Chocolate box chocolates: Strawberry Nougat
A light and refreshing strawberry nougat that uses strawberry puree as one of the ingredients.
Equipment
- 5 quart planetary stand mixer
Ingredients
Egg White Meringue
- 60 grams egg whites (2 egg whites)
- 100 grams glucose syrup
Syrup Slurry
- 300 grams Sugar
- 180 grams Strawberry Puree
- 250 grams glucose syrup
- 360 grams Water
- 3 grams Salt
Graining Agents & Fats
- 200 grams Donut sugar Powdered sugar can be used
- 50 grams Liquid Vegetable Oil
- 8 grams Strawberry Flavor
Instructions
Set up and Egg White Meringue
- Prepare a 9 x 13" pan with lightly oiled parchment paper. Set aside
- Weigh out donut sugar, liquid vegetable oil, and flavor. Set aside.
- In a 5 quart planetary mixing bowl, combine glucose syrup and egg whites. Mix on low for 20 seconds to combine the glucose syrup and egg whites. Turn off mixer.
Syrup Slurry
- In a heavy duty, thick bottomed pot, combine sugar, glucose syrup, water, salt, and strawberry puree. Turn heat to medium and begin stirring. You will stir this whole time.
- When syrup reaches 234F, turn your mixer speed to high. Continue to cook and stir your syrup as the egg white meringue whips.
- Cook syrup mixture into 256F. Turn off heat. Leave the 5 quart mixer on high.
- With the egg whites whipping, slowly stream syrup slurry into the egg whites. You need to do this slowly so it does not collapse the meringue.
- Once all of the syrup has been incorporated, mix on high for four additional minutes.
- Turn mixer to low.
Fats, Finishers, Flavors
- Add in liquid vegetable oil and flavor. Mix for 30 seconds. Add in powdered sugar. Turn mixer to high for an additional 30 seconds.
- Pour on prepared parchment. Top with an additional sheet of lightly oiled parchment paper, smoothing out the nougat underneath.
- Let nougat sit for 12 hours before using further. Nougat can be wrapped as an individual item, used in a candy bar layer, or dipped in chocolate.
Dipping in chocolate
- Cut nougat in 1” x 1” squares, using a sharp, oiled, knife or pizza cutter. After you cut a square, place it on a lightly oiled piece of parchment paper before moving to the next square to cut.
- Instructions. Melt ½ of your dark chocolate in a microwaveable safe glass bowl in 30 second intervals. Melt until chocolate is fluid and reaches 113F. Add in half the remaining chocolate, stirring it until it melts. Add in remaining chocolate, stirring it until it melts. Chocolate temperature should be between 90-94F after all chocolate has been added.
- Bottom strawberry nougat square by picking up the strawberry nougat square and sliding it along the spatula you used to temper your chocolate.
- Place bottomed nougat on non-oiled parchment paper. Repeat until all nougat pieces have been bottomed.
- Retemper chocolate if chocolate has cooled too much to fully dip nougat. You do not need to refrigerate nougat squares if you are retempering chocolate.
- Fully dip strawberry nougat square into chocolate. Place on parchment lined baking sheet and allow to cool and harden. Do not refrigerate.
Video
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