Nougat de Montélimar Recipe - Bruno Albouze

[@lavrosvd]

Forget Caesar, you are the food emperor!

[@12faracha]

Ohhhhh yes!!!!

[@janosaltv1162]

👍🏻👍🏻👍🏻👍🏻you are right he is the best

[@itsjustrenee1320]

Chefinticus Maximus

[@zakiafaris9138]

You are the best. Un grand BRAVO.🎩

[@beatrizpeyrelongueazpiri7338]

Lavros VD I agree!!!!

[@gavinfarkas283]

Candied bergamot makes this insanely wonderful with just a dash of rose water.

[@jbot91]

People invented this stuff without machinery. They really worked hard to perfect their product. Not that chefs don't work extremely hard today. But it just makes you really appreciate these things

[@jobond3317]

Just imagine making this without a machine. It gets so sticky and thick. Beautiful. Must try. One of my favourite sweets

[@rdu239]

Making this manually would be a great challenge

[@beanniesalsa07]

Yes i wish he had- they didn’t have kitchen aids in tome!

[@mjremy2605]

I bought some in France. Best nougat ever! It was the Montelimar Nougat. And the difference in taste was the honey. You could smell the honey in there. Superb that we now have the recipe. So very grateful for this, merci bien, Chef Bruno!

[@DavidJohnson-dc8lu]

His accent is just awesome! Why are we buying shop bought products (with ingredients we don't understand), when we have all these amazing people online showing us how to do things properly, home made and from scratch!

[@bellenesatan]

it's because I'm fucking broke, David.

[@dominusstyx]

@@bellenesatan You're joking, right? Store bought, everything, is way more expensive than to make yourself.

[@accordDEon]

Wonderful receipe Bruno! You are absolutely right, Nougat is just one of a kind treat! vive le nougat de Montélimar! Et vive la France!

[@rdu239]

Can nougat hold its own in room temp? how do you store it?

[@Wolf-xu1fj]

The recipe never came up

[@olivebranchbegum6557]

this guy is such a good story teller love his recipes!

[@blancaiman8328]

Traducir

[@michaelsabados3829]

Food Wishes said is predates the roman empire! And, the old way you heat up the sugar & honey & fold in the egg whites one whisk full at a time & cook a little more until thick - then used a spatula to fold in the nuts & fruit. Less mess, less utensils dirty!

[@motherofone1]

Another treat and you just gave me an idea for Christmas gifts....Homemade confections, but not just any confections. I can see teaming this up with candied oranges and pink praline and some marshmallow treats.....The beauty being they all can be made and stored in advance. Thank you Bruno....

[@hengwin]

I made a batch of this and the gianduja nougat as Christmas gifts and both recipes worked like a charm. Thank you!

[@tracyreed4017]

So fabulous!! I made this this week and I don't want to share it (but I will, it's Christmas after all)! I was a little worried because my sugar syrup took a little longer to get to temp than I wanted after I added the honey, but as long as I didn't turn off the mixer it was fine. I also forgot to add the cocoa butter but it was still amazing!! I need to make some more candied orange peel because I am going to make it again this week. I now realize I have been missing out on nougat!! Try this recipe!!

[@HienNguyen-hk7hm]

Is this overly sweet?

[@Veritas21000]

Your talents are amazing. Please 'Food Network" give this man a show. This Chef is the real deal.

[@andreasgobert2637]

Veritas Rex this man is good but nothing compared to high grade french chefs

[@ewehinger]

@@andreasgobert2637 curious how many "high grade" french chefs you have actually SEEN cook?

[@jeanrimarais291]

Back in those days none of the people had thermometers so how would we make it without the fancy gadgets, including the mixers.

