heat proof microwave dish and reserve.

 

5

Toast the coconut… place the coconut onto a tray and toast in an oven preheated to 170C. Set aside. 

 

6

To heat the nuts… reserve the nuts and coconut in an oven heated to 100C.

 

7

To start the meringue… add the hydrated egg white into the bowl of an electric stand mixer and start to whisk the egg whites on a low to medium speed. 

 

8

To start the syrup… place the water, remaining 380 g of sugar and vanilla paste into a large saucepan and start to heat. Once the sugar has dissolved and the syrup has boiled add the glucose and place back onto a high heat. 

 

9

To heat the honey… heat the honey in a separate saucepan, once the honey reaches 108°C turn the egg whites up and start whisking on a high speed. Continue to cook the honey to 120°C. String the honey onto the whites whilst continuing to whisk on high speed.

 

10

To finish cooking the syrup… continue to cook the syrup to 155°C (use a digital or sugar thermometer to accurately check the temperature), and string the hot syrup onto the whisking whites.

 

11

To add the cocoa butter… whisk for 2 minutes on a high speed before lowering to a medium speed and slowly add in the melted cocoa butter. Whisk for a further minute and then change the whisk for a paddle attachment.

 

12

Add the fruit & nuts… turn the machine to low and add the warm nuts and mix well, add the fruit and mix quickly before turning the machine off. 

 

13

Cool and shape… use a large metal spoon and a scraper to extract the warm nougat out onto a lightly greased work bench or silicone mat. Roll and fold the nougat onto itself to accelerate the cooling and incorporate a bit of air into the mix. This will also compact the fruit and nuts into the mix. 

 

14

Shape, Cool & Rest... push the mix into a 20 cm X 20 cm square cake tin lightly greased and lined with baking paper. Use your hands to really push the still warm nougat into the edges, cover with cling wrap and weigh down. Allow it to cool fully (preferably overnight), before cutting. 

 

15

To cut the nougat… remove the cling wrap and top sheet of paper. Turn the nougat out onto a cutting board and carefully remove the outer paper. Use a sharp lightly oiled knife to cut the nougat into two equal size pieces. Take one pice of nougat and trim two sides so the edges are straight. Repeat with the second piece of nougat. Cut 7 bars approx. 3cm thick from each piece of nougat and lay then onto a tray lined with paper ready for dipping. 

 

16

Prepare for dipping… cut 14 pieces of acetate * to the same dimension as the bars for nougat, I use them to achieve and smooth a professional surface. (optional step). Also cut 14 small pieces of almond, macadamia, pistachio, candied pineapple, apricot and papaya from the extra to finish each piece of nougat. 

* Optional step, acetate is used by professional confectioners to impart a high sheen to tempered chocolate.

 

17

Dip in tempered chocolate… dip each piece of nougat in tempered chocolate. Shake off excess chocolate and carefully lay onto a textured mat or tray lined with paper. If using acetate; place a strip of plastic onto the still wet dipped nougat and smooth with a palate knife. Repeat theses step with each bar of nougat one at a time. 

 

18

Cool and leave to crystallise… after dipping all of the bars place the tray into a fridge for half an hour.

 

19

Remove from the fridge… after a maximum of 30 minutes. Carefully peel the acetate strips off each of the bars in one steady quick movement so as not to leave any marking.

 

20

To finish… place some of the excess tempered chocolate into a piping bag and pipe a small drop of chocolate in the same position on all the bars and then garnish with one of the pieces of nut or fruit. Repeat this process until the bars have been garnished in a uniform pattern with all of the extra pieces of fruit and nut.

Leave to set completely, nougat carefully dipped and completely sealed in tempered chocolate will last up to six months. 

 

1
0 hours 0 minutes

To start... assemble all your ingredients

2
0 hours 0 minutes

To hydrate the meringue… mix 30 g of the caster sugar with the egg white powder and mix this into the 50 g egg whites in a mixing bowl and leave to hydrate for a minimum of 15 minutes.

3
0 hours 0 minutes

To chop the fruit… chop all the fruit as instructed above and reserve on a plate until needed. Reserving the extra fruit to garnish the finished nougat once it has been dipped in chocolate.

