Nut Nougat Cupcakes

Melt the nougat with butter and brown sugar and then stir until slightly cold.

Beat eggs with raw marzipan, lemon zest and salt until foamy and gradually stir in the nougat-butter-sugar mixture and the almond oil.

Fold the toasted, peeled and chopped hazelnuts and the flour-baking powder mixture into the marzipan-egg mixture.

Fill the nut nougat cupcakes into cupcake molds and bake at 180 °C for about 15-20 minutes.

Garnish with Parisian cream topping as desired.

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