In brief
- Nougatine = caramelised sugar + roasted nuts, worked in a copper pan and spread into hard sheets.
- Not to be confused with nougat (soft, made with egg whites and honey).
- Shapes: rounds (tart base), squares and granules (topping).
- The brésilienne stays granular; nougatine forms a brittle sheet.
- Keep dry, away from humidity.
Nougatine is one of those classics everyone has tasted without necessarily knowing its name: that golden, caramelised crunch beneath a tiered piece or as a tart base. Silly makes it using an age-old method, in a copper pan. Here is the complete guide.
What is nougatine?
Nougatine is a crunchy confection obtained by folding roasted nuts (almonds or hazelnuts) into caramelised sugar. Once the mass is ready, it is spread into a thin sheet (about 2.5 mm) that hardens as it cools, then cut or crushed depending on the use.
Nougatine or nougat: don't confuse them
The name is confusing, but these are two opposite products. Nougat is soft (sometimes hard), based on whipped egg whites, honey and sugar, with whole nuts. Nougatine is crunchy, based on caramelised sugar and crushed nuts, with no egg white or honey. One is chewy, the other brittle.
Erreur fréquente — Nougatine and nougat are often confused: nougatine is a brittle almond caramel, nougat a soft confection made with egg white and honey. Nothing alike.
How is nougatine made?
The traditional method is done in a copper pan, a material that distributes heat ideally. The sugar is caramelised to the exact degree, the roasted nuts are folded in, then the hot mass is passed between rollers to form an even sheet of about 2.5 mm. Cooking time, viscosity and temperature are controlled for consistent colour and crunch.
Rounds, squares, granules: which shape for which use?
| Shape | Dimensions | Ideal use |
|---|---|---|
| Rounds | 20 · 25 mm | Crunchy tart base |
| Squares | 8 · 12 · 20 · 25 mm | Decoration, assembly, mignardises |
| Granules | 0–3 mm | Topping for desserts, ice cream, chocolates |
The sheets also serve as a crunchy base for entremets and tiered pieces.
Nougatine or brésilienne?
Both are crunchy and caramelised, but the texture differs: nougatine forms a hard sheet that you cut, whereas the brésilienne (praligrain) stays as loose grains to sprinkle. You choose nougatine for structure (base, rigid decoration), brésilienne for a crunch to sprinkle or fold in.
How to use nougatine?
As a crunchy tart base, as a base for entremets and tiered pieces, as decoration (squares, shards) and as a topping (granules on ice cream, desserts, chocolates). It brings a crunchy signature and a caramelised note that contrasts with melting textures.
How to store nougatine?
Nougatine fears humidity, which softens it and makes it sticky. Keep it dry, in an airtight container, at room temperature. Well protected, it keeps its crunch for a long time; avoid the refrigerator, often humid.
À retenir — Nougatine's enemy is humidity, not time: dry and airtight, it stays crunchy for weeks; never in the refrigerator.
Frequently asked questions about nougatine
What is nougatine?
A crunchy confection made of caramelised sugar and roasted, crushed nuts, spread into hard sheets of about 2.5 mm, then cut or crushed.
What is the difference between nougatine and nougat?
Nougat is soft (egg whites, honey, whole nuts); nougatine is crunchy (caramelised sugar, crushed nuts, no egg white or honey).
What is the difference between nougatine and brésilienne?
Nougatine forms a hard sheet to cut; the brésilienne stays as loose crunchy grains to sprinkle or fold in.
How to use nougatine in pastry?
As a tart base (rounds), as a base for entremets, as decoration (squares, shards) and as a topping (granules) on desserts, ice cream and chocolates.
How is nougatine made?
In a copper pan: the sugar is caramelised, the roasted nuts are folded in, then the mass is spread into a thin sheet that hardens as it cools.
How to store nougatine?
Dry, in an airtight container, at room temperature. Its enemy is humidity, which softens it.
Where to buy professional nougatine in Belgium?
Silly Belgium has been making nougatine in a copper pan in Brussels since 1988, in rounds, squares and granules, in professional packaging.
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Silly Belgium has been making marzipan, brésilienne, nougatine and ground almonds in Brussels since 1988. Request a sample or a tailored quote.
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