Nougatines are perfect to decorate cakes and tarts, they add an amazing crunchy texture. They can be placed in the middle of  desserts as well, in the mousse, to give them crunchy middles. You can prepare them with your favorite nuts, sesame seeds, cocoa nibs… 

Print Recipe
Prep Time 10 mins
Cook Time 8 mins
Resting Time 15 mins
Total Time 33 mins
Course Dessert
Cuisine French
Servings 12 Disks
Calories 210 kcal


  • Scale
  • Saucepan
  • Wooden turner
  • Silicone mat
  • Round sharp cutter (6cm diameter, to get 12 disks)


  • 10 g Water
  • 50 g Glucose
  • 125 g Butter
  • 150 g Granulated sugar
  • 2.5 g Pectin NH Use precision scale
  • 175 g Chopped nuts or cocoa nibs or sesame seeds


  • Preheat the oven at 190°C.
  • Mix the sugar with the pectin.
  • Place the water, butter and glucose in the saucepan.
  • Add the sugar and the pectin and bring to boil (around 106°C).
  • Add the nuts off the heat and combine.
  • Spread over a silicon mat.
  • Make sure to have a thin and even layer.
  • Bake for 8 minutes until golden brown. Check it after 5 minutes, and turn the tray if needed.
  • Cut it while it's hot, using sharp metallic cutter and press gently. If it starts to harden befor you finish cutting it, place it back in the hot oven for a few seconds to soften it.
Keyword Almond, Crunch, Decoration, Essentials, Hazelnut, Nuts, Pistachio, Sesame

Additional comments

It’s important to roast the hazelnuts properly (on low heat) so that they develop their flavors and become “oily” and thus it’s easier to turn them into paste.

I prefer to start mixing the hazelnuts with the melted chocolate, and add the icing sugar later, because it may absorb the oil of the hazelnuts and it may take more time to get the paste. 

Once the gianduja ready, you can transfer it into a ceramic baking pan lined with cling wrap and let it set in the refrigerator. Once set, you can wrap properly the bloc and keep it chilled for up to one month or freeze it for up to two months. 

Bon appétit!