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Nougat Cupcakes with Nougat Topping

Nut, nuttier, nougat

Nougat Cupcakes with Nougat Topping
  • 100 ml milk
  • 200 ml heavy cream
  • 3 × egg(s)
  • 250 g butter
  • 0.5 g salt
  • 1 × sheet(s) of gelatin
  • 240 g flour (fine)
  • 5 ml amaretto
  • 200 g brown sugar
  • 4 g baking powder
  • 170 g nutty nougat
  • 85 g hazelnuts
  • 15 g almond paste
  • 2.5 ml almond oil
  • 200 g nougat

Ingredients

  • 100 ml milk
  • 200 ml heavy cream
  • 3 × egg(s)
  • 250 g butter
  • 0.5 g salt
  • 1 × sheet(s) of gelatin
  • 240 g flour (fine)
  • 5 ml amaretto
  • 200 g brown sugar
  • 4 g baking powder
  • 170 g nutty nougat
  • 85 g hazelnuts
  • 15 g almond paste
  • 2.5 ml almond oil
  • 200 g nougat
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Preparation

Nougat Cupcakes

Mix the nougat with the butter and brown sugar. Briefly stir the mixture to let it cool. Mix the eggs with the raw marzipan, lemon zest and the pinch of salt until frothy and gradually stir in the lukewarm nougat, butter and sugar mix and the almond oil.

 

Mix the flour with the baking powder, sieve them and add to the mixture together with the hazelnuts. Fill the mixture into moulds and bake for 20 minutes at 180 °C in a preheated convection oven.

 

Preparation of Nougat Topping:

Heat the milk to approx. 80 °C and let the nougat melt in. Add the amaretto and allow the mixture to cool. Stir in the liquid heavy cream.

 

Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously before serving.

 

Crown the cooled cupcakes with the topping. Enjoy immediately.

 

iSi tip:

To peel the hazelnuts, place them on a baking-tray and oven-roast for 10 minutes at 180 °C. Wrap the nuts in a kitchen cloth and cover with the upper half of the cloth. Leave for a while, then rub the covered nuts with the palms of your hands.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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