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Nougat with Orange and Saffron
Nougat with Orange and Saffrond
Ingredients (5 units)
55 grams of butter / 90 grams of chocolate semiamargo cover / 180 grams of hazelnut praline / 45 grams of hazelnut paste / 1 tablespoon of orange zest coffee / 1 and a half capsules of saffron powder.
1. Melt butter and chocolate covered in a bain-marie or in the microwave.
2. Add the praline and hazelnut paste and mix with a rubber spatula and stir until integrated.
3. To perfume with the orange rranium and to add the saffron in powder.
4. Mix until the preparation has a pasty consistency.
5. Spill the mixture in 5 different independent molds of 5 x 11 cm, lined with a waxed paper base, until it is 1cm high. Expand evenly.