Nougatine Cream Pastry

A Dutch patisserie classic — layers of crisp nougatine caramel wafer and Chantilly cream, delivering textural contrast between the shattering crunch of the caramelised hazelnut nougatine and the light cream beneath.

What is Nougatine?

Nougatine is a French confectionery element made by cooking sugar to a hard caramel stage and folding in roasted hazelnuts or almonds; the mixture is then poured thin and allowed to set into brittle wafer sheets. In Dutch patisserie, it is used as a crunchy layer element between cream and sponge.

Ingredients

Nougatine wafer (sugar, hazelnuts, butter, glucose syrup), Chantilly cream (fresh double cream, icing sugar, vanilla), choux or puff pastry shell, dark chocolate garnish. Contains gluten, milk, eggs, hazelnuts. May contain traces of other tree nuts.

Serving

Serve at room temperature. The nougatine will begin to soften within 30 minutes of refrigerator removal — serve promptly for maximum crunch contrast.