Spanish Nougat
Discover the world of Spanish nougat. Learn to prepare classic recipes and modern creations.
Founder of I+Desserts (Barcelona, Spain)
Nougats: Discover a wide range of classic and modern creations
In Spain, nougat (turron) is eaten all year round, but is especially popular during the festive season. In this online course, creative pastry chef David Gil, will show you the techniques you need to make classic nougat and more modern interpretations.
If you have visited Spain, you may already be familiar with classics, such as ‘Jijona’ (a soft turron made with honey and nuts), ‘guirlache’ (a hard turron made with almonds and caramel), and ‘yema’ (with a layer of caramelized egg yolk).
The world of ‘turrones’ reaches beyond the traditional sugar, egg white and nut creations that are most commonly associated with nougat. In this course you will find recipes that also feature chocolate ganache, gianduja, fruit pastes, and more.
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Course Syllabus
Course Content
Chapter 2 - Introduction to the world of Spanish nougat (turrón)
Chapter 3 - Hard Turrón : Nougat
Chapter 4 - Hard Turrón: Guirlache
Chapter 5 - Soft turrón: Jijona (with 'Neula')
Chapter 6 - Egg Yolk Turrón
Chapter 7 - Marzipan Turrón: Coconut and pineapple
Chapter 8 - Praline Turrón: Hazelnut
Chapter 9 - Praline Turrón: Macadamia
Chapter 10 - Praliné Turrón: Bread and Olive Oil (Pà amb oli)
Chapter 11 - Chocolate Turrón: Whisky Truffle
Chapter 12 - Chocolate Turrón: Sacher Truffle
Chapter 13 - Praline Turrón: Gingerbread House
Before you go
Understand how to execute the techniques required to prepare classic nougats and turrones, and some modern creative ones too
What you'll learn
In this online course you will be introduced to the world of nougat (turrones) by creative pastry chef, David Gil, starting with the classics.
David will demonstrate how to make both hard and soft nougat, and will share the techniques needed to make more innovative ‘turrones’, including his own creative versions of a gingerbread house, and the much loved combination of chocolate, bread, olive oil and salt.
The course also includes recipes with a medium or high level of difficulty. David Gil will explain the techniques step by step to help you achieve the results you are looking for.
Who is it for?
This online course is aimed at anyone who would like to start making their own nougat and turrones – both professionals and amateurs. It’s for all those who want to learn classic recipes, and modern variations.
Recommended equipment
- Hand blender
- Oven
- Induction pans
- Thermometer
- Molds
Course recipes
In this course you will learn
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Meet your Instructor
Founder of I+Desserts (Barcelona, Spain)
Creative pastry chef and researcher of the sweet world. Passionate about pastry, chocolate and confectionery, his restless and innovative mind leads him to evolve his ideas constantly.
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Every course includes a downloadable recipe book
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