Café gourmand - Sesame nougatine recipe
- 200g white fondant
- 130g glucose
- 160g sesame seeds
Place the fondant and glucose in a saucepan.
Caramelise, then add the sesame seeds.
Stir and spread on baking paper.
Finally, cut out and eat.
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
The chef's trick
Nougatines keep for a very long time. You can store them in an airtight box and take them out when you want!