Nougat curls

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix flour, icing sugar, cinnamon and salt. Add egg and butter in pieces and knead everything into a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Roll out the short pastry thinly on a floured work surface. First cut out circles (approx. 5 cm Ø), then cut out a hole (approx. 2 cm Ø) in the middle of each circle. Knead the rest of the dough together again and cut out further rings until the dough is used up.

2. 2

   Place the rings on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for 10-12 minutes. Let them cool down. In the meantime, roast hazelnut kernels in a pan without fat and let them cool down. Place the nougat mixture in the packet in a hot water bath and briefly warm it up. Pour into a bowl, stir until creamy (if too soft, refrigerate again briefly) and place in a piping bag with a perforated spout. Spray a nougat ring on each curl and place 6-7 hazelnut kernels on top. Put the rings in a cool place for at least 4 hours. Coarsely chop the dark and milk couverture and melt in a hot water bath. Let the couverture cool down again, then warm it up again and dip the curls upside down into the couverture. Drain well and place on a cake rack or baking paper.

3. 3

   Pour into a bowl, stir until creamy (if too soft, refrigerate again briefly) and place in a piping bag with a perforated spout. Spray a nougat ring on each curl and place 6-7 hazelnut kernels on top. Put the rings in a cool place for at least 4 hours. Coarsely chop the dark and milk couverture and melt in a hot water bath. Let the couverture cool down again, then warm it up again and dip the curls upside down into the couverture. Drain well and place on a cake rack or baking paper. Let the curls dry in a cool place. Coarsely chop the white couverture and melt it on a hot water bath. Put the couverture in a freezer bag and cut off a small corner. Decorate the curls with fine chocolate strips and put them in a cool place to dry again. Results in about 50 nougat curls

4. 4

   Let the curls dry in a cool place. Coarsely chop the white couverture and melt it on a hot water bath. Put the couverture in a freezer bag and cut off a small corner. Decorate the curls with fine chocolate strips and put them in a cool place to dry again. Results in about 50 nougat curls

Nutrition Facts

KCAL
150 kcal

CARBS
15 g

FATS
10 g

PROTEINS
2 g