Nougat Glacé Praliné Recipe

Toast hazelnuts

Preheat oven to 175°C (350°F). Spread 200 g whole hazelnuts on a baking sheet and toast for 10–12 minutes until skins blister and nuts smell fragrant. Remove and let cool slightly.

Rub the warm hazelnuts in a clean kitchen towel to remove most loose skins. Some skin can remain; it adds flavor.

Place 120 g granulated sugar in a medium saucepan over medium heat. Heat, stirring occasionally until sugar melts to a clear amber caramel. Watch carefully to avoid burning.

Immediately add the toasted hazelnuts to the caramel and toss quickly to coat evenly. Work swiftly to prevent caramel from hardening in the pan.

Pour the caramel-coated nuts onto a parchment-lined tray and spread so they cool in a single layer. Let cool completely until brittle, about 15–20 minutes.

Break the brittle into pieces and transfer to a food processor. Pulse until a fine crumb forms, then continue processing; the oils will release and the mixture will become a smooth paste. Scrape down the sides as needed. When smooth, add 15 ml oil and 1 tsp fine sea salt and process 30–60 seconds more until shiny and spreadable. Set aside 220 g of this praline paste for the recipe and reserve any extra.

Prepare sugar syrup and meringue

Place 100 g granulated sugar and 20 ml cold water in a small saucepan and stir to moisten. Add 40 ml water separately in a clean small pan with 30 ml corn syrup (if using) for a slightly different method, or combine to make a single syrup — the goal is a 118–121°C (244–250°F) syrup. Heat the sugar mixture over medium-high heat without stirring (you can gently swirl) until it reaches 118–121°C on a candy thermometer. This will take several minutes. Meanwhile, start whipping 3 egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium speed until they form soft peaks.

When the syrup reaches 118–121°C, with the mixer running on medium-high, carefully and slowly pour the hot syrup in a thin stream into the whipped egg whites to create an Italian meringue. Be careful to avoid the whisk. After pouring, continue beating until the meringue cools to room temperature and becomes glossy and thick (about 6–8 minutes). Add a pinch of fine sea salt and 1 tsp vanilla paste or extract toward the end and blend.

Whip cream

Chill a separate mixing bowl and the whisk briefly if needed. Pour 400 ml chilled heavy cream and 30 g powdered sugar into the bowl and whip to soft-medium peaks. Do not overwhip; the cream should be aerated but still plump and foldable.

Fold 1/3 of the whipped cream gently into the cooled Italian meringue to loosen it, using a rubber spatula and folding motions. Then fold in the remaining whipped cream in two additions until fully combined and uniform.

Add a pinch of fine sea salt and fold gently to incorporate. At this stage you have a light frozen nougat base ready to be flavored with praline.

Prepare a loaf pan (about 22–25 cm / 9-inch) or another mold by lining with plastic wrap or parchment leaving overhang for easy removal, and lightly grease with 1 tsp neutral oil to prevent sticking.

Incorporate praline

Reserve 220 g of praline paste. Warm the praline slightly (10–15 seconds in microwave on low power or by stirring) so it becomes soft but not hot. Fold approximately 180 g of the praline paste into the nougat base in 3 additions: spoon blobs of paste over the base and fold gently until streaks remain. Reserve about 40 g of praline for swirls and garnish. You want visible praline ribbons rather than fully blended paste.

Add chopped hazelnuts and chocolate ripple (optional)

Fold in 50 g roughly chopped toasted hazelnuts evenly through the mixture. If using chocolate ripple, melt 50 g dark chocolate gently (double boiler or microwave in short bursts) with a teaspoon of neutral oil to make it pourable. Let it cool to warm (not hot).

Spoon half of the nougat mixture into the prepared pan, then dot with half of the reserved softened praline in teaspoons and drizzle or drop thin ribbons of the melted chocolate across the surface. Add the remaining nougat mixture, then dot with remaining praline and more chocolate drizzle. Use a skewer or knife to make gentle swirls — do not overmix; you want marbling.

Smooth the top, cover the surface with plastic wrap pressing gently to eliminate air, then wrap the entire pan and freeze until firm, at least 6 hours or preferably overnight for best texture.

Unmold and serve

When frozen solid, remove the nougat glacé from the freezer 5–10 minutes before slicing to ease cutting slightly. Use a hot, dry knife (dip in hot water, wipe dry between cuts) to make neat slices. Serve immediately. Keep kept frozen and return to freezer between servings; thaw only briefly if needed.