nougat de tours recipe

Monday 12 August 2019

Nougat de tours.

• Pastry -- cream butter, sugar and salt then add the egg. Mix in the flour until a dough ball forms, then refrigerate for 15 minutes.
• Roll out the pastry and put in a 20 cm loose based sponge tin, without trimming. Put back in the fridge for 15 minutes.
• Heat the oven to 200C.
• Macaronade -- mix the sugar and almond meal together. Beat the egg whites until stiff. Fold in the almond meal and sugar.
• Filling -- spread the jam on the pastry base then distribute the peel evenly over the base.
• Pile the macaronade on top of the tart, using a spatula to spread it right to the edges and rough it up a bit to create attractive peaks.
• Sift icing sugar over the macaronade and let the tart sit at room temperature for 15 minutes.
• Sift more icing sugar over the tart then bake for 30 minutes.
• Remove from oven and cool on a rack. Once cool remove from the tin. Serves 6.

4 comments:

looks delicious

That jam is from Cost Plus in the US. Amazing that it ended up at Noz.

I was happy with how it turned out, but would change the recipe if I did it again. It's very sweet and the candied papaya is weird.

It's made in Belgium, according to the label, so I wonder if it was part of a batch that never made it to the States for some reason, and became overstock so Noz bought it.

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Tours nougat cake (nougat de Tours, Central Loire Valley region)

This speciality from the town of tours is not actually nougat, but a cake filled with fruit and a type of almond meringue called macaronade (macaron mixture)..

preparation

Ingredients

• 375 g packet frozen ready-rolled sweet shortcrust pastry (see Note), thawed
• 60 g apricot jam
• 150 g glacé fruits, sliced
• 80 g (⅔ cup) almond meal
• 75 g (⅓) caster sugar
• 3 egg whites
• 1 tsp cream of tartar
• icing sugar, to dust

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Bring the world to your kitchen

Preparation time: 15 minutes Baking time: 30 minutes  

Have you tried Tours nougat? It's unique ... Here's a nougat that has nothing in common with its counterparts from other regions. Descended from the Roman nucatum (from nux, walnut), Tours nougat was originally a walnut or almond-based mixture, with the nougatine being a combination of light caramel and unblanched  crushed almonds.

The recipe as we know it today was set in the 19th century. It is said, however, that the recipe was already known in the Tours region during the time of Leonardo da Vinci, a great lover of almonds and candied fruits. It is definitely a recipe to try at home. 

Tours-style nougat can be made fairly easily at home because you simply spread over sweet pastry some apricot jam, candied fruit and a "macaronade" of almonds, then bake for half an hour in a moderate oven. It is then sprinkled with icing sugar. If you travel to the Tours region, you can try it at many pastry shops, in single portions on the classic shape. 

• Beat the egg whites to stiff peaks.
• Gently mix in the previously-combined powdered almonds and granulated sugar.

Sweet pastry

• Combine the butter, sugar, egg and salt.
• Gradually mix in the flour, adding a little water if necessary. Refrigerate.
• Roll out the pastry and line an 18 cm (7") tar pan.
• Spread a thin layer of apricot jam over the bottom and sprinkle in the candied fruits.
• Spread the macaronade over top.
• Sprinkle with icing sugar.
• Bake in a 210° - 220° C (425° - 450° F) oven for 30 minutes. Let cool slightly before removing from the pan.

• Réservation

La recette du mois : le nougat de Tours !

Découvrez d'autres recettes du Val de Loire

Plus de recettes

Connaissez-vous le nougat de Tours ? Une recette tourangelle à base de pâte sucrée, de fruits confits et de confiture d’abricots… Un véritable délice !

L’histoire du nougat de Tours

Commençons par répondre à la question que tout le monde se pose (oui, on vous voit derrière votre écran !) : NON, le nougat de Tours n’est pas une copie du célèbre nougat de Montélimar , il n’a même rien à voir avec la spécialité drômoise.

Passons aux choses sérieuses avec l’histoire du nougat de Tours, qui aurait vu le jour à la Renaissance, période où Léonard de Vinci, grand amateur d’amandes et de fruits confits , vivait dans son château du Clos Lucé, à Amboise.

