Coconut nougat is one of the nougat that derives from the most basic nougat of the pastry shop that is the mazapan nougat.
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| Coconut nougat ingredients: |
| Base paste of the mazapan nougat 600 gr of almond powder 1200 gr of sugar 1 egg white 1 kg of sugar 1 kg of grated coconut 5 2.5 dl of mineral water |
Coconut nougat ingredients:
2. Therefore we will always have our mazapan workshop from which we will use for the elaboration of Mazapáns nougat to be able to expedite the process of carrying out the derivative nougat, whether they are orange coconut, red fruit, etc.
3. In the case of not having the mazipan separate, we will prepare it before making the previous elaboration required by the grated coconut.
4. We will put in an electric blender the sugar and the ground almond, to a moderate march until we manage to refine the mixture and make it uniform.
5. For more details, we recommend that you follow the recipe for the Mazapan nougat.
6. Apart from the preparation of the coconut.
7. We will put the sugar in a sauté along with the half-liter of water, in order to make a syrup.
8. This syrup must reach 126 degrees, which is the temperature at which the loose ball point reaches.
9. While we prepare the coconut, which we will soak with the 2.5 dl. of water.
10. We will soak the coconut so that it does not give the feeling of fibrosity that coconut acquires when it comes to grated coconut.
11. Once the coconut has been well soaked we will add the syrup to the point of ball, which will give consistency while softening and gives body to the grated coconut.
12. We will gradually remove the coconut in order to mix the syrup evenly, process that we will perform with a wooden spatula.
13. At this time and in a specific wooden drawer to make nougat, we will line this with sulhurized paper, and then we will sprinkle the entire surface with luster sugar.
14. We will bed at a thickness of 2cm. The drawer with the mazipan.
15. On this base of mazipan we will place the coconut.
16. We will allow coconut to cool and achieve adequate consistency to cut the nougat.
17. Once the drawer nougat is unmold, we will cut it into portions of the size that interests us most, whether the size of a tablet or simply an individual portion.
18. Reserve the nougat always covered, and it is even advisable to save it in the refrigerator.
