🇫🇷 Vegan Nougat: The Eggless & Honeyless Delight That's Stirring Up Tradition!
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- เผยแพร่เมื่อ 5 ก.ค. 2024
- Ah, nougat, the sweet symphony of Provence that's as much a part of Christmas Eve as a well-tailored suit is to a Parisian.
But hold onto your berets, because this isn't just any nougat-it's a revolutionary concoction that's ditched the eggs and honey, yet still tastes like it's been plucked straight from the hands of a Montélimar confectioner.
The texture? Mon Dieu, it's like biting into a cloud that's been sunbathing in the South of France. And the roasted almonds and pistachios? They'll perfume your maison with a scent so divine, you'll think you've been transported to a Christmas market in Aix-en-Provence.
Now, for a dash of history to impress your dinner guests: Nougat has been the belle of the ball since Roman times, when honey and walnuts were the talk of the town. Fast forward to the 17th century, and the almond tree waltzes into Montélimar, turning this humble town into the nougat capital of the world.
Making this vegan marvel is a breeze, provided you're as prepared as a scout. Have your utensils at the ready, because once the sugar starts to caramelize, it demands your attention like a French chef overseeing his kitchen.
So, mes amis, embrace the joy of a treat that's kind to all creatures and still rich in tradition. Life, indeed, cannot be better. Bon appétit!
INGREDIENTS
280g of caster sugar
250g of glucose/ corn syrup/ malt syrup
40ml of water
300g of almonds
60g of pistachios
250ml of chickpea water/ aquafaba (1 cup)
1/4 teaspoon of cream of tartare
2 A4 size azyme sheets.
UTENSILS
An oven
A stand mixer with the whipping attachment
A square or rectangle hollow mould approximately 15x20cm
A pen knife
A set of measuring spoons
A medium-sized saucepan
A baking tray
A candy thermometer
A wooden spatula.
A knife with a long blade
A butcher knife or a bread knife
An angled icing spatula
A small bread-cutting board
Director: Wayne Cheung
Music credits : “Lounge” www.bensound.com, “Sisters” Benjamin Barthélémy
#VeganNougat #EggFreeNougat #HoneyFreeDelight #ProvencalDesserts #ChristmasEveTreats #MontelimarNougat #RoastedAlmonds #PistachioLove #VeganSweets #FrenchCulinaryHistory #PlantBasedNougat #GourmetVegan #EasyNougatRecipe #SugarCaramelization #DessertPrep #AnimalFreeDesserts #NougatTradition #SweetTooth #VeganDessertRecipes #CulinaryDelights
This is the nougat with which I'm most familiar, which my Argentine-raised mother called _turrón,_ or _torrone._ I am so glad you have veganized it because I have missed it, especially at Christmastime. Thanks for posting!
Yes, that's very very similar! They are bothers and sisters.
I tried yesterday the vegan nougat and it is very good , amazing recipe !
Right? It’s addictive !
It is so great to see another French vegan baker! Your recipes are fantastic! Merci beaucoup xxx
Thank you! Yes, we are a few, that’s great! French cuisine needs reinvention. I will look at what you do, with curiosity !
Du bist sehr besonders, ein Geschenk für die Tiere und für die Menschen🌹🙏🩵🕊️😻
Vielen Dank. Danke für Ihre Unterstützung für meinen Kanal
I've been looking everywhere for a recipe like this! Thank-you
Glad I could help!
This was so fascinating to watch! The end result was like magic and so beautiful with the almonds and pistachios.
Glad you enjoyed it! I hope you can try it and finally enjoy nougat again!
What a beautiful recipe! Merci beacoup!
My pleasure!
That looks amazing! Thank you so much. Will definately try this one
Hope you enjoy! this is a real killer!
Thank you. Will be making this soon.
Fabulous!
Wow I'll try! Thank you.
You won’t be disappointed!
Thank you! 💕
You are so welcome!
Great tutorial! Amazing how versatile aquafaba is!
It really is!
MAGNIFIQUE
thanks!
Awesome!
Thanks!
❤🙏That Looks Amazing... will Try it
Thank you! This one never disappoint!
Awesome 😍😍😍 thank you for sharing!!
You are so welcome!
Love this recipe. Love your channel! Thanx
Thanks so much 😊
Bravo!!!
Thanks !
This looks amazing, going to try make it. Thanks for your awesome vegan recipes! You deserve a lot more views and I think you’ll get them!
