Quernons d'Ardoise®
- By Charlotte Brown
- June 17, 2024
BY LA MAISON DU QUERNON D’ARDOISE®
Serves six people
CHEF'S TIP: The cocoa butter provides a better mix for the rest of the recipe.
NOUGATINE
100 g chopped almonds
60 g chopped hazelnuts
200 g caster sugar
160 g glucose syrup
METHOD:
Roast the chopped almonds and hazelnuts in a convection oven preheated to 160°C for 10 minutes, then set aside.
In a saucepan, mix the sugar and glucose and cook to a low caramel temperature of 166°C.
Add the still warm chopped almonds and hazelnuts and mix until smooth.
Leave to cook for a few moments until the nougatine is golden in colour.
Pour the nutty caramel onto a Silpat®.
Spread with a roller (possibly with another Silpat® on top) to a thickness of 2 or 3 mm.
Then cut the nougatine into the desired shapes, while it is still warm and not brittle.
For the quernons, we use a roller press in the shape of the quernons (custom-made machine).
CHOCOLATE
Cocoa butter
White chocolate
(Quantities are not given for confidentiality purposes)
METHOD:
Incorporate colourants into the cocoa butter (the Quernon colourants are natural, extracted from spirulina and blackcurrant plants), the dosage depending on the desired colour.
Then stir in the white chocolate mixture at 42°C.
COATING
The nougatine should be at 19°C, the chocolate at 28°C.
Coat using an enrobing machine or fork.
Quernon d'ardoise® is a registered trademark.