Nougat Glacé Choux with Orange Caramel – Guest Post By Mad About Macarons

Print RecipeJump To Recipe

Nougat Glacé Choux with Orange Caramel Recipe | JustOneCookbook.com

While I’m visiting my in-laws in Taiwan with my family, I’ve asked my long time blogger friends to blog-sit for me like asking a good friend to house sit when you go on vacation. They have prepared wonderful holiday recipes for Just One Cookbook readers so I hope you will enjoy reading their recipes. My blog sitter today is Jill of Mad About Macarons.

When I asked my guest bloggers to prepare holiday recipes while I’m on vacation, I didn’t expect Jill and Giulia would come up with similar European holiday desserts using Nougat. Even though nougat seems to be a very popular Christmas dessert ingredient, I wasn’t actually familiar with nougat desserts until I’ve seen Jill’s recipe and then Giulia’s Nougat Semifreddo. It’s nougat season at Just One Cookbook this week so please enjoy this delicious European Christmas dessert!

Jill was born and raised in Scotland and now lives in France with her husband and two children. Her site, Mad About Macarons, features not only fabulous macarons but also shares other desserts and savory dishes on her blog. I always adore colorful round macarons because they are so irresistibly cute!

When I first found Jill’s site back in my early blogging days, I would never imagined that I would become good friends with this cookbook author and blogger. Despite having “cookbook author” title, Jill has been always down to earth and been a good friend to me, making sure I have enough sleep (haha) and I get my priorities in life straight. While she’s having busy schedule with her daughters’ school and extra curricular activities, she makes delicious desserts and meals for parties and school events as well as entertaining her readers on her blog. I really admire her dedication and hard work.

You can get to know Jill better by visiting her online at Facebook and through her cookbook Mad About Macarons! Make Macarons Like the French. Please welcome Jill with her classic French decadent dessert.

Jill ColonnaWelcome Jill! Please tell us a little bit about yourself.

I’m Jill, totally Scottish, but for the past 20 years I’ve been living and working in France, trying to keep up with my French/Corsican husband and two gorgeous, girly girls, 11 and 9.

Please tell us a little bit about your blog.

In the past year, le blog was born to coincide with the launch of my cookbook, “Mad About Macarons! Make Macarons Like the French”. Ever since, I have been just as hooked on blogging as making macarons, teaching music, and writing!

How do you feel about your own food blogging experience so far?

Blogging has been tremendous fun this year – meeting new friends and sharing similar passions. At first I had no idea how time-consuming it was, though. Luckily, Nami has been a special friend. Her cheerful words have arrived just as I’ve been pulling my hair, trying to grasp the technical side of the website or just feeling snowed under aiming to juggle everything, so her encouraging comments have helped me appreciate that we’re not alone. In fact, Nami responds when it must be 2am for her in San Fran! How is that for dedication?

If you can give one advice to a new food blogger, what would it be?

Giving advice is tricky since I’m still learning! For anyone new to blogging, interacting is paramount. At first, it’s a way of telling people you’re out there, but then you discover it’s more than that. By building relationships, the need to blog and share things that are a bit different becomes stronger. It’s like preparing a meal: you strive to please and dish up surprises. If someone doesn’t say anything, do you assume they didn’t like it? When readers have digested, we’re driven by positive, constructive comments that can be a huge boost. If no comments come in you can either say, I didn’t serve up the right meal or I should have told people it was served. Either way it’s a great way of discovering what works and you aim to improve.

What would you advise to a new cook or someone who wants to start cooking at home more?

Go for it and enjoy yourself! Don’t be afraid of making mistakes or testing your own style: it’s a fun way to learn and build confidence. I’m sure you’ll have no problem finding willing tasters!

Dare I say one thing? I still find it hard to accept when Nami says she’s not good at making desserts/baking. She produces so many fantastic dishes and her Crème Caramel-Purin as a guest post on le blog was nothing short of perfection on a plate.

Thank you Jill! From here I will let Jill take over and show us what she prepared. Enjoy!

Nougat Glacé Choux with Orange Caramel 2

There are two reasons why I’m excited to be here today: firstly, Nami is finally enjoying a well deserved break with her lovely family and secondly, it’s a sincere honour to be a guest on Just One Cookbook. I’ve been counting the days until today.

So here’s a simple but effective festive dessert for the holidays. One of my favourites at Christmas is nougat ice cream. It’s a real French classic (nougat glacé) and is usually served as one large slice surrounded by a tart raspberry coulis. As this needs to be dazzling for Just One Cookbook, here’s an orangey concoction in the form of sticky caramel choux buns.

Don’t be put off by the long recipe. This is ridiculously easy to put together quickly and without fuss – my kind of stress-free recipe for a holiday menu. Each of the 3 parts can be made in advance: the caramel can keep in the fridge for up to 3 weeks; the ice cream can be made a week or two in advance and the choux pastry can keep in the fridge for up to 5 days.