4
0 hours 0 minutes

To melt the cocoa butter… melt the cocoa butter in a heat proof microwave dish and reserve.

5
0 hours 0 minutes

Toast the coconut… place the coconut onto a tray and toast in an oven preheated to 170C. Set aside. 

6
0 hours 0 minutes

To heat the nuts… reserve the nuts and coconut in an oven heated to 100C.

7
0 hours 0 minutes

To start the meringue… add the hydrated egg white into the bowl of an electric stand mixer and start to whisk the egg whites on a low to medium speed. 

8
0 hours 0 minutes

To start the syrup… place the water, remaining 380 g of sugar and vanilla paste into a large saucepan and start to heat. Once the sugar has dissolved and the syrup has boiled add the glucose and place back onto a high heat. 

9
0 hours 0 minutes

To heat the honey… heat the honey in a separate saucepan, once the honey reaches 108°C turn the egg whites up and start whisking on a high speed. Continue to cook the honey to 120°C. String the honey onto the whites whilst continuing to whisk on high speed.

10
0 hours 0 minutes

To finish cooking the syrup… continue to cook the syrup to 155°C (use a digital or sugar thermometer to accurately check the temperature), and string the hot syrup onto the whisking whites.

11
0 hours 0 minutes

To add the cocoa butter… whisk for 2 minutes on a high speed before lowering to a medium speed and slowly add in the melted cocoa butter. Whisk for a further minute and then change the whisk for a paddle attachment.

12
0 hours 0 minutes

Add the fruit & nuts… turn the machine to low and add the warm nuts and mix well, add the fruit and mix quickly before turning the machine off. 

13
0 hours 0 minutes

Cool and shape… use a large metal spoon and a scraper to extract the warm nougat out onto a lightly greased work bench or silicone mat. Roll and fold the nougat onto itself to accelerate the cooling and incorporate a bit of air into the mix. This will also compact the fruit and nuts into the mix. 

14
0 hours 0 minutes

Shape, Cool & Rest... push the mix into a 20 cm X 20 cm square cake tin lightly greased and lined with baking paper. Use your hands to really push the still warm nougat into the edges, cover with cling wrap and weigh down. Allow it to cool fully (preferably overnight), before cutting. 

15
0 hours 0 minutes

To cut the nougat… remove the cling wrap and top sheet of paper. Turn the nougat out onto a cutting board and carefully remove the outer paper. Use a sharp lightly oiled knife to cut the nougat into two equal size pieces. Take one pice of nougat and trim two sides so the edges are straight. Repeat with the second piece of nougat. Cut 7 bars approx. 3cm thick from each piece of nougat and lay then onto a tray lined with paper ready for dipping. 

16
0 hours 0 minutes

Prepare for dipping… cut 14 pieces of acetate * to the same dimension as the bars for nougat, I use them to achieve and smooth a professional surface. (optional step). Also cut 14 small pieces of almond, macadamia, pistachio, candied pineapple, apricot and papaya from the extra to finish each piece of nougat. 

* Optional step, acetate is used by professional confectioners to impart a high sheen to tempered chocolate.

17
0 hours 0 minutes

Dip in tempered chocolate… dip each piece of nougat in tempered chocolate. Shake off excess chocolate and carefully lay onto a textured mat or tray lined with paper. If using acetate; place a strip of plastic onto the still wet dipped nougat and smooth with a palate knife. Repeat theses step with each bar of nougat one at a time. 

18
0 hours 0 minutes

Cool and leave to crystallise… after dipping all of the bars place the tray into a fridge for half an hour.

19
0 hours 0 minutes

Remove from the fridge… after a maximum of 30 minutes. Carefully peel the acetate strips off each of the bars in one steady quick movement so as not to leave any marking.

20
0 hours 0 minutes

To finish… place some of the excess tempered chocolate into a piping bag and pipe a small drop of chocolate in the same position on all the bars and then garnish with one of the pieces of nut or fruit. Repeat this process until the bars have been garnished in a uniform pattern with all of the extra pieces of fruit and nut.

Leave to set completely, nougat carefully dipped and completely sealed in tempered chocolate will last up to six months.