Egg yolk nougat

120 min
Suitable for vegetarians
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.188 kg
Water 0.495 l
Ground almond 1.5 kg
Cream of tartar 3.0 g
Glucose 0.075 kg
Cream 0.188 l
Pasteurised egg yolk 0.18 kg
Vanilla flavour 0.5 g
Elaboration
  • Make a syrup and cook it to 120 °C (248 °F) and add the yolk.
  • Mix the syrup with the rest in a stand mixer fitted with a paddle attachment.
  • Fill the mold with the mixture and let it cool.
  • Cover the uncovered surface with tempered white coating (chocolate). Let it cool until it solidifies.
  • Unmold.
Nutritional information (1 portion)
Energy
2153.61
kcal
Carbohydrates
64.51
g
Proteins
66.41
g
Lipids
181.31
g
Sugars 58.71 g
Salt (Sodium) 150.0 mg
Folic acid 46.8 ug
Vitamin C 0.0 g
Vitamin A 298.84 ug
Zinc 1.49 mg
Iron 2.27 mg
Calcium 66.3 mg
Cholesterol 444.45 mg
Polyunsaturated fatty acids 1.75 g
Monounsaturated fatty acids 6.88 g
Saturates 10.69 g
Fiber 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.