One of the Peruvian desserts with the most tradition is Doña Pepa’s nougat, a sweet typical of every October and characterized by its flavor of anise and delicious honey. Although there are several brands that market or bakeries, it is true that it can also be prepared at home. If you want to enjoy it and demonstrate your gastronomic skills, in this note we leave you the simple steps to do it and the advice you must not ignore to make it perfect.
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Daniel Punchin, pastry chef coordinator of the Institut Le Cordon Bleu, shares a simple recipe to make everyone happy. Take note and savor this emblem of Peruvian cuisine.
For the mass
- 500 grams of flour
- 10 grams of baking powder
- ½ teaspoon of bicarbonate
- 5 egg yolks
- 250 grams of butter
- 10 grams of salt
- 25 grams of sesame seeds
- 10 grams of anise in grain
- 125 grams of water
- ½ tsp vanilla essence
- 12 drops of amarillo huevo coloring
- 80 grams of chancaca
- 600 grams of sugar
- 2 apples of water
- 1/8 of cayenne pineapple
- ½ quince
- ¼ orange
- ¼ lemon
- 75 grams of glucose
- ½ fig leaves
- 3 units of black pepper
- 5 grams of tablets
- 8 grams of confits
- 10 grams of sweet peppers
- 20 grams of surprises
- 5 grams of worms
Steps for the dough:
- Burn the butter and add 10 drops of colouring, orange essence and egg yolks.
- Make a well with the flour, baking powder, baking soda, salt, sesame and anise, add the butter and water and integrate.
- Rest at room temperature.
- Roll out the dough to form ½ cm thick tubes. You need sticks to cover 3 square molds.
- Bake at 175 °C x 35 min.
Steps for honey:
- Place the fruit and water (up to cover your hand in the pot). Cook until the membrillo is soft, strain and set aside.
- Make the honey with the chancaca, sugar, pepper, veneer and glucose, cover with the fruit water and bring to 120 °C, before putting the fig leaf for a minute and stopping the cooking.
To prepare the assembly:
- Line the inside of the model with butter paper.
- Place sticks of dough vertically, put a few pieces of dough to cover the holes. Put honey, cool and place another layer of sticks horizontally, cover the holes with pieces of dough, put honey, cool and place the last layer of sticks vertically with the flat side up, cover the holes and put honey. Decorate with grajeas, confits, surprises and worms.
What tips to follow for a perfect Doña Pepa nougat
- Toast separately in sesame anise.
- It is important to let the dough rest in the cold for 12 hours.
- Don’t over knead the dough and respect the resting times.
- Leave the sticks in the cold for 30 minutes before baking. Grease the plate well with butter.
- Let the sticks cool well and cooked.
- Prepare the ready-made fruit broth with all its spices.
- Use a thermometer to cook the honey.
- Keep the honey in a very low water bath during assembly.
- Leave the nougat to rest for 24 hours before dividing into portions.
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