On the day itself, just pipe out the buns, wham them in the oven for 20 minutes, and when ready to serve simply fill them with a dollop of the ice cream and dribble on the warmed caramel. Decorate with the nuts and candied fruit and serve with a chilled glass of Muscat and let the toes curl in front of the fire.

Wishing you sweet, happy holidays!

Nougat Glacé Choux with Orange Caramel 3

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Nougat Glacé Choux with Orange Caramel
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
Orange Nougat and Honey Ice Cream
  • 60g hazelnuts, roughly chopped
  • 50g pecan nuts or walnuts, roughly chopped
  • 100g candied fruit, preferably orange peel and candied kumquats, roughly chopped
  • 4 egg whites
  • 3 tbsp runny honey (I used a strong pine honey)
  • 300ml whipping cream, chilled
Choux Buns
  • 140g water
  • 100g milk
  • 1 tbsp orange flower water
  • pinch salt
  • 1 tbsp sugar
  • 90g unsalted butter
  • 150g flour
  • 4 eggs
Orange Caramel Sauce
  • 160g sugar
  • 120g salted butter
  • 200g whipping cream
  • grated rind of an orange, or 3 kumquats
  • 1 tbsp Cointreau or Grand Marnier
Instructions
Orange Nougat and Honey Ice Cream (Adapted from a recipe by Trish Deseine. Prep Time: 20 mins | Freezing Time: Minimum 12 hours)
  1. Put a glass bowl in the freezer in preparation for whipping the cream.
  2. Whisk the egg whites until they form soft peaks.
  3. Heat the honey in a pan until it starts to bubble. Pour it hot onto the egg whites then whisk for another minute or two.
  4. Whip the cream in the chilled bowl until it’s stiff. Add the nuts and fruit (but keep some aside for the decoration) and fold the mixture gently into the beaten egg whites.
  5. Pour into mini muffin molds (I used silicone), or simply into a sealed container and freeze.
Choux Buns (Prep Time: 15 mins | Cooking Time: 20 mins)
  1. Preheat the oven to 180°C. Boil the water, milk, orange flower water, salt, sugar and butter in a large saucepan.
  2. Once boiling, quickly add the flour and whisk until the dough is smooth and comes away from the sides of the pan.
  3. Transfer to a mixing bowl (or electric mixer) and gradually add the eggs. Whisk until you have a lovely smooth, sticky paste. At this point, you can transfer the pastry to a piping bag and keep refrigerated for up to 5 days.
  4. Using a piping bag, pipe out small heaps on baking trays covered in greaseproof/baking paper (or Silpat) Leave a good space between each mound, as they will spread out during baking.
  5. Brush with a glaze of one egg yolk mixed with a tablespoon of water. Bake in the oven for 20 minutes.
Orange Caramel Sauce (Prep Time: 5 mins | Cooking Time: 20 mins)
  1. Put the sugar with a few drops of water into a small saucepan. Using a wooden spoon, stir it now and again over a medium heat until a golden syrupy caramel forms. This should take about 10 minutes.
  2. Mix in the butter, still over the gentle heat and keep stirring for about 10 minutes until thickened.
  3. Turn down the heat and add the cream, zest and liqueur gradually.
  4. The caramel can last up to 3 weeks if stored in a sealed jar in the fridge. When ready to serve, just reheat gently for a few seconds in the microwave and dribble (the sauce.)
Assembly
  1. When choux buns are cool, cut them in half and fill with a scoop or mini mold of nougat ice cream. Warm the orange caramel in the microwave just for a few seconds and dribble over the buns (sorry, I can't help laughing on that one: you don't dribble but the sauce should be dribbled...). Decorate with candied fruits and the extra toasted nuts.

 

Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Leave a Comment


five + 5 =

Your email address will not be published - required fields are marked *

  1. Nice to met you Jill! I’m mad about macarons too :)
    Nami, hope you have a wonderful time!
    These guests are amazing, you know?
    How yummy is this, it contains all my favorite ingredients :)

    1
  2. Jill, so fabulous to find you on Nami’s blog! And you’ve done it again with this decadent creation! I’m in love with the orange caramel sauce…I wonder if I could put some on my morning granola?????

    Nami, hope you’re having a relaxing holiday! Thanks for the wonderful interview and guest blog with our sweet friend, Jill~

    5
  3. The name of the recipe alone is one mouthful of decadence. Am a fan of choux buns nougat and, of course, Jill so I can only say this is extra fabulous! have fun in Taiwan, Nami!

    7
  4. What a decadent dessert make up of fairly simple components. I’ve had nougat but never as part of an ice cream. Thank you for your contribution to Nami’s blog.

    9
  5. Jill, that ice cream flavor really rocks and it’s so appropriately festive! I love choux buns (making and eating them!) so the idea of pairing these buns with the lovely ice cream and orange caramel sauce is my very idea of heaven ;).