Thanks so much! 😊
Brilliant- new sub- I’m so glad I came across your channel 🎉🎉🎉
This one is a must try! It’s extraordinary
Amazing job developing this recipe into a vegan version! ❤ thank you so much
Thank you!
Gratidão em compartilhar a receita vegana.❤
My pleasure 😇
Extraordinary.
Right? I didn’t know it would be possible until I seriously started to research and experiment on how to recreate it.
Thank you so much for this tutorial! I have also subscribed!
Thanks for subbing!
Una magia ......grazie mille 😄
Thank you ! Enjoy!
You're a genius!
Thank you!
Omg I'm going to try this for Christmas. Lionel your channel is a treasure trove of deliciousness 🌟🌟🌟🌟🌟
Have fun! It’s really really good! I’m veery proud of the recipe : )
Grazie mille
😋
Omg how have I only just found your channel! :)
I don’t know, but I’m glad you found it! : )
@@myveganprovence Me too :)
Super recette, merci ! Je vous écoute du Texas
Salut le Texas!
Kudos to you mate for giving us a vegan nougat recipe at last. I saw hundreds of nougat recipes all with eggs. So they were all scrapped since I am going to have anything to do with animal products. God bless you.
My pleasure 😊! I really worked this one! Be careful! it’s addictive!
@@myveganprovence I know it's addictive. When we were kids we used to eat nougat regularly. In Malta here we have a tradition of buying nougat on feast days from stalls erected in the streets. We are never short of nougat but unfortunately not for us vegans. But now the outcome has changed thanks to you. God bless you.
Thanks a lot for this amazing recipe! Is "creme of tartare" something we call "bicarbonate de soude" in French?
Salut Christophe. En français ça se dit crème de tartre. Le nom scientifique c"est bitartrate de potassium. Ce n'est pas du bicarbonate de soude. If you can't find it, you can also use baking powder (levure chimique), a large 1/4 teaspoon. You could also use 1/4 teaspoon lemon juice. The creme of tartar will help your Italian meringue to fluff up and also prevent the sugar from crystallising, keeping your nougat very very smooth. Voila!
Absolutely love your recipes! This one, I'm having difficulties with. I tried three times following your recipe exactly, but using different temperatures between 145-150. (Thought maybe due to my location or weather, higher temp might work - it didn't, sadly) Each time I end up with something resembling melted Marshmellow, per say. Kids still love it, especially on ice cream. I was aiming for a nougat more like a milky way candy bar. Any suggestions?
It looks like your meringue deflated. Does your meringue fluffs up like mine in the video and then deflates?
Did you reduce the chickpea water to halve original quantity until it becomes thicker? That’s also very important to reduce the water content that will make a compact meringue, like a melted marshmallow consistency. That happened to me during the first tests. That’s when I realised there must have had too much water in the chickpea water.
Did you pour the hot sugar liquid very very slowly into the chickpea water? This operation is crucial. I beat the chickpea water for let’s say 30 seconds until I grab the saucepan with the boiling syrup. It kick starts the air bubbles to form. And slowly adding the sugar. Add more when you see the meringue forming. It takes me maybe 10 minutes to finish this operation. It’s crucial to pour and wait. Pour and wait.
The cream of tartar is not essential but it helps to stabilize the bubbles of air created when whipping the chickpea water.
152 degree Celsius is the ideal temperature of the sugar to make traditional nougat. 150 will make is softer. 156 will make it harder. So, it seems that you are doing this correctly. (Degree Celsius, not Fahrenheit 😋)
Hi, I am new to your channel. Love this recipe but please could you tell me how you made the chickpea water ??
Hey. I took it from a chickpea can
Thanks a ton for this. I am a vegetarian. I ate nougat once when I didn't know it has gelatin. I loved it. So I wanted to make my vegetarian/vegan version of it.
Wonderful!
Nougat has no gelatine, It has egg whites
Is this recipe for soft nougat or hard nougat? I am mostly looking for soft as the hard sticks/breaks my teeth LOL Thank you so much for making this video! I need a mixer. My hand mixer never does the job well for a good meringue.
This makes a soft chewy nougat. You have to control well the temperature of your sugar when it cooks. a Stand Mixer is the tool to have for baking ☺️
Vive la (vegan) France! Ive subscribed. I vaguely remember this candy, long long time ago
You must try this recipe, it’s highly satisfying and addictive!
thank you so much ! I am so excited to try this myself! quesstion - can I use rice paper instead of edible sheets? in that case would I need to wetten the paper? and can I use cane sugar? instead of cream of tartar could I use baking powder?
