Nougat Glacé Choux with Orange Caramel
Try this Nougat Glacé Choux with Orange Caramel recipe, or contribute your own.
Try this Nougat Glacé Choux with Orange Caramel recipe, or contribute your own.
- 4 eggs
- 4 egg whites
- pinch salt
- 1 tbsp sugar
- 90 g unsalted butter
- 60 g hazelnuts roughly chopped
- 50 g pecan nuts or walnuts roughly chopped
- 100 g candied fruit preferably orange peel and candied kumquats, roughly chopped
- 3 tbsp runny honey (i used a strong pine honey)
- 300 ml whipping cream chilled
- 140 g water
- 100 g milk
- 1 tbsp orange flower water
- 150 g flour
- 160 g sugar
- 120 g salted butter
- 200 g whipping cream
- grated rind of an orange or 3 kumquats
- 1 tbsp cointreau or grand marnier
- Carbohydrate 33.509769803177 g
- Cholesterol 98.7304885431 mg
- Fat 32.6963489131 g
- Fiber 0.200000002980232 g
- Protein 5.071486324915 g
- Saturated Fat 20.5422542855816 g
- Serving Size 1 1 Serving (228g)
- Sodium 8415.00112544403 mg
- Sugar 33.3097698001968 g
- Trans Fat 2.1348223331404 g
- Calories 438 calories
Step-by-step
- Put a glass bowl in the freezer in preparation for whipping the cream.
- Whisk the egg whites until they form soft peaks.
- Heat the honey in a pan until it starts to bubble. Pour it hot onto the egg whites then whisk for another minute or two.
- Whip the cream in the chilled bowl until it’s stiff. Add the nuts and fruit (but keep some aside for the decoration) and fold the mixture gently into the beaten egg whites.
- Pour into mini muffin molds (I used silicone), or simply into a sealed container and freeze.
- Preheat the oven to 180°C.
- Boil the water, milk, orange flower water, salt, sugar and butter in a large saucepan.
- Once boiling, quickly add the flour and whisk until the dough is smooth and comes away from the sides of the pan.
- Transfer to a mixing bowl (or electric mixer) and gradually add the eggs. Whisk until you have a lovely smooth, sticky paste.
- At this point, you can transfer the pastry to a piping bag and keep refrigerated for up to 5 days.
- Using a piping bag, pipe out small heaps on baking trays covered in greaseproof/baking paper (or Silpat) Leave a good space between each mound, as they will spread out during baking.
- Brush with a glaze of one egg yolk mixed with a tablespoon of water.
- Bake in the oven for 20 minutes.
- Put the sugar with a few drops of water into a small saucepan.
- Using a wooden spoon, stir it now and again over a medium heat until a golden syrupy caramel forms. This should take about 10 minutes.
- Mix in the butter, still over the gentle heat and keep stirring for about 10 minutes until thickened.
- Turn down the heat and add the cream, zest and liqueur gradually.
- The caramel can last up to 3 weeks if stored in a sealed jar in the fridge.
- When ready to serve, just reheat gently for a few seconds in the microwave and dribble (the sauce.)
- When choux buns are cool, cut them in half and fill with a scoop or mini mold of nougat ice cream.
- Warm the orange caramel in the microwave just for a few seconds and dribble over the buns. Decorate with candied fruits and the extra toasted nuts.
My Delicious Adventure with Nougat Glacé Choux and Orange Caramel
As a busy professional woman, juggling work and a social life, finding time for elaborate cooking can feel like a luxury. However, there are moments when the sheer joy of creating something beautiful and delicious becomes irresistible. This weekend, that moment was fueled by a craving for something sweet, something elegant, something utterly decadent: Nougat Glacé Choux with Orange Caramel. The process, while requiring a few steps, wasn't as daunting as it initially appeared, and the results? Absolutely worth every minute.
The initial stages, preparing the nougat glacé, felt a bit like a science experiment. The precise whisking of egg whites, the careful folding in of cream and nuts – it demanded attention and precision. Yet, the anticipation of the creamy, nutty delight kept me engaged. The aroma of honey, warm and inviting, filled the kitchen, promising the sweet reward that awaited. It was a sensory experience, a moment of mindful creation in the midst of a busy week. Freezing the mixture was a clever move; it allowed me to tackle the choux pastry the next day without feeling overwhelmed.
The choux pastry itself proved to be surprisingly manageable. The recipe was clear and concise, guiding me through each step with ease. The moment the perfectly piped choux puffs emerged from the oven, golden brown and puffed to perfection, was immensely satisfying. It's a testament to the power of a good recipe and the rewarding nature of baking. It was a quiet moment of self-care, allowing my mind to unwind as my hands worked the dough.
The orange caramel was a delightful surprise. The process of slowly melting sugar, adding butter, and stirring until it thickened was meditative and strangely satisfying. The end result? A rich, intensely flavored caramel with just the right balance of sweetness and tang. The aroma alone was enough to make my mouth water. It was the perfect counterpoint to the rich nougat, adding a layer of sophisticated flavor that elevated the entire dessert.
Assembling the final product was pure joy. The delicate choux puffs, filled with creamy nougat ice cream, were topped with the luscious orange caramel. A sprinkle of candied fruit and toasted nuts added a touch of visual elegance. The combination of textures and flavors was exquisite: the crisp choux pastry, the cool, creamy nougat, and the rich, tangy caramel. It was a masterpiece, a testament to the magic that can happen when you take the time to create something special.
This recipe isn't just about the dessert; it's about the journey, the quiet moments of creation, and the sheer satisfaction of crafting something delicious from scratch. It’s a reminder that even in the midst of a busy life, there’s always time to savor the small pleasures, like the aroma of baking honey and the satisfying crackle of perfectly baked choux pastry. The end result, a beautiful dessert shared with loved ones, made it all worthwhile. It wasn't just a dessert, it was an experience, a memory made sweeter by the effort invested in its creation.
Beyond the personal satisfaction, creating this dessert sparked a newfound appreciation for the art of pastry-making. It was a journey of culinary discovery that not only satisfied my sweet tooth but also broadened my culinary horizons. I learned new techniques, refined my skills, and discovered a newfound confidence in the kitchen. This dessert wasn't merely a treat; it was a stepping stone to a deeper understanding of the culinary arts, a path I'm eager to continue exploring. The entire experience was far more than simply following a recipe; it was a journey of self-discovery, creativity, and the simple joy of making something wonderful.
