Make Brittle Leaves Yourself

Preparation:

1. 1 Baking tray (if you have a marble plate, take it), 2 dough spatulas, a little neutral cooking oil, 1 large board, 1 tablespoon, 1 angle pallet ready. Put 1 tablespoon of oil on the tray and rub it in very thinly with the help of kitchen paper. The two dough spatulas also on both sides in the lower area. If possible, do not use the grip surfaces, otherwise they will slide back and forth in your hand later.
2. When buying the nougat, make sure that it is really pure nut nougat. Tends to be on the chocolate shelf in the supermarket. That with the baking ingredients is usually too hard. The nougat – regardless of the shape of the packaging – first cut into thin slices, place them next to each other on a correspondingly large board and then spread them out to form a sheet 2 – 3 mm thin. This works best with the back of a tablespoon and some pressure. The plate doesn’t have to be super smooth. Then move the angular pallet under the plate, carefully remove it from the board (no problem, because it has the consistency of elastic cookie dough) and spread it out on the lightly oiled sheet and keep it ready. Tip: Plating the nougat is better on a non-oiled surface, so do it on the board first. It doesn’t slide back and forth there.

Preparation:

1. Put the sugar, glucose syrup and the water in a saucepan and bring to the boil while stirring. When it bubbles and the sugar has dissolved, immediately turn the temperature down halfway and let it simmer until the mixture turns light golden brown. It must look like honey a little darker. Then remove the saucepan from the heat and stir in the ice-cold butter. Be careful, that can foam a bit. When it is stirred in, pull the pan briefly on the stove again and stir the mixture until the butter no longer separates.
2. Now place a damp sponge cloth under the sheet with the nougat plate (anti-slip … ;-)), because from now on everything has to go really quickly. When the caramel has puffed it again, pour it all at once onto the nougat plate, slide both spatulas under the plate on the left and right and beat them over the hot, liquid caramel. Be careful at first because the caramel is still quite hot. Then use the spatulas to plate everything over and over again, push apart and hammer in again. The wrapping is just like the touring of a puff pastry. It’s just a bit mushy because of the nougat, which is almost runny because of the hot caramel. But that’s completely ok. You then keep scraping the nougat together, plating the “structure” that has been folded over and repeating it all as often as possible. Do this until the caramel is so firm and cooled that it can no longer be easily shaped when you hit it. At the end, only plate about 2 cm thick.
3. Then cut the resulting plate into bite-sized pieces with a large and very sharp knife. If it “crackles and crackles” …… then the brittle leaf is a success. The portions then have to harden slightly so that they can then be dipped in liquid dark or milk chocolate.
4. The number of people mentioned above resulted in a portion of 35 pieces.