    Nami, thanks for featuring fabulous Jill. I really enjoyed this whole guest post!

    10
  6. OMG Jill these look sensational and how nice that each step can be made ahead of time and simply assembled just before indulging.

    Thank you for sharing your recipe on Nami’s blog. You always have such whimsical Macarons to share on yours. I’ll be popping by to see what other fun things you’re serving up this holiday. Have a Happy Holiday!

    11
  7. Wow, this is a truly exceptional dessert! I love the little puffs and orange nougat ice cream , the presentation is fantastic! I will try out the ice cream and let you know how it turns out.
    Nami, hope you are having a wonderful holiday!

    12
  8. I am not a big fan of caramel but this dish by Jill is changing my mind. This looks decadently delicious! Thank you Nami for choosing Jill as your guest today and thank you Jill for this beautiful post.

    ~ ray ~

    18
  9. I’m in love with this and that orange caramel sauce has really got me. Thank you for sharing this wonderful dessert and it is nice to meet you, Jill. Thanks again to you Nami. See you soon.

    21
  10. I’ve never tried orange caramel sauce! But I’d love to! Sounds so mouth watering good!!! And the ice-cream oh gosh I wish I could just eat the whole thing now!
    Thanks Jill for sharing!!!

    And Nami hope you’re having a wonderful time in Taiwan, I’m going on Sunday :)

    22
  11. Hi Nami! (and Jill)!
    Jill is such a wonderful blog sitter. This recipe looks stunning and is just the type of thing that would make a glamorous New Years Eve dessert. Hope your trip is going well. Loving all the great photos on your fb page!

    23
  12. Jill, I have greatly enjoyed reading the interview, your post and I’m wondering why and how I have missed your blog. Better later than never! These choux look fantastic and if you say they are easy (they look extremely elaborate though), then I should try them, especially since they don’t require ice-cream maker (which I don’t have). I love choux pastry and apart from profiteroles I only tasted it in éclairs (I don’t mention Paris-Brest which is too heavy for me). I made once éclairs and remember the bigger ones didn’t rise as they should have, but even flat and moist they were delicious. My husband loves nougat, so it would be a huge surprise for him!
    Nami, thank you for inviting Jill. I’m very happy to get to know her!

    25
  13. Great to see the talented Jill guest posting here! These pastries look amazing…I am wondering if these things even exist anywhere in Texas. I guess Texas is far from any pastry mecca. I know-you are probably saying just get in the kitchen and make some, but more like get in the kitchen and try to make some! However, your suggestion of making different elements of this dessert on different days is a great one.
    Both of you enjoy the weekend!

    34
  14. This is such a nice treat. Two of my fave ladies in one place.
    Jill- It was so nice learning more about you. You know I adore you and your lovely blog. This dish is to die for. I have trouble with caramel, lack of patience I think. Mini-me has been tackling it for me lately and seems to be a natural. These would make a fabulous treat for Christmas, or any other day for that matter.
    Nami- I hope you are having fun and taking lots of pictures. So excited to hear all about your trip. xx

    35
  15. I had nougat ice cream years ago in Toulouse and am just obsessed with learning how to make it. This is so special – truly a delight for eyes as well as taste buds. Fun learning more about you!

    36
  16. These look absolutely amazing! I’m a huge fan of Nami and I’m glad she’s enjoying her vacation! She sure did get some incredible guest blogger, too! This nougat and glace is stunning! Thank you for sharing the recipe and have a GREAT day!

    37
  17. Wow, this nougat ice cream puff is beautiful! The ice cream looks light and fluffy, and the buns are perfectly baked to a golden brown. Your family must be so lucky to be able to taste these! I’ve never had these before, but they look a lot like cream puffs. Thanks for sharing this recipe!

    38
  18. What a lovely interview and guest post! I am already a fan of Jill and her macarons. But I am equally wow’d by the other beautiful desserts I’ve seen her make! This looks absolutely scrumptious! It’s amazing how something so simple can be so special! Thanks Nami and Jill…for a wonderful holiday recipe and I hope you are having a great time with your family, Nami! : )

    40
  19. What a wonderful recipe! I’m sure if you had guests for dinner, they would be so impressed with this dessert. Hope you’re still enjoying your vacation, Nami!

    46
  20. @Jen, I couldn’t agree more – @Carolyn, thanks but nothing genius since choux are so easy and quick to make. @Charles, love your word, flumpy – too cute! @Pepy, Alyssa, Yi, I hope you do make it soon – you’ll discover how simple it is and handy to have ready for your guests. Thanks so much for all of your inspiring comments on Nami’s site! J xo

    58
  21. omg!! This looked so amazing that I had to click on it. I just noticed that this was the same Jill who wrote that Mad About Macarons book!! I coincidentally just posted a recipe I found from there! ahha… Great post! This nougat choux pastry looks decadent

    65