Decadent Nougats Class with Chef Andrés Lara

The Decadent Nougats Class is a specialized masterclass that dives into the complex world of aerated confections, where the balance between honey, sugar, and protein determines the ultimate shelf stability and texture. In this 1-hour and 36-minute session, Chef Andrés Lara shares his modern vision of this classic treat, moving beyond tradition to explore high-impact flavor profiles and superior structural integrity. Joining this Decadent Nougats Class means mastering the specific stages of sugar boiling and aeration required to produce a nougat that is both tender to the bite and stable enough for high-end boutique display.

Thermodynamics and Aeration in the Decadent Nougats Class

The technical foundation of the Decadent Nougats Class centers on the thermodynamics of honey-based foams and the precise temperatures of sugar syrups. You will explore how different boiling points affect the final “chew” of the nougat, ensuring that your confections do not become overly sticky or excessively hard over time. This Decadent Nougats Class provides the engineering framework to manage Aw (Water Activity) through the correct emulsification of fats and inclusions, which is critical when incorporating moisture-rich ingredients like sour cherries or oil-heavy Piedmont hazelnuts.

Flavor Architecture and Modern Confectionery

Innovation in the Decadent Nougats Class is demonstrated through three signature recipes that challenge the conventional palate and redefine the expectations of artisanal candy. You will learn to construct an Iranian-inspired sweet cherry and pistachio nougat, as well as a sophisticated bitter chocolate version featuring crunchy cocoa nibs. The Decadent Nougats Class guides you through the process of layering these bold flavors, ensuring that the natural sweetness of the honey base complements rather than masks the vibrant acidity of the fruit or the earthy depth of the coffee and Piedmont hazelnut infusion.

Professional Production and Cutting Systems

Efficiency in a professional environment is a key focus of the Decadent Nougats Class, as Chef Andrés Lara shares his insights on clean cutting, storage, and professional presentation. You will learn the workflows needed to scale your nougat production while maintaining the artisanal quality that clients expect from high-end pastry shops. By the end of the Decadent Nougats Class, you will have the technical confidence to produce a diverse collection of decadent nougats that offer a modern twist on a timeless classic, ensuring your products stand out for their impeccable texture and flavor complexity.