[@mikebrandt5773]

You can test your sugar by dipping your fingers in water than in the sugar syrup take a small amount out and put it in the water to test the hardness. It should be soft ball hold together but is still soft and plyable

[@Cicide76536]

Bruno... I love these videos! I mean, I not even near capable of making these deserts but your calm voice just cures my anxiety so I'm hooked on these videos. Thank you for making these!! ♥

[@feYslYa]

personally, this thing is the best tasting anything I've ever had what else is there to life....exactly eating more of it

[@spulwasser]

Especially if you have Hoden Krebs .. Enjoy as long as you can! 😉

[@Kikidevo1966]

Oh Bruno ~ thank you thank you!!!! I’ve been looking forward to this ever since I discovered Torrone! I KNEW your recipe and process would be Far and Away the most superior! Soooooooooo excited to make this this week!!! Love you!!!

[@WiseAilbhean]

Bruno begins telling the story of nougat using *The Birds & The Bees* 🐔🐝 🤣🤣😂😂😂

[@Paboritovideos]

But so cute...right?🤣🤣

[@golternator333]

Don't forget the NUTS

[@marubrotzu]

For me, is interesting enough

[@oraandrip5266]

And the nuts

[@gillianandrew9141]

Just came back from Montellimar with a bigbag of Nougat. J'ai tout mangé! Donc j'ai besoin de ton recipe Bruno. It looks very good!

[@Supersamazing]

I'll make this as gifts for Christmas, can't wait to make it!!

[@BrunoAlbouze]

Samuel Gagnon sure you will😋

[@imsadthattimeescapesme1051]

Oh wow, I didn't know you can make something as stunning as this from such simple ingredients. Thanks, Bruno

[@seattlebeard]

Your technique and attention to quality is impeccable.

[@chefaaron77]

If you try to make nougat at home take the nougat out of the bowl while it is still relatively hot. As it cools it gets incredibly stiff, so theres a chance you can break your mixer if you mix it too long

[@katyparody81]

Awesome recipe. I did have some issues with the nougat being too soft, but I think that’s because I couldn’t get the honeyvor sugar mixture to go over 130 C. I think this should be fixed my using a better pan. Absolutely devious. I ate half of this recipe in 2 days. It’s sangerously good.

[@veroniquelecourt2913]

Ah ah ! J’ai déjà fait du nougat (recette de Mercotte) mais pas seule car le sirop de sucre et le miel n’atteignent pas les températures attendues en même temps. A deux c’est donc plus facile ! Avec un bon miel de lavande ou de fleur d’oranger Obligée d’essayer votre recette mais déjà rien qu’en regardant la vidéo, ça met l’eau à la bouche !

[@ugotit33x]

EXCEPTIONALLY BEAUTIFUL THAT'S IT WHAT ELSE CAN I SAY BUT THANK YOU. WHEN I LIVED WITH MY PARENTS, MY MOTHER WHO WAS ITALIAN, AND MY GRANDPARENTS WHO CAME FROM ITALY WE HAD TORONE ALL THE TIME ON THE HOLIDAYS YEA

[@branflakes2600]

ugotit33x I LIKE YELLING TOO

[@ugotit33x]

I HAVE POOR EYE SIGHT SO I ALWAYS TYPE IN CAPS. I WAS NOT YELLING SO FOR GET ABOUT BEING POLITICALLY CORRECT TYPING STYLE. SORRY IF IT OFFENDED YOU.

[@branflakes2600]

ugotit33x NO WORRIES

[@ninainthekitchen1455]

I love making Torrone. It's always so much better than any nougat that you can purchase. Thanks for the beautiful video!

[@ehyuna.k965]

Thank you always for your informative and detailed instructions! Also I really love that you close up and show every bit of steps included, which tells me what exactly is going on. So helpful that your recipe never fails me. Much love from S.Korea ;)

[@tloverde1166]

Thanks Bruno, I made your recipe over the weekend and it was amazing. Thanks for the real deal cooking!!!!!

[@throow]

I got this recipe from my grandmother, she used dried cherries in it as well. I always wanted to make it, but I don't like it, so this year, I think I will make it as gifts for my friends.

[@zubig6906]

Sir you are by far the awsome chef i seen. The way you tell everything about you're recipes exceptional. Hope we see you making some asian dishes as well. Lots of love from pakistan.

