Cream and walnut nougat

Today I bring you the definitive recipe for Thermomix of the cream and walnut nougat. I'm absolutely sure that when you try it, you will never buy a tablet at the supermarket again.

It also has the taste of homemade christmas sweets, so delicious and smooth and without artificial aromas.

This cream and walnut nougat is so simple that any child could make it, so don't hesitate to use it to cook with children during the Constitution Bridge or during Christmas days.

Do you want to know more about the cream and walnut nougat?

This homemade nougat it has no secret. The only thing it can tell you is that this is the definitive recipe. Yes, it may sound a bit overbearing but after several tries, I have achieved the perfect texture and the ideal flavor.

I have tried other recipes where the cream is heated for a long time and at a very high temperature. And when I added the almond and the walnuts it remains in crumbs that I had to press against the mold. And in the end what I got was a cracked and unappetizing nougat.

However this recipe is different. The cream is heated just enough so that the sugar integrates well and the final dough is thick but very easy to work with. You can easily pour it into the mold, without having to squeeze and without staining your hands.

Once in the mold, it will cool down and become firmer and firmer. When it is at room temperature, I recommend that you put some weights on top to compact. You can use a brick of milk or even the ceramic balls to bake the puff pastry. Of course, make sure that the weight is well distributed, otherwise it will be uneven.

This cream and walnut nougat you can do it perfectly a few weeks before. Once done, you wrap it in parchment paper and you can keep it until serving time in the fridge or in a cool, well-ventilated pantry.

As you can see in the photo, it cuts wonderfully, without crumbling and keeping its shape.

La decor The most typical of this nougat is by putting some walnuts, cut in half, although it is also very nice with a few threads of melted chocolate.

To make homemade nougat there are some special molds and some very nice boxes. If you have them, use them right now! If you don't have them, you can use a plum cake mold, it works wonders for me. This time I have used a metallic one whose base measures 22 cm long by 8 cm wide and I have a tablet about 2,5 cm high.

The cream used in this recipe is liquid whipping cream with a minimum of 35% fat. And it is better if it is at room temperature because that way the sugar will integrate more easily.

You can do it calmly with lactose-free cream so that those who have a special diet can take it.

If you have already done powdered sugar y almond flour You can skip steps 2 and 3 and start directly at step 4, heating the cream with the sugar.

With the amounts that I indicate, you will have a tablet of about 580 g. that you can cut into pieces and share with the whole family. The ingredients are quite caloric, so I recommend a  moderate consumption.

It is free of egg and gluten with what it is suitable for celiacs and intolerant to eggs.

More information - Basic recipe: icing sugar / Basic recipe: Almond flour

Adapt this recipe to your Thermomix model