Au XIX e siècle, le nougat de Tours est particulièrement apprécié par les voyageurs, puisque la pâtisserie tourangelle peut se conserver plusieurs jours sans problème.

Tombée en désuétude au fil du temps, la recette du nougat de Tours fut remise au goût du jour par le chef Charles Barrier, l’un des plus grands chefs français du XX e siècle et seul chef triple étoilé du Guide Michelin en Val de Loire (en 1968).

Depuis 1998, la recette du véritable nougat de Tours est définie par la Confrérie gourmande du nougat de Tours .

La recette : la véritable recette de la confrérie gourmande du nougat de Tours

Un fond de tarte recouvert d’une marmelade d’abricot, de dés de fruits confits et d’une macaronade d’amandes… On vous détaille les étapes à suivre pour réaliser un délicieux nougat de Tours .

Commençons par les ingrédients, pour 6 personnes :

• 140 g de farine
• 80 g de sucre semoule
• 70 g de beurre
• 1 œuf
• 150 g de fruits confits (melon-papaye) coupés en dés
• 50 g de confiture d’abricots
• 80 g de poudre d’amandes
• 100 g de blanc d’œuf
• sucre glace

Commencez par préparer la pâte sucrée , en mélangeant bien le beurre, 35 g de sucre glace, l’œuf et une pincée de sel. Ajoutez ensuite la farine et un peu d’eau si besoin. Formez une belle boule et placez-la au frais.

Enchaînez avec la macaronade . Pour la réaliser, mélangez le sucre semoule et la poudre d’amandes dans un bol. Montez les blancs d’œufs en neige et ajoutez-y très délicatement le mélange.

Ensuite, vient l’ étape du montage . Prenez un moule à tarte (idéalement de 18 cm de diamètre) et étalez-y la pâte sucrée que vous aurez préalablement étalée. Déposez une fine couche d’abricot , saupoudrez de fruits confits et versez la macaronade sur le tout.

Saupoudrez la pâtisserie de sucre glace (deux fois à quinze minutes d’intervalle) avant d’enfourner et de faire cuire le nougat de tours au four, pendant 30 minutes, à 180 °C (chaleur tournante).

Il ne vous reste plus qu’à servir et à déguster cette délicieuse pâtisserie nature, ou accompagnée d’une rafraîchissante boule de glace vanille, d’une onctueuse crème anglaise ou d’un succulent coulis de fruits.

Cette recette vous a plu ? Testez également les macarons de Cormery , une autre spécialité gastronomique de Touraine !

Crédit photo : © Jean-Christophe COUTAND - ADT de Touraine

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A cook's tour of France…

Nougat Cake from Tours

Tonight we take on Gabriel Gaté’s Nougat Cake from the central Loire Valley region of France.  Contrary to its actual name, the cake is not a nougat but actually filled with an almond merengue mixture called macronade.

The recipe actually calls for confit (glacé) fruit.  These are simply fruit pieces, or sometimes whole fruits that have been preserved in sugar syrup.  I found these quite hard to find locally.  While the fluoro red and green glacé cherries were readily available, as was glacé pineapple and ginger, anything else was unobtainable at any of the regular stores and even the dedicated ‘fruit and nut’ shops I visited.  I did stumble across a great site from David Lebovitz where he describes a quick tutorial for making your own confit fruit.  I got excited for a moment imagining homemade confit pear, and raspberries before I realised the confit process would take a few days to execute… so I will have to put this project aside for a rainy weekend to investigate further.

So, given the fact that I am committed on the ‘dish a day’ challenge, I decided to take a little creative license when delivering on this recipe, and to use fresh pear and raspberry instead on the preserved version.  I think it works well with the almond mixture and the taste is wonderfully light and luscious.