Hi! What is Rice paper for you ? The Vietnamese flat sheet that you dip in water to make spring rolls? This one can’t work. If you mean the rice paper that is a crispy dry sheet that is used to wrap certain candies, yes! You can use cane sugar yes. But cream of tartar has a specific function here and can’t be replaced by baking powder. The cream of tartar helps to hold the meringue and also has impact on the texture. It can be skipped though. Your nougat might not just look as fluffy.
@@myveganprovence thank you so much for your response! Really appreciate it. I'll have to get my hands on cream of tartar and the edible paper then!! Thank you again! Will mention you when and if I succeed and post a video making it!
Coo
Thnx, your recipe is very tempting.
So.. can the chick pea water be made at home?
And i really wonder how can it be whipped? Please enlighten me.
Yes, you can. Just make sure it reduces and become viscous, a bit like egg yolks. The beans liquid contains proteins that help trap water when whipped. Similar to egg yolks. it really is amazing, especially when you make Italian meringue. like in this recipe.
@@myveganprovence thank you
Hello, nice recipe I tried it, tasted wonderful but was very runny and melty. Maybe i need to cook the chickpea water more. I replaced the corn syrup with honey since im not actually vegan. Not sure if that affected it or not. Also ive seen recipes let it set at room temp not the fridge, which is best for this recipe ?
I think if the nougat is runny is related to the cooking temperature of the sugar. I made the recipe several time and it was never runny. So I’m not sure why. Maybe the chickpea water was not evaporated enough. For this recipe, the fridge is better for the nougat to harden.
Could you please tell what is "cream tartare" mean? See this ingredient for the first time
Hey! Cream of tartar is powdered tartaric acid. It's a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid, hence the commercial name. But you can find it in the spice aisle labeled as plain ol' cream of tartar.
It stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue.
You can substitute it with Lemon juice or White vinegar. Double the quantity of lemon juice or vinegar required for cream of Tartare.
I want to make this but confused on which sugarfree sugar will work. And glucose syrup. Not sure what that is. Is it healthy.
I don’t think nougat can be made without sugar. Glucose is pure sugar. It’s not a healthy product. In moderation, as always.
I'll make some Torrone with candied orange peel and lemon zest + dried cherries.
Yes! that will work too!
@@myveganprovence nice I'll have to do some for Christmas time!
Hi, Lionel! I think I can finally try this recipe. My dream is to make my own vegan nougat, or torroni, as we say in Italy and gift it to friends and family for Christmas.
Many years ago I tried a Sicilian one which was a bit yellow because it contained some lemon peel. With orange it might also be great and maybe also a bit of turmeric might improve its look. I have a question: do you think that the sweetness can be reduced or is it ok like that? Usually torrone or also the nougat in Turkey, are a bit too sweet for my taste. I don't know if they are very sweet in France.
Hey Sandra. The sugar level is in proportion to the meringue level. If you reduce it, you might end up with a very soft nougat. The sugar creates the structure. You could try to add a bit less, maybe a TBS of sugar and water first. But I will suggest you to follow my recipe first, to manage it and then when you control it well, reduce the sugar/water.
@@myveganprovence Thank you!
@@myveganprovence I haven't reduced the sugar but my nougat is a bit too soft. Maybe I will reduce the water (or leave it out?) next time. I can't cut beautiful pieces like yours. :-'( I like the quantity of nuts, though.
Sandra. Did you reduce the chickpea water by half? Did you cook the sugar to the correct temperature using a Thermometer? It could be there is too much liquid or the sugar was not cooked enough.
@@myveganprovence I reduced the chickpea water by half and the temperature was 150 digrees. I will try tweaking the recipe a bit (maybe less glucose?) next time. Thank you!
I also thought of using aquafaba but I didn't think it was necessary to boil it.
You need to. To get rid of the excess moisture content
@@myveganprovence I see, thank you!
Do you think it would be possible to make this with erythritol/stevia or similar instead of with sugar? I’m diabetic and it’s so difficult to find candy/desserts that are both sugar free and vegan/plant based… Thanks a lot! 🤗
Hi! The caramelisation of the sugar makes the nougat. With the erythritol it would definitively not work. With the stevia, perhaps, if it can caramelise. I've never tried. When I would have the occasion, I would try and explore sweet, but sugar free recipes . I can understand your frustration.