[@ecli_5758]

Very special recipe! Your video is very relaxing! I'm Italian and for Christmas we use to eat torrone. There are a lot of types, for example, chocolate torrone or Nutella torrone. I love it! Thank you 😀

[@Joyful-Heart777]

Just love his casual style of sharing a recipe 👍

[@ljc3484]

I would love to see a Holiday Cookie/Candy Box video...just a sampling & examples of beautiful treats to share during the Christmas, etc.

[@johannelopez1423]

Merci pour ta belle recette, je l'ai fait hier, c'est la seule recette que j'ai bien réussi, j'avais déjà essayé d'autres recettes de nougat, mais jamais elles étaient aussi bien, encore merci Bruno tu est un grand chef, bonne après-midi de Nîmes bisous ❤❤🌹🌹

[@ashleighosborne9210]

The best recipe on KZbin for this. Thank you.🇨🇦

[@ammcd2012]

If Ceasar were alive, you would be his pastry chef...greetings from Atlanta

[@godislove8050]

Bruno - you make life worth living! 😍

[@hellandheaven66]

Hey Bruno. I made your`e Nougat with 4 egg Whites, 600g Sugar etc. That gives more than 32 x 23 x 2.5 cm. It makes the double! As Ingredients i take 200g Almonds, 170g Pistachios, 200g Cranberries. GREAT TASTE

[@p.c.7184]

Woaw le nougat de compétition avec abricots secs et oranges confites en plus ! Tendre à souhait, c'est un supplice de regarder chef, bravo ;)

[@wkmvrij]

Temperature control is paramount in this entire process. Boiling point of the complete syrup and staying time at this temperature affects largely the texture of the final product. There is no mention of temperatures for the addition of the sugar/honey to the eggwhites. Put it together too hot, you will coagulate the eggwhite and your product will become a mess. You cannot cut this product while too warm either. It needs to be stiff enough, so as not to sagg under your knife, but not to cold so as not to shatter.

[@Larryloafer488]

Everything this man cooks is exceptional.

[@rosegalvao5378]

Adoraria que fosse traduzido para o Brasil

[@beatricedi3366]

What are you all expecting. The chef is a French lover. Faites très attention. Qui s’y frotte se pique. !! 😂😂😂. Merci. Pour votre recette monsieur.

[@Fingerpopper]

I love nougat and that just looks incredible. I wish I had a mixer to make it.

[@smartbanter]

Beautiful! Now I know what to make for Christmas gifts!

[@patriziacamilli3984]

Accidenti quanto sei bravo, affascinante e professionale, hai proprio una bella cucina.

[@lorenzodelgaudio]

Lo seguo da anni e uno più bravo ancora non l'ho trovato, i suoi video sono di un altro livello.

[@evilgenius0701]

I followed his recipe and instructions and it turned out incredible! Thank you, Bruno!

[@drsaharashiq5313]

tell me the recipe

[@nathanast7036]

Followed you step by step, turned out F-ing amazing!

[@igorjee]

I'm on my 6th day of water fast. But keep watching this guy's magic. My will power is zero, haha.

[@lexxnataliatan]

Oh Mr Bruno, can I have the whole tray all by myself please? 😋 I could eat this whole day long.

[@sudhaahuja1789]

You may like anything so much but not healthy to eat anything in excess

[@gihanmorcos7999]

It looks yummy but I need the recipy 😊to try it thanks

[@dianebrady6784]

Its under the title...scroll down past the shopping part.

[@MagicCircusofSamoa]

From one Bruno to another....WOW X 1000 ....exactly what I was searching for....so we'll have your Torrone this Christmas here in Samoa....grazie mille.....Chief Tupa'i Bruno

[@LouisHenriD]

j'habite près de Montélimar, en France, dans la Drôme...votre recette à l'air délicieuse 😊 Merci

[@EZGlutenFree]

Yes please! I Love Torrone, Beautiful dessert. Well done Bruno.

[@sayang38us]

Luv Torrone! Can't stop eating them.

[@flipmode4206]

I tried to do this today. I failed but i will try tomorrow again.

[@robert__]

Where did it go wrong?