I am also going to extend upon Gabriel’s original recipe and share with you my favourite recipe for sweet short crust pastry.  I learnt this recipe from Susan Loomis of Rue Tatin fame  while I was a student at her brilliant cooking school in Normandy.  The first thing I learnt from Susan regarding pastry (and indeed any food preparation) is not to ‘make it nervous’ by overworking it; secondly keep your hands cool; and thirdly try to gently and firmly ‘urge’ your pastry out (don’t just roll your pastry to death with your rolling pin).  After more than 6 years of making sweet pastry this way, I can hand on heart say that making pastry is easy.  Don’t be scared of it.  Do it quickly, purposefully, with minimal fuss and make sure you give it enough time to rest.  Follow these pointers and everything will be okay (and remember that practice makes perfect and the mistakes are still very tasty!)

Ingredients

For the sweet pastry:

• 1 3/4 cups plain flour
• 1/2 cup of caster sugar
• pinch of salt
• 4 egg yolks
• 125g butter cut into cubes and slightly softened
• A few drops of vanilla essence (or use vanillin sugar in place of the plain caster sugar)

For the cake

• 1 batch of sweet short crust pastry (recipe above) or 400g store bought pastry
• 60 g (¼ cup) apricot jam
• 150 g (5 oz) variety (3-4) of diced confit fruits (I replaced this with thinly sliced fresh pear and frozen raspberries)
• 80 g (3½ oz) almond meal
• 80 g (3½ oz) caster sugar
• 3 egg whites*
• a pinch of cream of tartar
• 50 g (2 oz) icing sugar, sifted

*Note: I used 4 egg whites just to use up what was left over from the pastry making and increased the sugar and almond meal measures to 100g each.

How to do it

Firstly make your pastry.  Find a clean, clear work surface and sift your flour directly on to it.  Make a well in the centre and tip the caster sugar and salt into the middle.  Separate your eggs (keep the whites for the cake filling).  Add the yolks to the sugar and use your fingers to blend until the sugar is dissolved (try not to catch up too much flour while mixing).

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When the sugar and egg mix is thoroughly blended, add in a few drops of vanilla (if not using vanillin sugar) and lightly blend with your fingers.  Add the chopped butter to the egg mix and push it down with your fingers to soften slightly and blend with the egg.  Use your fingers to swirl and push the mixture around, incorporating the flour bit by bit as you go (sorry I don’t have photos for this part – very messy hands!).

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As the mixture starts to come together, pull the flour in with your fingers and then push the mixture down and away from you using the heel of your hand in a scraping motion.  Continue this action until the mixture is just combined and the butter is incorporated, without overworking it.

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Form the pastry into a ball and flatten out to a disc shape.  Wrap it in clingfilm and leave it to rest for 30min to 1 hour (refrigerate if weather is warm).

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Now it’s time to get on with the cake.  Preheat your oven to 200 degrees celsius and roll out (urge) your pastry to suit a loose bottomed tart tin (mine is about 23cm I think).  The trick with rolling pastry is to flour your work surface and the pastry well (and often) and to turn (rotate) the pastry every couple of rolls to prevent it sticking.   Line the tart tin and trim the excess pastry from the edges before putting the whole tin the in the freezer to rest while you get on with the filling.

Start the filling by whisking up the 4 egg whites in an electric or stand mixer with a pinch of cream of tartar.  While this is whisking measure and mix the almond meal and caster sugar.  When the egg whites have reached stiff peaks stage take them off the mixer and gently fold in the almond meal and sugar mixture.

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Remove the tart tin from the freezer and spread the base of the pastry case with the apricot jam.  Top the jam with the chopped confit fruit (or very thinly sliced pear and raspberries if you are following my adaptation).

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Gently spread the merengue mixture over the top of the fruit, until it stops just short of the pastry edges to allow for some expansion of the merengue mixture when cooking  (you really only need a little bit of room).

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Sift over the icing sugar before baking in the oven for 30 minutes.  The idea is that the icing sugar will form a crust while cooking.  I did not measure this part and went a bit overboard with my icing sugar, so I still had a little white left when my cooking time was up, but it still tasted great!

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All done!  Just at tip – watch this cake in the oven.  My oven is usually a bit slow, however my nose was sending me warning signals on this one when the timer still had 7-8 minutes left of cooking time.  As it was, the pastry and top looked a bit over baked to me, but still tasted okay.  I think next time I will bake at 180 degrees celsius for 30 minutes and see how it goes.

