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Le Nougat with nougat mousse, coffee ice cream and lime sauce by Frederic Moreau

Le Nougat with nougat mousse, coffee ice cream and lime sauce by Frederic Moreau

At the Peninsula Hotel Beiing, French executive pastry chef Frederic Moreau offers an interesting version of a sweet from his home country, le nougat. The most famous is that of the city of Montélimar, made with egg white, honey, and almond, and has a look and taste similar to Spanish turron, more so than the Italian torroncino.

Moreau incorporates ingredients such as chocolate that, as he explains in his interview, are very successful in China, in addition to lime sauce, vanilla pastry cream, or coffee ice cream, among other components. The result is a spongy-textured dessert in which an 11 cm diameter ring strip of tempered dark chocolate stands out.