Day -3: Prepare the nougat

• Separate the yolks from the whites.
• Put the yolks, liquid vanilla, ground cinnamon, glucose syrup and food colouring in a bowl, following the indicated order, and mix with a hand whisk.
• Put the almond flour in the bowl of the stand mixer and pour in the previous mixture while mixing with the K paddle for 1 minute.
• Set the mixture aside.
• Put the cream and sugar in a separate saucepan and bring to the boil over low heat, stirring constantly.
• Reach 119 ºC, checking the temperature with a kitchen thermometer and without exceeding it.
• When the cream syrup reaches the soft-ball stage, start the stand mixer on low speed with the K paddle and slowly pour the syrup over the almond and yolk mixture.
• Mix until you obtain an integrated dough; if it thickens too much and the stand mixer heats up, stop it for a while and start it again.
• When the dough is no longer hot, knead it by hand on the marble worktop for about 7 or 8 more minutes.
• Line the mould lengthwise with baking paper, leaving it overhanging the long sides so that you can cover the bar and then pull it to unmould it.
• Lightly dust the baking paper with icing sugar to prevent the nougat from sticking to it.
• Fill the mould with the still-warm dough and level it with a spatula.
• Lightly dust the top of the bar with icing sugar and cover it with the baking paper overhanging from the sides.
• Place a weight on the bar; if you do not have a lid that fits the mould, you can place a loaf tin with a carton inside on top.
• Leave the bar with the weight on top for about 4 hours.
• Remove the weight and put the bar in the refrigerator until the following day, without unmoulding it or removing the baking paper.

Day -2: Topping option 1 - Burn the nougat directly

• Remove the bar from the refrigerator and unmould it.
• Sprinkle a dusting of white sugar over the bar.
• With the blowtorch very hot, make one pass along the bar without stopping until you reach the other end.
• If you want to neaten the short sides of the bar, cut off a strip so they are clean.
• Leave the nougat in the refrigerator until the day of eating.

Day -2: Topping option 2 - Prepare a pastry egg yolk cream

• Let the egg yolk cream rest in the refrigerator for about 12 hours before putting it on the nougat bar.
• Heat the sugar dissolved in water.
• Bring it to the boil until it reaches 114 ºC.
• Beat the whole eggs in a container and add a touch of egg-coloured food colouring.
• When the syrup reaches 114 ºC, remove it from the heat and pour it very slowly over the eggs, always the hot over the cold and never the other way around, while stirring.
• Pass it through a chinois strainer to remove impurities.
• Return the mixture to the saucepan and stir it over low heat.
• Add the butter and continue stirring for 7 or 8 minutes, until the cream is well combined.
• If it gets too hot, remove the saucepan from the heat and put it back on.
• When it has a creamy texture, it is ready.
• If any burns, use only the top layer.
• Cool it quickly by pouring the mixture onto the kitchen marble worktop.
• Spread it over the marble worktop with a spatula and keep stirring it.
• Gather it up and spread it out three times.
• When cold, put it in a glass bowl and cover it with cling film directly touching the cream.
• Leave it in the refrigerator until the following day.

Day -1: The following day

To prepare the gelatine

• Remove the bar from the refrigerator and unmould it.
• Gently scrape the surface with a knife to remove the icing sugar.
• Apply a thin layer of pastry egg yolk cream over the bar.
• With the blowtorch very hot, make one pass along the bar without stopping until you reach the other end.
• To keep the bar from losing its shine, you can brush it with a thin layer of gelatine.
• Soak the two gelatine sheets in cold water for 15 minutes.
• Heat two fingers of water in a small saucepan and, when it is hot without coming to the boil, dissolve the well-drained gelatine in it.
• Let it cool until lukewarm and brush the nougat bar with a silicone brush.
• If you want to neaten the short sides of the bar, you can cut off a thin strip so they are clean.
• Leave the nougat in the refrigerator until the day of eating.