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mmmm this looks SO delish!

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Nougat Tart From Tours (tarte De Tours Au Nougat) Recipe

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Ready to make this Nougat Tart From Tours (tarte De Tours Au Nougat) Recipe? Let’s do it!

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———————–TARTE DE TOURS AU NOUGAT———————– 150 g Shortcrust pastry Flour Butter; for greasing

FILLING 40 g Glace cherries 40 g Candied orange peel 40 g Candied angelica 75 g Apricot jam 4 ea Egg whites 50 g Sugar 100 g Ground almonds; mixed with 50 g Icing sugar

MACERATE 200 ml Rum

DUSTING 30 g Icing sugar

-QUELLE- ++ French Country Cooking ++ The Roux Brothers ++ PAPERMAC 1992 ++ ISBN 0-333-57670-5 ++ Typed by Rene Gagnaux

YIELD: 1 22CM_TART

(FOR A FLAN RING, about 22 cm / 9 in diameter, 2 cm / 3/4 in deep) THE candied fruits: cut into small dice and place in a saucepan with the rum. Warm slightly to speed up the maceration and leave to macerate. THE PASTRY CASE: ON a lightly floured marble or wooden surface, roll out the pastry as thinly as possible. Grease the flan ring, stand it on a baking sheet and line with the pastry. Pinch up the edges of the pastry to make an attractive, even frill. Refrigerate for 30 minutes. 15 minutes before you take the pastry case out of the fridge, preheat the oven to 200 oC (400 oF). PRICK the bottom of the pastry case with the point of a knife or a fork, line it with greaseproof paper or foil, fill with baking beans and bake blind in the preheated oven for about 15 minutes. Leave to cool slightly, then remove the beans with a spoon and lift out carefully the paper or foil. REDUCE the oven temperature to 180 oc (350 oF). PUT the apricot jam in a saucepan and heat until reduced by one-quarter. Immediately brush the glaze over the bottom of the pastry case. Spread the candied fruits as evenly as possible on top of the glaze. BEAT the egg whites until firm, then beat in the sugar. Using a slotted or metal spoon, gently fold in the ground almond and icing sugar mixture, taking care not to overwork. Pour the mixture into the pastry case and smooth the surface with a palette knife. It should be very smooth. BAKE in the preheated oven for 30 minutes. Leave in the tin for 10 ++- * VbReader 2.22 #549 * A truly wise man never plays leapfrog with a unicorn. ++- QScan/PCB v1.17b / 01-0348 * Origin: FidoNet: CRS Online, Toronto, Ontario (1:229/15) Yields 1 servings

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Nougat de Tours de Danielle

• Temps de préparation 45 min
• Temps de Cuisson 2h
• Temps de repos 50 min
• Nombre de couverts 6 à 8

Ingrédients

• 8 pêches de vigne
• 150 g de fruits confits mélangés
• 4 CS de rhum
• Sucre (comptez 75 g pour 100 g de fruit)
• 1 citron bio

Pour la pâte sablée :

• 250 g de farine
• 125 g de beurre
• 75 g de sucre en poudre
• 1 pincée de sel
• 1 petit œuf

Pour la macaronade :

• 100 g de poudre d’amandes
• 50 g de sucre en poudre
• 60 g de sucre glace
• 4 blancs d’œufs

La recette pas à pas...

Coupez finement les fruits confits et faites-les macérer pendant 2 heures dans le rhum.

Réalisez la pâte sablée : mélangez la farine, le sel et le beurre coupé en lamelles jusqu’à obtenir une consistance sableuse. Ajoutez le sucre puis l’œuf. Mélangez rapidement. Ajoutez un peu d’eau si nécessaire. Faites une boule puis aplatissez-la et laissez-la reposer au frais pendant 2 heures.

Ébouillantez les pêches de vigne afin de faciliter leur épluchage. Coupez-les en petits morceaux et placez-les dans une casserole. Versez le sucre en quantité suffisante (comptez 75 g de sucre pour 100 g de fruit) et remuez bien pour les enrober. Couvrez et mettez sur feu doux pour que le sucre fonde doucement, puis augmentez la flamme et laissez cuire. Coupez 2-3 rondelles de citron en petits morceaux et rajoutez-les à la compotée.

