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How to make nougat coulant

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If there is a dessert that is a true delight for the palate, that is the coulant And if the flavor of nougat also makes you crazy, then you can't stop trying this recipe nougat coulant You will enjoy a lot to feel the explosion of nougat in your mouth combined with the incredible taste of the warm cake. Pay attention to the step by step to make nougat coulant and surprise everyone with a novel and original dessert.

6 people Low difficulty Ingredients:
  • 200 g of Jijona nougat
  • 4 eggs
  • 75 g flour for desserts or biscuits
  • 100 g of sugar
  • Butter
  • Sugar glass
You may also be interested: How to make chocolate coulant with nougat ice cream for Christmas Steps to follow to make this recipe: 1

This recipe from nougat coulant It's very simple, ready to start? The first thing you should do is toast the flour, a process that you must carry out in the oven. You just have to spread the flour on a baking sheet and let it toast at low temperature. We advise you to remove it from time to time and remove it from the oven when you see that it has acquired a light toasted tone.

2

Now is the turn of prepare the coulant dough Mixing all the ingredients. First, take the nougat and cut it into dice or in fairly small portions. Then, beat the eggs in a bowl or bowl with some rods and once well beaten, add the chopped nougat, sugar and flour that you just roasted. Remove all the ingredients so that they are integrated and, if you prefer, you can use the blender to make the mixture more homogeneous.

3

With the mixture ready, it is time to spread a little butter on the bottom and the edges of the molds in which you are going to make the coulant. With this step, you will prevent the dough from sticking and having an unwanted shape. Done this, fill the molds with the dough but trying not to fill them completely, since when the coulant is baked it will rise and increase in size.

4

Finally, you just have to put the molds in the oven and let the coulant be done for about 9 or 10 minutes approximately, no more time than this since you should keep in mind that the grace of this dessert is that it has to be well done on the outside but raw inside. A trick that improves their consistency and, therefore, the end result is to put the molds in the freezer for 1 hour before baking them and, after that time, make them in the oven without defrosting for about 15 minutes.

5

Ready! You can sprinkle some glass sugar over the nougat coulant and serve it accompanied by an ice cream ball to create a super delicious hot-cold contrast. And if you liked this recipe, then you can not miss the article: How to make white chocolate coulant.

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