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" THE MANUFACTURE OF MONTELIMAR'S NOUGAT "
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To make this nougat we have first of all top-grade ingredients: sugar, French honey of lavender, egg white, natural vanilla, pruned almonds of Provence, pistachio nuts of Sicily, such are the essential constituent elements of Montélimar's nougat.
The naming " Nougat of Montélimar " is reserved for products containing at least 30 % of pruned almonds, 2 % of pistachio nuts and 25 % of honey of lavender.
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The stages of the manufacture:
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Honey of lavender and sugar are melted and cooked in cauldrons with addition of egg whites gone up in snow.
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 This mixture is then stabilized by the annexation of sugar in advance carried in high temperature, stabilization which will give, after cooking, this aspect of raised dough characterizing Montélimar's nougat. |
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The annexation of the vanilla, the almondsand the pistachio nuts makes at the end of cooking.
A last kneading gives to the mass a maximum of homogéneité.
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The dough is then flowed into moulds papered with unleavened bread.
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After turning out, different operations of sawing give to the nougat its definitive forms, blocks, bars, dominoes, etc....
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Conditioning was studied to be realized in the maximum of conservation and conservation.
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All these stages are realized with the biggest care and ingredients of choice, to appreciate you all the savours of the nougat !
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Panier vide.
La Fabrication 
