Homemade nougatine – crunchy shards for cake decoration
Recipe by Hervé Cuisine
Homemade nougatine made with caramelized sugar, toasted almonds and a splash of lemon juice. An ultra‑fine crisp that elevates tiered cakes, ice creams and biscuits. Easy, quick and additive‑free!
EasyFrenchServes 8
Printable version with shopping checklist
Source Video
20m
Prep
5m
Cook
10m
Cleanup
35m
Total
Cost Breakdown
Total cost:$2.40
Per serving:$0.30
Critical Success Points
- • Caramelize the sugar without burning it
- • Coat the almonds quickly before the caramel hardens
- • Roll the still‑warm nougatine between two papers to prevent it from sticking
Safety Warnings
- • Caramel reaches over 170°C: handle with kitchen gloves and avoid any skin contact
- • Never touch the caramel with your fingers; in case of burn, rinse immediately with cold water
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