Filo pastry nougat with cocoa nibs

A homage to traditional Spanish patisserie, inspired by Sicilian Cannoli, filled with hazelnut praline, chopped wafers and cocoa nibs for an extra crunchy finish.


filo pastry tubes

Ingredients Preparation
  • spoon(s)
    filo paste
  • spoon(s)
    melted butter
  • Cut out squares of baking parchment and filo pastry, size 18x35.
  • First, roll the baking parchment around the tube, then the filo pastry.
  • Coat in butter.
  • Bake in a deck oven for 18 minutes at 170 °C.
  • Once they have been taken out of the oven, remove the tube while still hot.

nougat filling

Ingredients Preparation
  • 200g
    Hazelnut praliné
  • 50g
    hazelnut paste
  • 40g
    Cocoa butter
  • 20g
    chopped wafer
  • 40g
    pecan nuts
  • 0.8g
    Maldon salt
  • 20g
    oreo biscuit
  • Melt the cocoa butter and add the praline and hazelnut paste.
  • Create an emulsion and temper at 26 °C.
  • Mix together with the solid ingredients, previously chopped, and insert into the filo pastry tubes.

finishing touches

  • To finish, cap the nougat by dipping it into the Jade milk chocolate couverture,with strength reduced with 10% cocoa butter and rolled in crushed cocoa nibs.
  • Finally, pipe with Jade milk chocolate COUVERTURE with strength reduced to 50 % with cocoa butter tempered at 30 °C.

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