Chocolate nougat recipe filled with neulas with dulce de leche

Is there anything more Christmassy than nougat? Yes, the Christmas neulas! I imagine that you all know what neulas are, their name comes from the word nebula (Latin) which means fog, there are documents that show that it is a sweet that appeared before nougat. Its appearance is similar to that of wafers (elongated in the shape of a tube) but its texture and flavor are slightly different. The consistency of the neules is less dense than that of the wafers, so they tend to break more easily.

The recipe that I bring you today is inspired by one that David Pallàs, the master chocolatier, taught me. The most important thing is to know how to temper the chocolate well, so that it is shiny on the outside.

Ingredients

For the coverage:

• White chocolate couverture drops
• Thermometer for kitchen use
• Saucepan and bowl for bain-marie
• Almond praline (we can replace it with jijona nougat) 210 gr.

For the filling:

• 230 gr milk chocolate coating
• 100 gr mardel milk candy
• 20 gr cocoa butter (or butter)
• 80 gr of chopped neulas

Process for tempering white chocolate or milk chocolate (attention, the temperatures are not the same as for dark chocolate):

1. Place 2/3 of the chocolate you want to use in a bowl and melt it in a bain-marie over low heat. The base of the bowl should not touch the water directly as the chocolate would lose its shine and smoothness.
2. Heat the chocolate until the kitchen thermometer reads 40ºC. At that moment we remove the bowl from the heat and add the remaining third of the white chocolate and stir with a spatula.
3. When the temperature has reached 24ºC, return the bowl to the Bain-Marie, stirring gently until the chocolate reaches a temperature of 27-28ºC.
4. We line a nougat mold with this chocolate and turn it over to remove the excess chocolate. Put in the fridge until cold and hardened.

ABSTRACT:

1. Heat up to 40ºC
2. Cool down to 24ºC
3. Reheat up to 27-28ºC

Stuffed with neulas and dulce de leche:
Mix the coverage and the cocoa butter at about 36 ºC. To this preparation we will add the praline, the dulce de leche and finally the chopped neulas and when it is at about 26ºC we will pour it over the mold with the already hard and cold white chocolate coating.

We will proceed to seal the mold with more melted and tempered white chocolate (optional) and let it cool in the fridge until it hardens again.