Hospitality College


Sugar Works (Krokant-Nougatine) Recipe

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  • Baking Tray
  • Chopping Board
  • Silicone Paper
  • Copper bowl
  • Hard Spatula
  • Palette Knife
  • Small knife
  • Scissors
  • Cutters
  • Templates
  • Flower Cutters
  • Clean Silpats
  • Metal egg mould
  • Rolling pin
  • Broom handles and tubes
  • Cake boards
  • Assorted Cutters
  • Royal Icing
  • Piping Ganache
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  1. Make a direct caramel. Start with some of the sugar and the glucose (which can be warmed up a little bit at first or it can be placed under the sugar in the bowl where the caramel is going to be made). When the sugar is dissolving do not stir it but just pull the sugar from the edges to the centre. This should be done on a low heat so it melts gently.
  2. When the sugar is thoroughly melted add the rest of the sugar. Wait until it boils to make sure that all the grains have been dissolved.
  3. Warm the nuts, as cold nuts will make a block very quickly and it will not be easy shape it.
  4. Add the peanuts/almonds to caramel, spread it on a hot tray, cover it with silicone paper and roll it as thin as possible.
  5. Cool it a little bit on the marble so it is easy to peel the paper. Put it back on the hot tray and cut it as follows: an oval base, a rectangle, small triangles and make discs for petit fours.
  6. Once the pieces are cut: leave the oval base flat. Shape the rectangle folding the edges. Bend the small triangles. If you want to write on the piece, it is done now.
  7. To assemble the display, make caramel by mixing sugar with a little bit of water. Once the caramel is ready, stick the shaped rectangle on the base, then stick the little triangle around the base. To finish it off, pipe royal icing on the edges, so they do not look so rough.
  8. For the petit fours, pipe a rosette on some of the small discs, decorate the other discs with piping ganache and put the decorated ones on top of the ganache rosette.
  9. Place the petit fours on the display.

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