Nuss-Nougat, 125 g

One glance at the ingredient list tells you exactly what you're dealing with: sugar, 38% finely ground hazelnuts, cocoa mass, cocoa butter and the emulsifier lecithin – nothing else. No fillers, no artificial flavourings, no compromises. It is precisely this reduction to the essentials that makes this nut Nougat what it is: a full-bodied, deeply aromatic Nougat in which the high hazelnut content delivers the characteristic, nutty intensity, while cocoa mass and cocoa butter contribute a velvety chocolate element that rounds off the flavour and produces a pleasant creaminess as it melts on the tongue – unmistakable from the very first taste. What many people don't know: the term «Nougat» refers to very different products depending on the country and tradition. In Switzerland, Nougat is often understood as a pale, soft mass of sugar, Glucose syrup and egg white – sometimes enriched with almonds or nuts – that is more reminiscent of a soft confection than the dark, hazelnut-rich mass that counts as Nougat in German and Austrian bakeries. This nut Nougat from RUF follows this second tradition: dark, nutty, chocolatey, and with a hazelnut content of 38% that is far above what basic products offer. It is an ingredient with a firm place in the bakery and confectionery – developed for everyone who values genuine flavour, creamy texture and a high nut content when working with Nougat. Anyone who has used it once as a cake filling, Praline filling or Ganache immediately understands the difference from simpler products: this is real Nougat, made according to the craft traditions of Central European patisserie – nothing more, nothing less.

Real Nougat starts with roasted hazelnuts that are finely ground and processed with sugar and cocoa products into a smooth, creamy mass. Two factors determine the flavour: the degree to which the nuts are roasted and their proportion of the total mass. The more intensely the nuts are roasted and the greater the quantity used, the deeper, rounder and more aromatic the finished Nougat will be. With 38% hazelnuts, this nut Nougat is well above the minimum that sets a product apart from simple, nut-poor imitations – and that is immediately apparent at the first taste. The addition of cocoa mass gives it its dark, rich colour and a robust chocolate note, while the cocoa butter provides the characteristic creaminess and melt-in-the-mouth quality that makes this Nougat so versatile in the bakery and confectionery, and clearly distinguishes it from pale varieties of Nougat.

The possible uses are as varied as confectionery itself. As a cake filling it is a classic: warmed slightly and stirred into Buttercream, Ganache or whipped cream, it gives the filling a deep, nutty-chocolatey note that stands out clearly from standard Chocolate creams and catches the eye the moment the cake is cut. In Praline fillings it is the natural choice for anyone looking for a creamy, melt-in-the-mouth filling with genuine hazelnut flavour – simply warm it slightly, combine it with cream or couverture and fill the Praline molds. For Macaron fillings, mixed with a little cream or soft butter, it creates a creamy, aromatic Ganache that pipes easily and delivers an intense hazelnut-chocolate flavour experience in the finished Macaron. As an icing or sweet glaze for pastries, cupcakes and small cakes it is warmed slightly and poured over the baked goods – it sets slightly as it cools and gives the pastry a glossy, appetising finish. Stirred into desserts such as mousses, creams and parfaits, it adds an intense Nougat accent that combines wonderfully with vanilla, chocolate and caramel.

The nut Nougat is firm at room temperature and must be warmed slightly before use so that it becomes creamy and fluid. The gentlest method is a bain-marie at a low temperature – this melts it evenly and preserves its full flavour. Alternatively, it can be warmed briefly in the microwave, taking care to heat it in short intervals and stir in between so that it does not get too hot.

For cake fillings and creams, a temperature of around 30 to 35 °C is sufficient – the Nougat is then soft enough to stir easily into Buttercream, Ganache or whipped cream. For icings and glazes it is warmed a little more until completely liquid and ready to pour directly. Important: Nougat must not be overheated, as excessively high temperatures cause it to clump and lose its delicate hazelnut-cocoa aroma – something that becomes immediately apparent in the finished baked goods or filling. A bain-marie at a low temperature is therefore the recommended and gentlest method.

The nut Nougat remains firm and shape-stable at normal room temperature – a cool, dry place, well sealed and protected from direct heat and sunlight, is all that is needed for storage. In warm kitchens or during the summer months, the refrigerator is the better choice to maintain the texture and ensure the Nougat melts evenly when warmed. Strong-smelling foods such as coffee or spices should be kept away from it, as Nougat readily absorbs foreign odours, which can impair its delicate natural flavour. After opening, seal the packaging well and use promptly.

This nut Nougat needs no elaborate introduction – it wins you over with the first spoonful. With 38% finely ground hazelnuts and a balanced cocoa flavour, it delivers a taste experience that makes its mark immediately in cake fillings, Pralines and desserts, and that you won't want to be without after using it for the first time. Melt-in-the-mouth, aromatic and so versatile that it deserves a permanent place in every bakery and confectionery – and anyone who has worked with it knows at the first bite: this is exactly how Nougat should taste.