Thursday, 7 November 2013

Peanut Nougatine Chocolate Truffle Slicing / Sharing Log - A Real Treat !


Often, my creations don't come out as I originally intended. Like this one... 

In the beginning, I intended to make a peanut nougat - but on tasting the mixture, decided it was a bit too sickly sweet on it's own and then transformed it into these slicing bars.

Thankfully, I made a note of exactly what I did / used along the way ! If you have made marshmallows before, you'll find this a breeze.

Actually, I think it would be mind blowing done with pistachio nuts and dipped in white or dark chocolate.... 

This recipe creates quite a large batch. Either 6 large slicing bars, or 4 large / 4 medium or 8 medium. Ideal for Christmas hampers !

Recipe

 Ingredients .... For the Nougatine : 

2 egg whites
1.1/2 cups / 320g granulated sugar 
150ml corn syrup (or glucose)
150ml golden syrup
2tsp of Frangelico (hazelnut liquer) - if you have any
2tsp vanilla extract
60ml water
150g of crunchy peanut butter - eg Sunpat / JIF
sea salt
125g of white chocolate

200g salted peanuts

Ingredients ...... for the ganache

500g of milk (or dark) chocolate
1 tsp glucose / corn syrup
275g double cream

Belgian couverture chocolate for coating (sorry - I did not weigh how much I used)

You will need liquid glucose. Liquid glucose is very very thick and sticky - not unlike golden syrup I suppose - but totally clear and even stickier still. Most supermarkets stock it in 140g tubes, or you can buy it from Boots The Chemist. Do ask for it at Boots though as it is generally not on display. Alternatively, corn syrup is what is used in most American recipes for nougat. I've just found it on Ebay and Amazon in the UK, so if you are struggling for liquid glucose then you will need some corn syrup.

You CAN use all corn syrup / glucose in this recipe if you prefer. I wanted a golden tint from the golden syrup for this nougat, but all golden syrup would have made it far too sickly sweet. It's seriously sweet as it is ! I'd suggest you invest in some corn syrup...

You WILL need a sugar thermometer. Don't even think of trying this without one - temperature is absolutely critical. Too high and you'll burn the caramel part and too low it'll just never set....

For those in the UK, corn syrup can be bought from Amazon.co.uk. Works out considerably cheaper than buying liquid glucose. Golden syrup can be used as a substitute, but it's a lot sweeter in taste. Worth investing in corn syrup for candy making - the difference (ease) is incredible. Some larger branches of TESCO now also have a small American isle and now stock corn syrup.

METHOD

Scrape the seeds out the vanilla pod and put aside (if using instead of extract). Put the pod itself and the sugar, corn syrup, golden syrup and water into a large, heavy based saucepan (preferably non stick - you'll appreciate that later !)

Bring these slowly to a rolling boil and keep on the heat until temperature reaches 248  to 250deg F. This will take about 15 to 20 mins.

Melt the chocolate, peanut butter and vanilla / frangelico together.

Whip the egg whites to firm peak. With the mixer on full, pour in the hot syrup on to the egg whites. Now mix in the melted chocolate / peanut butter / vanilla / frangelico. Only mix for about 1 > 2 minutes after adding the peanut butter mix. 

Scrape into a well oiled 8" square silicone mould / pan and sprinkle with Maldon sea salt. Leave to cool and then refrigerate until set.



Remove from the mould and place between two sheets of greaseproof paper. Roll out to approx 14" square. You can now cut this into two pieces, or leave whole and cut later....  I put my nougatine (bottom paper still in place) on top of my tray. The tray I used is a vegetable roasting tray that came from Lakeland. It's very handy and big - also fits perfectly over my sink !


Pulse the salted peanuts a couple of times in a food processor to break up a little, then spread all over the nougatine and press into the surface.


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To make the ganache : scald the cream - ie put in a pan and bring just to the boil. Make sure to stir constantly so it does not catch on the base of the pan.

 Put the chocolate in the microwave for about 1 minute to start it softening. Take cream off the heat, and then pour over the chocolate. Add the glucose / corn syrup. Mix with a spatula until all the chocolate has melted and emulsified with the cream. Set aside to cool and thicken. It's ideal if you shove it in the fridge for an hour or two.

When spreadable (a bit like nutella out of a jar - actually - that would be a damn good cheat !), use all of it to spread over the nougatine.


Put in the fridge to harden up a bit for another hour or so.

I then trimmed up the end with a knife and cut it into two pieces.

Dust your hands and work surface liberally with icing sugar. Use the paper to help roll each piece up from the long end, much like a swiss roll. You'll end up with what looks like those marrowbone things for the dog !


Roll out each large sausage and then divide as required. I made 4 great big fat pieces about 8" long and 2" dia, plus 4 smaller ones - approx 6" long and 1" dia.

Wrap each piece individually in cling film / saran wrap and pop in the freezer for an hour or two to harden. They need to be quite firm and stay rigid when you handle them for dipping in chocolate.

When hardened (but NOT frozen solid !) remove from the freezer. Temper some Belgian couverture chocolate - either milk or dark - white will be much too sweet. I have no idea how much chocolate I used - but I'd guess around 500g.

Put on a pair of disposable vinyl gloves and dunk the whole bar in the chocolate, allowing excess to run off. Don't try dipping these with forks etc - at this size, you've no chance ! The gloves may stick to the chocolate a little, so take fingers straight back off and immediately re dunk.

Place on a silicone baking sheet and allow to harden. The chocolate will harden quickly as the bars are quite cold.


Store and serve the bars at room temperature. Slice with a warm, sharp knife into 1cm / 3/8" thick slices.

Enjoy !



Mum - one is on it's way to you. Oliver and I thoroughly enjoyed our visit from Nanny and Pappy last weekend. x


Sarah-Jane Nash - www.siliconemoulds.com - November 2013

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