[@AGM-ts5bb]

Make sure the day is not humid; it effects the merengue.

[@Evan490BC]

@@AGM-ts5bb That's expert-level knowledge...

[@evitam.7071]

Meee toooo, it's 3 hours past, and I can't cup it properly... to humid... 😢😢😢😢😤😤😤

[@Wolf-xu1fj]

If you read the recipe, there is corn syrup, he does not mention corn syrup in the video

[@nohaylamujer]

I'm so looking forward to Christmas! Only time in the year I can get good torrone.

[@satyayuga33]

And the smell papa 😂😂

[@samirasaidi600]

😂😂😂😂😂

[@newtimesnew]

haha I like this guy

[@mchoffner8497]

This is the best tutorial on torrone

[@innerlight4601]

I was hoping it's going to be Roman style ,no equipment, no temperature measuring, no tools !

[@michelleperez1808]

I love the way you talk, makes me feel so calm. And that looks delicious 😍😋

[@kimmirving4259]

woWWWWWW amazing!! I'm afraid, but will try it...Thank You (blast from childhood, forgotten until now)

[@mundodigital3250]

Excelentes recetas Bruno. Eres el mejor. Gracias maestro...

[@meeeka]

In Iran this is made with pistachios and rose water, covered in sugar and flour(?)

[@KokkiePiet]

Isn’t that what we would call Türkish Delight?

[@hc4938]

Such a wonderful presentation of recipes 💖💖😍 I wander why you did not reach millions of subscribers !

[@ygdrana]

Great recipe chef! Btw, one of these days you're gonna have to show us how to caramelize nuts using the wet method😋

[@BrunoAlbouze]

hot

[@dawnesmith-sliming7004]

Nice to see a recipe that uses a stand mixer!

[@goodvibes-pw9xlVR]

I can't wait to make these. Your recipe looks lovely and dence, just as I like it and it's also a decent size batch. Best video I have watched on making Nougat. 👌🏻

[@0dimension]

I have just made your exact nougat recipe and it was fantastic!! Thank you Bruno!

[@brianberbati6638]

0dimension :D

[@adamabderrahmane7247]

He didn't give any ingredients measurements

[@cobaltjohn1055]

DEAR BURNO YOUR ALL RECIPES ARE AMAZING AND I LIKE ❤

[@khmerspirit3351]

I couldn't have done right without yr vid after my many attempts. Thank you.

[@lydiaherlindaayala4453]

Como me encantaría que lo tradujeran al español, gracias de antemano por su atención, para saber los ingredientes que se requieren para su elaboración

[@mikhacoffman4522]

LYDIA HERLINDA AYALA 4 Blancos de huevo, Miel de abeja, Azúcar, Almendras, pistachos, cáscara de naranja confitada, durazno seco, corn syrup (no se como se dice en español), y agua. Y también le pone unas gotas de jugo de limon y misma cantidad de otras cosas para sabor pero no es necesario. Las cantidades están en la descripción eso ya se lo dejo a usted.

[@lydiaherlindaayala4453]

Muy agradecida por tan fina atención, deseando que siga creciendo con tan maravilloso canal

[@mchoppy7778]

After pistachio cannolis this is my favorite Italian treat

[@arlenecordero-cabrera4630]

I could listen to you all day saying Nougat.. you bring my Cooking skills higher!! Charismatic and that smile ...love to learn from you.

[@missvegan1967]

I just love his accent! 😍 as we say in New Orleans...Laissez les bons temps rouler!( Let the good times roll).

[@erincrooke7202]

I want to make this soooo bad, but I’m afraid I’ll just come out of the kitchen sticking to everything. And nothing to show except hard candy balls! 🤪please send me some Bruno!

[@tabassumiman5531]

Salam alaykom, that is a great recipe! Most people in the west believe its origins as you said, however, Nougat is originally from the Middle East and appeared in a recipe book in Baghdad in the 10th century. I think it had been around for awhile before then; Turkey, Iran and Syria were the most famous for Nougat in the 10th century. In Arabic it would have been called "natif".

