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Makes 20 pieces
Recipe Step by Step
Step01
RASPBERRY INSPIRATION CHOCOMEL
80g Raspberry Inspiration
70g GLUCOSE DE60
Melt the Raspberry Inspiration and add the glucose syrup melted at 105°F (40°C). Mix and spread between two guitar sheets in a 10mm frame.
Leave to set fully for several hours at 60/65°F (16/18°C).
Leave to set fully for several hours at 60/65°F (16/18°C).
Step02
MATCHA NOUGAT
120g Mineral water
300g Sugar
70g Glucose DE35/40
140g Lavender honey
100g Inverted sugar
55g Egg whites
10g Sugar
245g Matcha Inspiration
140g Raw Sicilian pistachios
70g Squash seeds
70g Dried cranberries
Bring the water to a boil with the first quantity of sugar and add the glucose syrup.
When the sugar reaches 250oF (120°C), start heating the honey and inverted sugar. Heat to 200°F (122°C).
Meanwhile, whip the egg whites with the sugar until firm, then pour the honey and inverted sugar mixture in a fine trickle over the whipped egg whites.
When the syrup reaches 340°F (170°C), pour it in a fine trickle into the mixer too.
Replace the whisk attachment with the paddle attachment.
Add the melted Matcha Inspiration and mix briefly with the dried fruit and nuts.
Finish mixing by hand on a silicone mat.
When the sugar reaches 250oF (120°C), start heating the honey and inverted sugar. Heat to 200°F (122°C).
Meanwhile, whip the egg whites with the sugar until firm, then pour the honey and inverted sugar mixture in a fine trickle over the whipped egg whites.
When the syrup reaches 340°F (170°C), pour it in a fine trickle into the mixer too.
Replace the whisk attachment with the paddle attachment.
Add the melted Matcha Inspiration and mix briefly with the dried fruit and nuts.
Finish mixing by hand on a silicone mat.
Assembly and finishing
Make the Raspberry Inspiration chocomel and spread in a 16 x 16cm frame between two guitar sheets. Leave to set for at least 6 hours at 61/64°F (16/18°C).
Make the Matcha Inspiration nougat and work it on a silicone mat to lower its temperature to 105/115°F (40/45°C). Spread between two silicone mats in a 32 x 16cm rectangle. Place the chocomel in the center and enclose with the nougat.
Give three turns, folding the nougat in half each time.
Place the nougat on a wafer paper sheet in a 16 x 16cm frame, 4cm high.
Finish by leveling and placing a second wafer paper sheet on top.
Leave to cool at 61/64°F (16/18°C) overnight.
Cut into 7.5cm wide strips, then into pieces of approx.1.5cm wide.
Wrap each piece and store in a dry place.