Nougat Glacé Recipe

Infuse base and make custard

In a medium saucepan, combine the whole milk and 1 cup of the heavy cream. Warm over medium heat until just steaming (do not boil). In a separate bowl, whisk the egg yolks with the granulated sugar until smooth and slightly pale. Temper the yolks by whisking a ladleful of the hot milk mixture into the yolks, then slowly whisk the warmed yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or rubber spatula, until the custard thickens and coats the back of the spoon (about 6–8 minutes, 175–180°F / 80–82°C). Remove from heat.

Finish custard and incorporate flavor

Stir in the honey, vanilla extract, softened butter and a pinch of salt into the hot custard until melted and smooth. Add the praline paste and whisk until fully incorporated. Allow the custard to cool slightly (10–15 minutes).

Whip cream and fold

In a chilled bowl, whip the remaining 1 cup heavy cream to soft peaks. Gently fold about one-third of the whipped cream into the warm (but not hot) praliné custard to lighten it, then fold in the remaining whipped cream until homogenous and airy. Fold in the chopped toasted nuts and finely chopped dark chocolate, reserving a small handful for garnish.

Freeze Nougat Glacé

Pour the mixture into a loaf pan or terrine lined with plastic wrap for easy removal, smoothing the top. Press in a few extra meringue pieces if using whole kisses. Cover tightly and freeze for at least 6 hours or overnight until firm.

In a small heavy saucepan, combine the packed brown sugar and maple syrup over medium heat. Stir just until the sugar dissolves, then let the mixture come to a gentle simmer without stirring. Cook for 3–4 minutes to concentrate flavor. Carefully whisk in the warm heavy cream (mixture will bubble vigorously). Reduce heat to low, add the butter, grated ginger, vanilla extract and salt, stirring until smooth and slightly thickened (about 2–3 minutes). Taste and adjust salt or ginger. Remove from heat and let cool to room temperature; the caramel will thicken as it cools. Keep warm or reheat slightly before serving if needed.

Remove the nougat glacé from the freezer about 10 minutes before serving to allow it to soften slightly for easier slicing. Unmold onto a serving platter.

Slice the nougat glacé into 1–1.5 cm thick slices. Drizzle each slice with 1–2 tablespoons of the warm (or slightly cooled) maple-ginger caramel. Scatter the reserved chopped nuts, extra praline paste (small dots or a thin swirl warmed to loosen), and crushed meringue over the top for texture. Garnish with the reserved dark chocolate pieces.

Serve immediately; leftovers can be wrapped tightly and kept in the freezer up to 2 weeks. Rewarm caramel before serving again.