Company presentation | History | Cooking | shop | contact
Présentation de l'entreprise | Historique | fabrication | Boutique | Contact
The ingredients of nougat are simple: honey, sugar, egg whites, almonds and pistachios. But it’s very difficult to master the cooking: you need 3 or 4 years of experience.
To begin with, we warm heat the honey to let its water evaporate. It’s a delicate step because the weather can influence the cooking. If there is mind or if it’s raining, or it’s dry, we will cook the nougat differently. Then, when the honey is ready, we can add the egg whites, which were beaten in the small machine.
You can see that we cook our nougat in a copper cauldron in a “bain-marie”. It’s a traditional cooking. When the paste is ready, we can add the sugar, which we cooked as syrup in these small copper. The cooking lasts for 4 or 4 ½ how. Around 20 minutes before the end, we can add the almonds and pistachios. Here, for our top quality nougat; we use 30 % of Provence almonds and 25% of Provence lavender honey.
When the paste is ready, we take it out of the cauldron with this wooden shovel and we put it in these 8 moulds. They are coated with edible wafer, so that the nougat doesn’t stick to the mould.
Then we learn the paste to rest for at least 9 to 4 hours.
Recommandé par le Guide Vert Michelin 2000, 2001, 2002 - Paiement sécurisé - Sogénactif - la société générale
35 boulevard Desmarais - Les Allées Provençales -26200 Montélimar
contact@aurucherdeprovence.fr - Tél. : 04.75.52.01.59 - Fax : 04.75.52.87.4