So now that it has cooled enough to handle it, (thanks for your patience on that), Yves scrapes it out of the giant mixing bowl and spreads it out on a floured surface to continue working the magic. He is handing me such tasty samples as dried cherries (local of course), pistachios, apricots, even hemp. The day I was there he was "folding in" cherries. He places the cherries in the dough and folds it over and over until it is ready to be placed in the pan and finished.
Nougat is not easy to describe. The texture is soft but not chewy...it almost melts in the mouth and tasting a really good nougat is truly a sensual experience. To contact Yves about his "nougat" you can write to him at; boitanougat@orange.fr
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