Coconut Nougatine Sticks

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READY IN: 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F.
  • Position rack in the center of the oven.
  • Lightly oil a marble slab or hard plastic cutting board, a rolling pin, a large chef's knife, and a metal pastry scraper.
  • Spread the coconut on a baking sheet.
  • Bake for approx 5 mins, stirring often, until lightly toasted.
  • Remove from oven and cover with aluminium foil to keep warm.
  • Pour water, corn syrup and sugar into a heavy saucepan.
  • Bring to boil over low heat, swirling the pan occasionally to dissolve the sugar.
  • Increase heat to high and cook, swirling occasionally, until syrup is light amber in color, about 2 1/2 mins.
  • Remove from heat and stir in coconut.
  • Pour onto the oiled work surface and cool until outer edges begin to set, about 45 sec.
  • Using the oiled pastry scraper, fold the nougatine from the edges to the center.
  • Fold a few times to cool the nougatine slightly.
  • Using the oiled rolling pin, roll the nougatine into a rectangle, with 1/8 inch thickness.
  • If it's too hot, it will stick to rolling pin; if too cold, transfer to an oiled baking sheet and place in warm oven until softened.
  • Before the mass cools and hardens, cut the nougatine into 5x1/4-inch sticks with the oiled knife.
  • Separate the sticks as you cut them.
  • Cool until firm.
  • The nougatine sticks may be prepared up to 3 days in advance; store them in an airtight container at room temperature.
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