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So I have this list of kitchen challenges. Yes, one of those, and a thing that I’ve really been itching to try out is Nougat de Montélimar (“fransk nougat” in Danish). Waaay back in the ancient and vaseline-lensed days of my childhood, my mother would get these flat round tins of turrón/torrone from work, which is the Spanish/Italian version of what you can see above. Roasted almonds enveloped in a glossy, meringue-adjacent honey boil-up of chewy-hard deliciousness. Hell, anything that needs three hyphens for a description must be good, right? My fingers (“the old flippers” as my grandmother would have said) certainly made the trip to the candy plate about a gazillion times, when I served the first round of homemade nougat this Sunday.
Tags: fransk konditorkunst., fransk nougat, French Pastry Arts, Nougat de Montélimar, Paris-Brest
