Novelty Nougat Summer Roll
You many recall a while back I made a cake sized novelty Chomp Chocolate Bar. After a friend recently went though my website index and saw the Chomp Chocolate Bar recipe of course I had another challenge thrown at me fairly swiftly.
Not one to disappoint, the next day I was in the kitchen with a belly full of summer rolls that were a must to devour to ensure I was 100% all over the ingredients, taste and texture.
This experimental session was my first endeavor at making nougat (multiple times to get the texture spot on) and did include many modifications along the way, however in the end the outcome was amazing!
- 50g peanuts
- 15g desiccated coconut
- 140g sugar
- 125g glucose syrup
- 1 egg white
- ¼ vanilla essence
- 40g cream
- 125g milk chocolate
- Place the peanuts into a pan and on low heat roast the peanuts on the stove until a slight golden colour forms. Set the peanuts aside.
- Place the coconut into the same pan and again roast until the coconut has a slight golden colour. Set aside.
- Place a piece of baking paper on a tray with oil spray on both sides of the paper.
- To make the chocolate place the cream in a saucepan on a low heat on the stove and add in the chocolate chip pieces. Once the chocolate begins to melt you can remove off the heat and stir the mix until the chocolate is smooth and glossy. Set aside for later.
- Place the sugar, glucose syrup, and 20ml of water in a saucepan and stir on a medium low heat for 10 minutes.
- In the meantime place approx. 10cm of water in an empty the sink to cool down the bottom of the saucepan immediately for later.
- Beat the egg white with electric beaters until firm peaks have formed.
- Increase the heat of the stove for the sugar mix to high until the mix boils, then place a sugar thermometer in the mix and keep an eye on the temperature.
- Once the temperature hits 150c degrees remove off the heat and place the bottom of the pan in the sink of water for 5 seconds or until the bubbles subside. This will stop the temperature climbing past 150c.
- On a medium speed of the electric beaters whish the egg whites again while you carefully pour the sugar syrup into the egg white mix in a slow and continuous flow. NOTE It is important not to pour the sugar syrup on the side of the bowl or on the beaters as the syrup with seize before it is incorporated into the mix.
- Once the syrup is all added in continue beating for an additional 3 minutes.
- Add the vanilla and the peanuts to the mix, stirring to combine.
- Spoon the nougat mix onto the baking paper in a log shape and roll the baking paper, twisting the paper at both ends to ensure the nougat is tightly enclosed in the log shape. Place in the freezer for 15 minutes to set.
- On another piece of oiled baking paper spread out the chocolate mix from earlier in a fat log shape, big enough to cover all sides of the nougat log.
- Remove the log from the freezer as well as the accompanying paper and place on the spread chocolate.
- Roll the baking paper with the log in the center ensuring the log is completely covered in chocolate.
- Again twist the ends of the baking paper to enclose the log with chocolate and carefully with your hands place some pressure on the log while rolling to ensure a full distribution of the chocolate on the nougat. Place in the freezer again for 5 minutes.
- Remove the roll from the freezer and carefully unravel the paper completely.
- Sprinkle the coconut all over the baking paper and roll the log along the paper, pushing the coconut into the roll as you roll it.
- For the last time re-roll the log in the baking paper and twist the sides.
- Place in the freezer for 10 minutes to set, following cut to enjoy.
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