Réalisez la macaronade : mélangez la poudre d’amandes avec le sucre en poudre et 30 g de sucre glace. Battez les blancs et lorsqu’ils sont presque montés, versez le reste de sucre glace et finissez de monter. Mélangez le tout délicatement pour ne pas casser les blancs.

Abaissez la pâte à la taille de votre moule, foncez-le et coupez le surplus de pâte des bords. Garnissez avec 2-3 cuillères à soupe de compotée de pêches maison et étalez les fruits confits macérés. Recouvrez le tout avec la macaronade (cette dernière opération doit être effectuée très rapidement afin que la macaronade demeure ferme et légère). Enfournez pour 30 minutes à 180°C. Laissez refroidir et saupoudrez de sucre glace. Servez avec quelques fruits confits.

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Touraine Rillons Quiche - Loire Valley Gastronomy ADT Touraine

The Loire Valley Gastronomy

The Loire Valley perfectly represents la douceur de vivre  ('sweet way of life') with nice weather, tasty food, delicious wine, and friendly people. Cherished by the kings of the past and royal courts of France, the Loire region offers a pleasant pace of life, prosperity, and all the good things in life.

Rumor has it the quintessence of the French cuisine was developed in the royal kitchens of the Chateaux de la Loire . Along your way in the Loire Valley, you will inevitably set eyes on the many delicious gourmet treats of the Loire region, nicely prepared and presented.

Goat Cheese

Goat cheese is a typical confection of the region, and you will find it in all shapes and sizes. The most famous type is the long, cylindrical St Maure, pierced through the center with a straw. The legend says that you always have to start cutting St Maure goat cheese from the wider side or the goat will not produce any more milk.

Sainte Maure Goat cheese -  ©Stevens Frémont - ADT Touraine

Rillettes and Rillons

Meat used to be the pride and joy of the medieval royalties. In Touraine, some of the traditional dishes include  rillettes and rillons . Made from pig’s neck fried in fat, this cold confection is delicious when spread on a slice of fresh baguette. The locals also serve it with fouée , a regional bread cooked in a traditional wood-fired oven.

The nougat of Tours was created i n the time of  Leonardo da Vinci . This delicious treat has evolved since the 15th century, nowadays it is similar to an apricot marmalade tart with candied fruit and topped with almond macaron batter.

Nougat de Tours -  ©Stevens Frémont - ADT Touraine

Poire Tapée

Another speciality of the Loire Valley gastronomy is the poire tapée (flattened pear). This dried pear is originally from Rivarennes, where it would be flattened with a special tool. The pear could then be eaten dried or rehydrated in a dish or wine.

Wine and Cheese

Last but not least, the Loire Valley is famed for its delicious wine  and  cheese . A wide range of wines can be found in the Val de Loire - one to suit every taste. Renowned for their light taste, the Loire Valley wines go perfectly with the regional culinary specialties such as the Sainte Maure goat cheese and flattened pears.

We will offer you a wine and cheese tasting experience , as part of your personalized Loire Valley tour , depending on your preferences. We will also be happy to share with you  our special favorite restaurants  when you'll find authentic and succulent regional cuisine. This will be a  journey that your tastebuds will never forget!  The Loire Valley gastronomy is an important feature of our Loire Valley self-drive itineraries . 

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Be seduced by France Just For You's very special way of discovering the Loire Valley, its must sees and hidden beauties. In this itinerary, you will experience the "sweet life" in Touraine, stopping over in little villages to savor local goat cheese or taste amazing wines. Take the time to relax in rose gardens, or to enjoy the traditional cuisine in many small restaurants frequented by the locals.

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We could not be happier. When we first received the guide book and brochures, we thought we would not need them, but they were invaluable! Our first stay with Florence and Phil was especially memorable but really we cannot think of a highlight because it was all wonderful. We will certainly recommend your company to anyone we know travelling to France. We will send you nice photos when we get back home.

