Honey, sugar, almonds and egg white. But also egg yolk, yuzu and alga nori. Discovering the thousand flavors of "made in Spain" nougat
In Spain you may come across a lot 'of gastronomic surprises. Similar morsels, but not quite the same as those we are used to in Italy. The jamón ibérico, first of all. Polvorones, sweets made from dried fruits that melt in your mouth, the name itself says, as if they were powder. Cold soups: the Gazpacho is the most famous, but it is only one of many.
And then there is the Nougat, another example of how, by touching the same keys, you can do another type of music.
The nougat of Agramunt, in Catalonia, is rather similar to Italian nougat, with whole roasted almonds and hazelnuts, honey, sugar and egg white filling and sheets of pan de ángel (host) above and below. The same could be said of the torrone of Alicante, with designation of origin, made with honey, sugar, albumen and almonds in pieces.
The nougat of Jijona, another traditional nougat with a designation of origin, is processed with the same ingredients, but has a soft consistency and a very peculiar golden color. During the processing process, the almonds are finely chopped, losing part of the oil, and then softened until a compact and homogeneous dough is obtained.
To try is the nougat of yema (egg yolk), tostada or not, another classic of Spanish pastry. The taste is pure zabaglione. And then the nougat of fruit and marzipan-snow. It sells already packaged or, if crafted, in rectangular blocks: the individual portions are sold to the cut, as if they were pizza!
Casa Mira is the essential address for buying and enjoying all these traditional Spanish nougats. A sweet paradise in the center of Madrid.
http://www.casamira.es/
The Soft nougat it is the starting point for endless and imaginative variations on the theme.
Like those coming out of the Ricardo Vélez's laboratory, one of the best Spanish confectioners. A few meters from its pastry shop, Moulin Chocolat, Vélez recently opened a space normally reserved for training. It's called The Pâtissier and occasionally turns into a pop-up shop. If the past summer were homemade brioches and ice creams, this Christmas is nougat and champagne. Pistachio, stracciatella and yuzu, marinated cream, Piedmont hazelnuts and waffles, pecans, yema tostada and guirlache (almonds and caramel).
These are some of the proposals of the renowned sweet chef. All accompanied by champagne bubbles such as Bertrand-Delespierre Enfant de la Montagne 1er Cru, Jean Vesselle Brut Reserve, Diebolt-Vallois Cuvée Prestige and Michel Gonet Rosé de L'Imperatrice.
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http://www.thepatissier.es/
Albert Adrià, brother of the famous Ferran and leader of many gastronomic projects inside and outside of Spain, signs each year since 2013 a limited edition of Christmas nougat in collaboration with the Catalan brand Vicens. The two new products of the Adrià Natura range are nori alga nougat – with almond and sesame toasted pralines, chocolate and crunchy nori and rice – and the nougat of té matcha – with creamy chocolate of té matcha, almond gianduja and té matcha and pate de fruit of yuzu. Nougats with an oriental touch.
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The La Val workshops instead they prepare a "limited edition" artisanal nougat with the Albariño Rías Baixas white wine, one of the joys of Galician gastronomy in northern Spain.
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Another great of Spanish pastry is Jordi Roca, the youngest of the three brothers at the helm of the famous restaurant El Celler de Can Roca. In its TOP Rocambolesc ice cream parlors during the Christmas period, three nougats will be available, all inspired by Jordi's desserts. The nougat Anarkia, with cocoa ganache with pure cocoa in caramelized pieces and chocolate jelly inside, crispy hazelnut and peta-zeta gianduja (our Frizzy Pazzy) of chocolate. Lactic nougat with dulce de leche ganache with guayaba jelly and yogurt gianduja. And finally the Cromo nougat, with apricot ganache, mandarin jelly and carrot marzipan. Outside, milk chocolate and orange.
Everything is possible when you put a versatile traditional dessert in the hands of one of the most creative chefs in the world. Christmas magic does the rest.
http://www.rocambolesc.com/
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