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The best nougat rings

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The best nougat rings

When it comes to nougat, there are always real communication difficulties between the Swiss and the Germans, because normally nougat in Switzerland is sugar with almonds formed into thin flakes. In Germany, on the other hand, nougat is a firm nut mass that is used to refine many pastries. In this case, we are talking precisely about this nougat. We have a delicious shortcrust pastry base for you that is topped with exactly this nougat and finished off with hazelnut brittle and kanicker couverture. Be sure to try out the recipe!

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Most important key data

Quantity: 14 large or 20 small rings

Baking time: 10 to 15 minutes

Baking temperature: 170 ºC convection oven

Level of difficulty: Easy

Shelf life: 1 month

Shortcrust pastry

Granulated sugar75 g
Butter | soft150 g
Whole egg40 g
White flour225 g
Salt1 pinch
Vanilla seeds1 pinch

Completion

Nougat
300 g
Hazelnut brittle150 g
Couverture200 g

Production

Start by making the shortcrust pastry. Beat the granulated sugar with the soft butter until fluffy and then add the whole egg and stir it in briefly.

Then add the salt, vanilla seeds and white flour. Mix everything together again briefly with a hand mixer and then pour the "crumbly" dough onto your work surface. Now knead everything together into a firm dough, press it flat, wrap it in cling film and then put it in the fridge for an hour. While the dough is chilling, you can start working on the nougat.

Cut the nougat into small cubes. Put half of it in a bowl and melt this part of the nougat carefully over the water bath. Once the nougat has melted, remove the bowl from the bain-marie and add the other half of the nougat and stir until it has dissolved. Leave the nougat to stand at room temperature.

Baking

Preheat the oven to 170 ºC convection oven.

Take the chilled shortcrust pastry out of the fridge and roll it out to a thickness of 5 mm on a floured work surface using rolling pins. Cut out the shortcrust pastry with a round cutter (9.5 cm large | 7.5 cm small) and then cut out the centre with a small cutter (5 cm large | 3 cm small). Place the rings on a baking tray lined with baking paper and bake at 170 ºC convection oven for about 10 to 15 minutes. You can of course also bake the cut-out centre pieces and use them as small Easter nests. Allow the baked rings to cool completely.

Once the shortcrust pastry has cooled completely, you can finish the pastry. You can now beat the melted nougat mixture briefly with a hand mixer to make the mixture a little airier, creamier and easier to pipe. Put the nougat into a piping bag with an 8 mm nozzle and pipe a ring onto the short pastry ring. Instead of nougat, you can also use our hazelnut filling or almond filling!

Press the drizzled ring into a bowl of hazelnut or almond brittle. This will stick perfectly to the nougat mixture. Then dip the nougat ring again in tempered couverture or cake icing. Finally, sprinkle with a little brittle or coat with another couverture/cake glaze.

Be patient until the couverture has set and then you can enjoy the delicious pastry!

Storage & Shelf Life

The finished nougat rings will keep for approx. 1 month. It is best to store them in a cake box.

 
Posted in: Seasonal recipe ideas, Sweet recipes, Autumn & Halloween, Chocolate and pralines, Cakes and pastries, Chocolate specialities, Cookies and biscuits

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Comments

  • Nougatringe
    By: Theres Heuberger On April 3rd 2023
    Rating:
    5.0

    Leider kann man das Rezept nicht ausdrucken. Wenn man es öffnet kommt immer das Rezept der Schwarzwälder Kirschtorte

    Replied by: Thomas Ramseier On April 3rd 2023 Hallo Theres, vielen Dank für die Info, dies sind wir noch am Anpassen, sollte bis am Abend bereit für den Download sein. Danke für die Meldung und Geduld. Süsse Grüsse vom miniSchoggi-Team

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