The nougat is a confectionery containing egg white, of honey and of almond close to the Spanish Turron and to the Italian Toronne .

One can note that in German the word nougat indicates a kind of praline-flavoured ice cream. The confectionery nougat results in türkischer Honig (" honey turc" , literally).

History

Since the Antiquity, the nougat is manufactured in Orient with Amande S, Miel and spice S. Its manufacture was also known Greek which made it with Noix.

The confectioners damascenes created a nougat at the 14th century, a texture raised by the delicate savor of pistachios of Alep. The white nougat was created starting from a quite specific receipt, composed primarily of sugar, pistachios, of water of flower of orange tree and a subtle vanilla key. The brown nougat with the pistachios, whose color comes from the brown sugar, draws its marrowy from natural gum arabic using its composition. Vanilla, water of pink and flower of orange tree underlines delicacy of it

From the XVIIe century, at which time the nougat was imported in Provence, Marseilles had the monopoly of its manufacture. At this period, the nougat named “nux gatum” (because of nuts used in its manufacture).

At the end of the XVIIe century, Olivier de Serres, plant close to Montélimar, the first almond trees of the territory and uses its fruits for the clothes industry of the nougat. Extremely of its success, it multiplied the number of almond trees helped by the local population. It is at this period that the nougat of Montélimar supplanted that of Marseilles.

The true nougat of Montélimar, such as it today is known, appeared in the middle of the XVIIIe century with the addition of egg white, melted with honey and sugar, making it possible to air the paste.

Manufacture

Nougat of Montélimar

Name " nougat of Montélimar" (AOC since 1980) is reserved for products at least containing almond 30%, or almond 28% and 2% of pistachios, and 25% of honey.

Nougat today

12 companies perpetuate today the manufacture of the nougat of Montélimar, one can quote in others: Chabert and Guillot, Gavial, Arnaud Soubeyran, Diane of Poitiers…

Manufacture is either industrial, or traditional (cooked with the cauldron).

Various varieties appeared with the passing of years: Tender and hard nougat, Nougat with the chocolate, coconuts, scented in the lavender or the pink, Pâte have to paste, Liqueur of nougat
(manufactured), Préparation for pastry makings, liquid nougat…

Around the nougat

Photographs

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