John Myers
The nut nougat cream is popular with children and adults who prefer a sweet breakfast. Ground nuts and cocoa in particular provide the typical taste. Nut nougat cream is usually made from hazelnuts, whereby the nut content must be at least 10 percent.
Origin
The first dark nougat was created in the days of Napoleon in the Italian city of Turin. And more out of necessity: because pure chocolate was extremely expensive, it was laced with roasted and ground hazelnuts. In 1940, the confectioner Pietro Ferrero then developed the first nut nougat cream from it. This was so well received that the sweet spread is now being offered by numerous manufacturers. Some use sal butter, which has properties similar to cocoa butter, instead of palm oil. It is considered more sustainable and healthier compared to hardened palm fat.
Season
Nut nougat cream is available in consistent quality all year round.
Taste
Ground, roasted nuts, sugar, and cocoa powder provide the characteristic nougat aroma.
Use
Nut nougat cream tastes very good on bread, rolls, or freshly toasted toast – or even on a chocolate pizza. Nut nougat cream is also suitable for baking cakes or cookies and tastes very good on pancakes and crêpes. Also popular as a filling for pralines, pastries such as nut cake, or an ingredient in ice cream.
Storage
Store nut nougat cream as dry and cool as possible. Not too cold, e.g. B. Store in the fridge.
Durability
Due to the high sugar content, closed jars of nut nougat cream can be kept for several months. If the jar has already been opened, it should not be stored for longer than 3 months. The nuts it contains can become rancid over time.
Nutritional value/active ingredients
The nutrient and calorie content of nut nougat cream varies depending on the recipe. On average, however, the sweet spread provides around 531 kilocalories/2224 kilojoules as well as around 4.3 g protein, 31 g fat, and 58 g carbohydrates per 100 grams.
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