The Viral Recipe Revolutionizing Christmas Tables

Published on December 8 on TikTok, the homemade nougat recipe by Roxane, former contestant of Meilleur Pâtissier, crossed the 1.3 million view mark in just fifteen days. Her impactful message summarizes the issue: “No more nougat at €150 per kilo at the markets.” Followed by 3.4 million subscribers, the pastry influencer is democratizing this traditionally overpriced festive confectionery with an approach accessible to everyone.

The success of this post is based on a realization shared by thousands of internet users: why pay a fortune for a treat that can be made at home without professional skills? Roxane breaks this myth by offering a recipe that ticks all the boxes for the end-of-year holidays. Preparable several days in advance, this nougat fits perfectly on the coffee table or wrapped in pretty paper as a memorable gourmet gift for guests.

The balance shown by this recipe explains its virality: a perfectly dosed soft paste, dried fruits providing the necessary crunch, and a controlled honey taste that avoids the pitfall of being too sweet. On the eve of Christmas, this economic alternative comes at the right time for those who refuse to choose between quality and a reasonable budget.

Ingredients and Equipment to Succeed with This Homemade Confectionery

Contrary to popular belief, this iconic confectionery requires no exotic or out-of-reach ingredients. The list is limited to seven basic elements: 320g of granulated sugar, 220g of honey, 120g of water, 70g of egg whites, and 25g of icing sugar for the paste. For the filling, 200g of chopped dried fruits of your choice – almonds, hazelnuts, walnuts – are combined with 200g of pistachios to create this characteristic crunchy-soft marriage.

Roxane nevertheless insists on a crucial point: strict adherence to proportions determines the final success. One gram too much or too little can shift the texture to being too soft or too hard. Two sheets of rice paper are also essential for shaping, allowing the nougat to take its form without sticking.

The equipment is down to the essentials, with a strong recommendation: invest in a kitchen thermometer. This tool becomes decisive for reaching the exact temperatures of the syrups – 130°C for the honey, 150°C for the sugar syrup. These precise thermal thresholds condition the final texture: too low, the nougat remains sticky; too high, it hardens excessively. This technical mastery, accessible with the right equipment, transforms a seemingly complex preparation into a perfectly reproducible recipe at home.

The Step-by-Step Manufacturing Process

The preparation starts with an often neglected but decisive step: roasting the dried fruits. Fifteen minutes in the oven at 150°C is enough to intensify their aromas and guarantee the desired crunchy contrast. Meanwhile, the double cooking of the syrups requires constant monitoring: the honey must reach exactly 130°C in one saucepan, while the sugar-water-honey mixture climbs to 150°C in another.

The assembly requires perfect synchronization. The egg whites, whipped into stiff peaks with the icing sugar, first receive the hot honey in a continuous stream, then the sugar syrup. The uninterrupted whisking transforms this preparation into a smooth and shiny mass, ready to receive the roasted fruits. The incorporation must be quick but careful to distribute the fruits evenly before the paste begins to set.

Next comes the shaping in a mold lined with rice paper. A spatula allows for smoothing the surface, covered with a second sheet before light compression. Roxane hammers it home: “Patience is essential for the nougat to set correctly and cut cleanly.” This resting phase, minimum ten hours in a cool, dry place, transforms the sticky mass into a firm confectionery. Any attempt at premature cutting would ruin the effort, while this waiting time guarantees clean slices that reveal the beautiful mosaic of dried fruits trapped in the pearly paste.

Personalization, Storage, and Festive Presentation

The choice of honey shapes the final texture far beyond simple taste. A liquid honey like acacia produces a melting nougat that yields under the tooth, while an already crystallized honey offers a firmer resistance. This subtlety allows the recipe to be adapted to everyone’s preferences: soft for lovers of sweetness, firm for those who prioritize chewiness.

Once cut into regular pieces, the nougat keeps for up to three weeks in an airtight box, with each layer separated by parchment paper. The main enemy remains humidity: storage at room temperature in a dry place preserves the crunchy texture of the fruits and the general hold of the confectionery. This longevity allows for advance preparation which frees up time during the busy days of December.

Regarding presentation, options multiply. Arranged on a tray with after-dinner coffee, individually wrapped in transparent paper tied with a ribbon for a guest gift, or slipped into a pretty box for a gourmet present, the nougat adapts to all festive scenarios. This versatility transforms a simple recipe into a real asset for making an impression without excessive effort, proof that a personalized attention does not necessarily require hours in the kitchen.