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The best nougat rings

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1 Comment
★★★★★ (5.0)
 

The best nougat rings

When it comes to nougat, there are always real communication difficulties between the Swiss and Germans, as nougat in Switzerland is normally sugar with almonds moulded into thin flakes. In Germany, on the other hand, nougat is a firm nut paste that is used to flavour many baked goods. In this case, we are talking about this very nougat. We have a delicious shortcrust pastry base for you that is topped with exactly this nougat and finished with hazelnut brittle and kanicker couverture. Be sure to try the recipe!

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Most important key data

Quantity: 14 large or 20 small rings

Baking time: 10 to 15 minutes

Baking temperature: 170 ºC fan oven

Difficulty level: Easy

Shelf life: 1 month

Shortcrust pastry

Granulated sugar75 g
Butter | soft150 g
Whole egg40 g
White flour225 g
Salt1 pinch of
Vanilla seeds1 pinch of

Completion

Nougat
300 g
Hazelnut brittle150 g
Couverture200 g

Manufacture

Start by making the shortcrust pastry. Beat the granulated sugar with the soft butter until fluffy and then add the whole egg and stir in briefly.

Then add the salt, vanilla seeds and white flour. Mix everything together again briefly with a hand mixer and then pour the "crumbly" dough onto your work surface. Now knead everything together to form a firm dough, press it flat, wrap it in cling film and put it in the fridge for an hour. While the dough is cooling, you can start working on the nougat.

Cut the nougat into small cubes. Place half of it in a bowl and carefully melt this part of the nougat over a bain-marie. As soon as the nougat has melted, you can remove the bowl from the bain-marie and add the other half of the nougat and stir until it has dissolved. Leave the nougat to stand at room temperature.

Baking

Preheat the oven to 170 ºC fan oven.

Take the chilled shortcrust pastry out of the fridge and roll it out on a floured work surface to a thickness of 5 mm using rolling pins. Cut out the shortcrust pastry with a round cutter (9.5 cm large | 7.5 cm small) and then cut out the centre with a small cutter (5 cm large | 3 cm small). Place the rings on a baking tray lined with baking paper and bake the rings at 170 ºC fan oven for approx. 10 to 15 minutes. You can of course also bake the cut-out centre pieces and use them as small Easter nests. Leave the baked rings to cool completely.

Once the shortcrust pastry rings have cooled completely, you can finish the pastry. You can now briefly whisk the melted nougat mixture with a hand mixer to make the mixture a little fluffier, creamier and easier to pipe. Put the nougat in a piping bag with a perforated nozzle (8 mm) and pipe a ring onto the shortcrust pastry ring. You can also use our hazelnut filling or almond filling instead of the nougat!

Press the coated ring into a bowl of hazelnut or almond brittle. This will adhere perfectly to the nougat mixture. You can then dip the nougat ring in tempered couverture or cake icing again. Finally, sprinkle with a little brittle or coat with another couverture/cake icing.

Be patient until the couverture has set and then you can enjoy this delicious cake!

Storage & shelf life

The finished nougat rings will keep for approx. 1 month. It is best to store them in a cake box.

Nutrition declaration per 100 g

Energy value in kJ: 2102 kJ | Energy value in kcal: 505 kcal | Fat: 30 g, of which saturates: 11 g | Carbohydrates: 48 g, of which sugars:34  g | Protein: 8 g | Salt: 0.13 g

 
Posted in: Seasonal recipe ideas, Sweet recipes, Autumn & Halloween, Chocolate and pralines, Cakes and pastries, Chocolate specialities, Cookies and biscuits

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Comments

  • Nougatringe
    By: Theres Heuberger On 2023-04-03
    Rating:
    ★★★★★ (5.0)

    Leider kann man das Rezept nicht ausdrucken. Wenn man es öffnet kommt immer das Rezept der Schwarzwälder Kirschtorte

    Replied by: Thomas Ramseier On 2023-04-03 Hallo Theres, vielen Dank für die Info, dies sind wir noch am Anpassen, sollte bis am Abend bereit für den Download sein. Danke für die Meldung und Geduld. Süsse Grüsse vom miniSchoggi-Team

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