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A fantastic well-planned self-drive tour We had the most amazing time on our 6 week self-drive tour designed by Laura, travelling through Brittany, Loire, Dordogne, Medoc, Basque France, Languedoc, Provence, the Alps, Alsace and Champagne. This was a big trip for us and it was everything I’d hoped and dreamed and even more besides. All our accommodation was delightful - all different and all with unique character and a personal touch. All our hosts and guides were fantastic and we so enjoyed our time with them. Everything was so meticulously planned, so well-organised, and presented clearly with a wealth of information and practical tips for suggested activities each day to make to most of our stay in each region. Restaurant recommendations were particularly helpful. The FJFY app is outstanding! We very much hope to travel with FJFY again. Thank you for all your hard work and attention to detail in making such a wonderful trip for us.

Anyone planning a trip to France, whether for the first time or for the twelfth (like me), will benefit from the fabulous itinerary that Emilie can craft for you. My husband and I just returned from 2 1/2 weeks in the Medoc and the Loire Valley that Emilie planned for us: top-notch historic B&Bs with character, charming friendly hosts and sumptuous …

Anyone planning a trip to France, whether for the first time or for the twelfth (like me), will benefit from the fabulous itinerary that Emilie can craft for you. My husband and I just returned from 2 1/2 weeks in the Medoc and the Loire Valley that Emilie planned for us: top-notch historic B&Bs with character, charming friendly hosts and sumptuous breakfasts and table d'hotes dinners; reserved TGV train tickets and fine car rental; and most specially, unique and interesting daily suggested itineraries crafted to our specific interests. Emilie provided us an amazing detailed day-by-day BOOK with photos, maps, and historical data that would interest us. She arranged wine tastings and other visits, and booked bikes for us to ride along the Loire. Many suggestions are personal--her favorite restaurants and wines, for example, in each area. We enjoyed every one. Emilie was available at any time for advice or help if needed. We could not have asked for more personal service or a more well-chosen itinerary. We are recommending France-Just for You to all our friends! Thank you, Emilie.

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Accueil > Recettes > confiserie > nougat > Nougat de Tours

Nougat de Tours

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Dans un robot ou à la mains, mélanger le beurre en morceaux, la farine, le sucre, le sel.

Ajouter le jaune d'oeuf et l'eau, pétrir légèrement et former une boule.

Sur un plan de travail, écraser un peu la pâte avec la paume de la main, filmer et conserver dans le frigo.

Battre les blancs d'oeufs en neige. Incorporer délicatement le sucre glace et la poudre d'amandes tamisée.

Etaler la pâte après repos dans un plat beurré.

Etaler la confiture d'abricot au fond, disposer les fruits confits et recouvrir de macaronade sur une bonne épaisseur.

Enfourner au four à 180°C (thermostat 6) pendant environ 25 minutes, jusqu'à une belle coloration de la macaronade et de la pâte.

Note de l'auteur :

Très déçue par cette recette. Temps de préparation relativement long pour un résultat banal.

Magnifique ! Une recette très facile à mettre en œuvre. J'ai mis les fruits confits à mariner dans le rhum,la prochaine fois je le ferai avec du kirsch. Merci.

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The Good Life France

Everything You Want to Know About France and More...

The famous nougat of Montelimar France

• Desserts , Gastronomy , Rhône Alpes

A sticky encounter in Montélimar

Montélimar. It’s a name that just rolls off the tongue with a rhythm of its own and it happens to be home to a sweet little secret. You’ll find the town about half an hour south of Valence in the Drôme, part of the Rhônes Alpes region, well on the way to the south.

The home, if not the birthplace of nougat

Nougat has been around for thousands of years but it arrived in Montélimar in the 19 th century. With typical French flair, the locals took the original ingredients and created something uniquely French by adding eggs, their famous almonds and local honey. The result is a nougat that bears no resemblance to the mass produced, overly sweet product that many of us have tried over the years. Montélimar nougat is rich in favour and soft. Although of course it’s still sweet, it doesn’t hit you with a 3 day sugar rush or leave you desperate for water. In fact, I was told, it is the best nougat in the world and even Lady Diana, Princess of Wales partook.