I'd try powdered Erythrit or Xylit mixed in with the aquafaba and then try to thicken it with Xanthan gum, psyllium husk or guar gum or all above. That's what I did without caramelization, but with powdered sugar and some inulin. Also dry baked it in the oven. Although I'm not sure about temperature and time. Maybe 140 degrees 15-20 minutes?
@@nowonmetube Well👏Done💚How was the texture & Taste?
@@Ev1LAngeLXIII I did something different, it was sugary chewy. My recipe was more for cookies but to me it was too sweet, I'd add more almonds next time. But as nougat it should be good.
Interesting because I’ve tried this with aquafaba but it didn’t work for me? I use to make peanut butter nougat when I wasn’t vegan and it was fantastic so I tried it with aquafaba years ago but it didn’t come out the same
Did you reduce the aquafaba on the stove?
🙏❣️
thanks!
What is castor sugar. I use monkfruit sugar is that ok or allulose and what is the glucose syrup
Hi! You can’t make nougat without sugar. Caster sugar is regular sugar in grains. Glucose syrup is sugar in a syrup form. It’s still white sugar. I don’t know if monk fruit sugar will caramelise. Neither allulose. Caramelisation is what hardens the nougat.
Thankyou THERES GOT TO BE A WAY BECAUSE I DONT WANT POISON SUGAR IN MY BODY. SUGAR IS PURE POISON. I DONT MIND MONK FRUIT BECAUSE ITS HEALTHY AND TASTE JUST LIKE SUGAR. THERE IS GOT TO BE A WAY
Hi, tried this recipe TWICE. Epic fail! The sugar caramel is taken to very high temperature so it is very thick... When I poured over the aquafaba it clumps instantly around the mixing attachment (though I pour the sugar away from it off course). What did I do wrong you think? Could you help me understand? The same day I did a classic nougat montellimar with egg whites and a syrup at 135 celsius, it is absolutely perfect. PS I dont have a professional kitchen aid, I purchase aquafaba from oggs, they go to soft peak well. The company said I don't need to reduce it by half like you suggested.
Hi! when I make this nougat, I pour the sugar very very slowly and a little at a time, and I wait for it to be well incorporated.If the sugar hardens around the hook, that might be the reason. it takes me few minutes to add all the cooked sugar. Do you use a thermometer to measure the sugar temperature?
I also try at 135 degree, from the classic recipe. You will obtain a soft nougat. a 145-150 you will have a harder type of nougat. I found that with the chickpea water, the result was better. Did you also reduce the chickpea water properly on the stove, to make it thicker? That’s an important step.
Can i skip the edible paper i just want to make nougat i dont care about shape i just want to eat it and i want it sugar free but delicious
You could but the nougat will stick to everything
😀👍🏼💕
: )
Once I poured the glucose + sugar, the aquafaba lost it's structure and became liquid like oil, what could've gone wrong?
Did you reduce the chickpea water enough?
I love AQUAFABA
Aquafaba is a great egg white replacer !
Comment avoir la traduction française?
En bas à droite de l’écran, il y a un bouton pour la traduction.
Why don’t you boil the nuts for a few minutes some you can remove the skins before roasting?
You could if you don’t like the skin. But when you roast them, the skin becomes crispier and I like that.
Nougat Blanc Guys
It’s a killer recipe.
LIONEL?
Yes?
@@myveganprovence I watched and looovvved your Christmas video and I'm hoping that you will show us how to prepare EVERY dish in that video, one dish per month 😀?
White sugar isn’t vegan though. I will create a alternative.
It depends which sugar brand and where you live. It is true that many Brands use it is commonly filtered with bone char. You need to look for brands who mention vegan friendly in the package. Another option is to use refined beet sugar. Beet sugar never involves the use of bone char because sugar beet juice is far easier to refine and process compared to cane juice, making it a vegan-friendly option.Raw sugar is typically suitable for vegans. Even though sugarcane is usually used in raw sugar, filtration is skipped in manufacturing to make it “raw”, so no bone char is involved in the process. Likewise, demerara sugar, muscovado sugar and non-white golden caster sugar also skip the bone char filtration process, making them vegan-friendly choices as well.
Êtes vous français ?
Oui, absolument
U r speaking English but sims like French 😅
I am French. This is a French food cooking channel 😁
@@myveganprovence yes I see ur emoji flag Merci beaucoup
🤗🤗🤗😘
Thank you! 😊💚
You’re welcome 😊