[@AussieAngeS]

I am Italian and I remember having Torrone in italy back when i was a child, its absolutely delicious. My aunty makes it in Italy and occasionally she send us some, Its highly addictive. Yours looks wonderful

[@SpyFr]

English : Hello Bruno, You have won one more fan 😋 ! 1. I have read and read again thé receipe (KZbin & web site) but I could not see the weight for Honey. So I decided to boil 7 ounces. Is it right ? 2. Your quantities are good for a big mixer bowl, ie bigest KitchenAid model (6.9 liters). I only own standard one (4.8 liters) and it was not enough. Since then, I can swimm in Nougat in m'y kitchen 😉. Français : Salut Bruno, Tu as gagné un fan de plus 😋 ! 1. J'ai beau avoir lu et relu la recette (KZbin & site web) mais je n'ai pas trouvé la quantité de miel. Du coup j'en ai utilisé 210 g. Est-ce correct ? 2. Tes quantités sont bonnes pour un grand bol mixeur, comme par exemple celui du plus grand modèle KitchenAid (6,9 litres). Je ne possède que le modèle standard (4,8 litres) et ça n'était pas suffisant. Depuis, je peux maintenant nager dans le Nougat dans ma cuisine 😉.

[@BrunoAlbouze]

Si, la recette est complete 🧐: www.brunoskitchen.net/blog/post/nougat--torrone

[@SpyFr]

@@BrunoAlbouze Damned, j'avais bloqué sur le mot blossom... Merci et félicitations pour toutes ces offrandes 👌

[@dianekerr6246]

Perfect, exactly what I was looking for to make for Christmas!

[@missladybard1]

Yay! Thanks Bruno! I’ve been hoping for this recipe for a few years. You’re the best 😊

[@suzelcamas3261]

El dia que yo vaya a Francia por primera vez, ire primero a Montèlimar ¡¡¡¡ Asi serà 🙏

[@maricruziniguezsanchez9818]

How many days will this keep? And what the correct way to store it?

[@lalakhan1343]

Degrees r difficult to measure for simple people like us. We dont have such gadgets. Can u make it more simple?

[@luzgarcia7072]

Amazing it reminds me of mine country we’re I’d always had torrone for everything for party’s for Christmas amazing I am definitely going to make it since I live in USA. Know I miss torrone and I will definitely make it

[@bichette5637]

Ist a delicious, I live in Paris and your Turon or Nougat is very very good. Thank you🤩

[@MathiasDudesonNielse]

I love your recipes Bruno, but i kinda wish you would also show some more entrees, insteed of just focusing on deserts. After all french cooking is more than just delicious deserts. best regards from Denmark. :)

[@fveggerby]

In Denmark this is called "French Nougat" I've tried several recepies, none came out near to ok, iI'm not talking about flavour or such, but only to make something that even looks/feels like it. This I will try.

[@luckybee1552]

👍💓💓💓👏👏👏👏 . I'll try for Chinese New Year. TQ....

[@lansingstlady]

I don't know what's more heavenly....Bruno or ze nougat?!

[@adelmaroufel-zein3443]

Incredibly incredible. .

[@mackaruchi28]

Amazing as always chef. How long will they last in storage or refrigerated?

[@flyer230]

Nice presentation. My nougat melts after few days while I stored it in plastic jar without refrigeration.

[@halawiatoumaima]

😍😍😍😍😍 good job😍😍

[@mojonewslk]

This looks absolutely delicious and mouthwatering. Thank you for sharing the recipe! merry christmas.

[@jttigera2]

Really beautiful recipe

[@Ngan.marianguyen]

You can make a cheap snack fancy Bruno. 🙏🏽👏🏽

[@taj356]

If only I could reach into the screen and grab a few slices of that nougat. Bruno, that looks absolutely beautiful and delicious! Do you sell that?

[@popazz1]

1st video of yours I've seen, instant suscribe. Humour, easy to follow recipe and a bit of a stud, what's not to like! Oh and nougat, a real favourite of mine. Time to buy me a food thermometer.