Nougatzungen

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the filling, roughly chop the chocolate and nougat. Melt on a warm water bath. Stir in condensed milk and honey. Pour into a high mixing bowl and chill for about 1 1/2 hours. Roast the hazelnuts on a baking tray in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 5 minutes, let cool down.

2. 2

   Beat egg white until stiff. First add sugar and vanillin sugar, then add starch. Fold in hazelnuts. Pour the mixture into a piping bag with a 1 cm perforated nozzle. Spray small sticks (approx. 5 cm long) onto 2 baking trays lined with baking paper. Sprinkle hazelnut leaves over them. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 15-20 minutes until light, let cool down and remove from baking paper. Whip the filling with the whisk of the hand mixer until thick and creamy. Also fill into a piping bag with perforated spout and sprinkle half of the tongues with it.

3. 3

   Spray small sticks (approx. 5 cm long) onto 2 baking trays lined with baking paper. Sprinkle hazelnut leaves over them. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 15-20 minutes until light, let cool down and remove from baking paper. Whip the filling with the whisk of the hand mixer until thick and creamy. Also fill into a piping bag with perforated spout and sprinkle half of the tongues with it. Place one tongue on each and press down

Nutrition Facts

KCAL
140 kcal

CARBS
14 g

FATS
8 g

PROTEINS
3 g