Notice the name of the post? "Nougatines" with an S at the end...
This book, written by my former chef and today Meilleur Ouvrier de France, is bringing new techniques and idea about nougatine.
Well explained and full of advice, the nougatine is worked as a show piece and not only as a base for Croquembouche.
for more info http://www.imag-e-motion.ch/pages/LudovicMercier.html
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