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Willaume and pistachio nougat

December 15, 2010
Willaume and pistachio nougat
Michel Willaume

Well-known French pastry chef Michel Willaume, winner of the World’s Pastry Championship alongside the US team in 2001, is the author of this ‘turrón’ – so appropriate now that Christmas is coming. Unlike Montelimar’s famous variety, Willaume’s nougat contains a balanced proportion of almonds and pistachios.

Pistachio nougat ‘turrón’


Pistachio nougat

Pistachio nougat by Michel Willaume

  • 400 g honey
  • 625  g sugar
  • 200 g water
  • 125 g glucose
  • 100 g egg whites
  • 100 g sugar
  • 25 g salt
  • 150 g pistachio paste
  • 175 g cocoa butter, melted
  • 500 g sliced almonds, toasted
  • 250 g pistachios, toasted


Boil the honey up to 124ºC. Cook the sugar, water and glucose to 152ºC. Whisk the egg whites together with the sugar and salt, make a meringue pouring the honey over the firm egg whites. Mix well and add the cooked sugar to the meringue and honey. Heat with the help of a torch in order to dry the dough, add the pistachio paste together with the cocoa butter and nuts.

Mix well and place in a 1.2-cm high frame mold. Leave to cool and crystallize. Cut as desired.

Michel WillaumeMichel Willaume

Michel Willaume, World Pastry Champion, is a privileged witness of the evolution of sweet gastronomy around the world.
He participated in so good..magazine #2.

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