Flaky nougat

CHF 39.00 incl. VAT

COURSE Content

Video lessons with step-by-step instructions

Recipe as a handy PDF download

List of all necessary equipment

Personal certificate upon completion of the Course

Flaky nougat

CHF 39.00 incl. VAT

Flaky nougat

Flaky nougat is an elegant confectionery creation made from fine almond Gianduja and freshly made caramel. Pulling and folding create the characteristic, short structure with fine breakage and nutty aroma. The final dipping in dark couverture ensures a contrasting taste and a noble shine.

You will learn how to make Gianduja, caramelize sugar, and process both components in a targeted manner. An expert will also show you how to control timing and texture – step by step to perfect consistency and shape.

The production requires timing, technique and sensitivity. The result is a crumbly specialty with intense aroma depth and elegant surface.

Flaky nougat

Gianduja and fresh carameiized sugar combine to form a shortcrust specialty with a delicate bite, elegant structure and fine chocolate coating.

Tips and tricks

Our expert will show you how to caramelize sugar to perfection, work with gianduja, and implement the pulling process as efficiently as possible.

Step by step to indulgence

You work at your own pace with videos and step-by-step instructions. Temperature, technology, and processing are explained concisely and clearly.

Beni Hosang

Master Patissier-Confectioner

I have been working as a pastry chef and confectioner for almost 20 years with a great passion for quality, accuracy and solid craftsmanship. It is important to me to support the next generation of pastry chefs and confectioners in a targeted manner. Clear procedures, structured processes and a clean result matter to me. In my courses I share my expertise with a trained eye for detail. And, of course, a quote here and there is a must.