The rise to success

Until the advent of fast trains and autoroutes, Montélimar was strategically placed on the main route from north to south. Endorsed by the French President of the day, Emile Loubet, from the late 19 th century onwards, nougat sales soared. Touting to passing (and often queuing) traffic, meant a captive audience and the industry was in boom.

All great things come to an end and the nougat industry was hit hard by the arrival of the fast-flowing A7 motorway (“autoroute du soleil”) which skirts the town. However, you can still find the last remaining nougat factories, like Nougat Arnaud Soubeyran, in the outskirts of Montélimar.

Evolve to survive

Arnaud Soubeyran are a 3 rd generation nougat producer who had the good luck of stumbling upon some original nougat recipes from the 1950s and adapting them. Today they’re a prestigious and bustling establishment. They’re proud of their Mediterranean almonds which I’m told have fuller flavour than Californian almonds, their floral honey and local fruit and have created an interesting tour of their factory. They still make their nougat by hand and you can watch the production process before indulging yourself in the dozens of different varieties in their shop or spending time in their restaurant.

For more information about Drôme visit :  www.ladrometourisme.com ; For a nugget of nougat visit:  www.nougatsoubeyran.com Transport: Valence has a TGV station and it’s possible to get trains from the UK, Paris or elsewhere in Europe (there’s also international car hire right next to the station). From the TGV station there are regular connecting trains. For details see:  voyages-sncf.com

Although valence has an airport, most flights are to Lyon or Grenoble.

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Cherry, Almond, Pistachio, and Honey Nougat

While paying homage to the original combination of pistachios, almonds, and cherries found in traditional French Nougat De Montélimar, we included a warm note of caramelized honey. Making nougat is a team sport, so invite a second set of hands to help maneuver the sticky sweet. Find more confection recipes in our November/December 2017 Issue .

• 1⅓ cups (187 grams) whole almonds
• 1⅓ cups (187 grams) whole pistachios
• 1 cup (336 grams) honey
• 1¾ cups (350 grams) granulated sugar
• ½ cup (170 grams) light corn syrup
• ½ cup (120 grams) water
• 1 tablespoon (15 grams) amaretto
• 1 teaspoon (4 grams) almond extract
• 3 large egg whites (90 grams), room temperature
• ½ teaspoon (1 gram) cream of tartar
• 1 cup (128 grams) dried cherries
• Preheat oven to 300°F (150°C).
• Place almonds and pistachios on a small baking sheet. Bake for 12 minutes. Turn oven off, and leave nuts in oven to keep warm.
• Line an 8-inch square metal baking pan with parchment paper, letting excess extend over sides of pan.
• In a small saucepan, bring honey to a boil over medium heat. Boil until mixture registers 252°F (122°C) on a candy thermometer.
• In another small saucepan, heat sugar, corn syrup, and ½ cup (120 grams) water over medium heat. Cook until mixture registers 295°F (146°C) on a candy thermometer. Remove from heat; stir in amaretto and almond extract.
• In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until foamy. Add cream of tartar, and beat until stiff peaks form. Add hot honey in a slow, steady stream until combined, about 3 minutes. Switch to the paddle attachment. With mixer on medium-high speed, add hot sugar mixture in a slow, steady stream, and beat for 15 to 25 minutes, depending on humidity. The longer the nougat is mixed, the harder the end product will be. If you want a softer nougat, mix for only 10 to 15 minutes. Nougat is ready when you can pinch off a small amount and roll it between your fingers without it sticking once cooled. (Be careful, your nougat will still be quite hot.)
• Add warm nuts, and stir well with a greased spatula. (Nougat should be very thick and very hard to stir.) Sprinkle half of cherries in prepared pan. Using a greased plastic bench scraper, add half of nougat. Press down with greased hands. Sprinkle with remaining cherries. Add remaining nougat, and smooth top with a greased spatula. Cover with parchment paper, and press down with bench scraper to further smooth top and square edges. Let stand overnight. Using excess parchment as handles, remove from pan. Using a sharp knife, cut into 5 equal bars or 30 square pieces. Wrap in wax paper, and tie string around the ends. Store in an airtight container for up to 1 month.

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