250g Chelsea White Sugar
100g sliced almonds

Preparation is everything – make sure you read the recipe first and have all equipment ready. Creating shapes out of Nougatine requires quick work with very hot sugar – but don’t worry, we have a cool tip for reworking it after it has cooled.
Line a metal baking sheet with baking paper. Measure a second sheet of paper the same size and set aside along with a wooden rolling pin.

Heat sugar in a non-stick frying pan over a medium heat, stir with a wooden spoon until it dissolves and turns a golden caramel colour. 

Remove from heat and stir in almonds until combined.

Working quickly, pour the mixture onto the prepared tray using the wooden spoon to spread it out a little.

Place the second sheet of baking paper on top and use the rolling pin to roll the mixture out quickly into a thin sheet (around 3mm) before it hardens. Cut into shape or mould around shapes while still hot.

Once cool store in an airtight container. Use to decorate desserts such Gateau St. Honoré or as a fancy topping for cupcakes, cakes and ice cream.
For the Gateau: cut out a triangle about 15cm at base (width of your gateau) and cut a hole in the top with a round metal cutter. Also, whilst hot cut a rectangle 15cm x 5cm long (this will form the other side panel along the short edge of the pastry).

Set aside to cool and harden.
Once you have finished filling the gateaux place the triangle at one end and the rectangle at the other, securing each in place with hot caramel.
Tip: You can rework the Nougatine by heating it in the oven at 150°C. Place it on a baking tray and heat until it becomes soft to touch.
Note: The mixture must be hot to be pliable, to be safe make sure children are kept out of the kitchen when working with hot sugar.