Xixona nougat coulant

I present you the nougat coulant , an ideal dessert for these upcoming Christmas dates. This dessert is a variety of the previous chocolate coulant . This great dessert is simply a hot sponge cake with a crispy structure on the outside and nougat cream on the inside , but it does not leave you indifferent. It is a recipe for the most turroneros, I already have everything planned for it to be the dessert of Christmas Eve or Nadal’s day, I hope that the whole family will like it. I’ll tell you.

After making 2 attempts I present the final recipe, my big problem was finding the right amount of flour so that the structure supports all the inner cream. It is actually a very easy dessert but you have to follow the steps of the recipe and the ingredients to the finger.

Today I have dinner with the basketball buddies and I will have them as guinea pigs … hehe. Surely they will not be disappointed because I have already tried the dessert at noon and it is great. As I mentioned in the chocolate coulant , you can freeze it and so you will only have to put them in the oven while you are with the 2nd course and you will have a great dessert to everyone’s taste in 10 minutes. This dessert will not disappoint you at all

Preparation of the Nougat Coulant

1. The first thing is to get hold of the containers, I have bought them at Mercadona. The typical ones for flans of aluminum foil, come 12 and are € 1.40. Perfect.
2. Spread the 10 flaneras with unsalted butter and sprinkle with flour.
3. We separate the whites from the yolks and beat them to the point of snow as if it were meringue.
4. In case you do not know how to make meringue, the trick to make it come out without problems is to mix the egg whites at room temperature (not too cold) with a pinch of salt and then add the sugar. We beat a little more until they rise and are firm, in the bowl there should not be a single residue of fat or the whites will not rise. Then handle the meringue with a silicone spatula.
5. Beat the yolks with a tablespoon of icing sugar until they foam. Add a pinch of salt and cinnamon powder. We stir with a wooden spoon.
6. In the same bowl where we have the cream of the yolks add the sifted flour and stir with a silicone spatula until there are no lumps. Add the egg whites until stiff and mix little by little until everything is linked.
7. We break the nougat into small pieces. Then we put the cream in a saucepan to heat without boiling and add the pieces of nougat. We turn off the heat and beat until we have a thick cream.
8. We combine the Xixona nougat cream with the previous cream and mix well with a spoon or silicone spatula.
9. We put all the coulant cream in a pastry bag, so it will be easier to fill the containers. If you don’t have a sleeve, use a ladle. Do not fill the entire container since the cake grows in the oven.

Baking the coulants

1. We preheat the oven to 200º C. After 5 minutes we lower it to 180º C
2. Here we have 2 options:
   • If we freeze the coulants, we put them in the oven for about 15-16 minutes. Each oven is a world, you will only know this by testing, in mine with 15 minutes it is perfect.
   • If the dough is freshly made, put the coulant molds in the oven for 9-10 minutes.
3. Let cool for a couple of minutes and remove from the pan on a plate. We can sprinkle it with a little cocoa powder. This dessert must be eaten hot, although a scoop of ice cream is great, the contrast is fabulous. And for the most daring, it can be presented with a little vanilla English cream or hot chocolate.

And the best of all, as I said, is that the coulant is very easy to make and is a great recipe to surprise the family at Christmas. Another different way to eat nougat in Nadal.