Working with Turrón in Desserts

Turrón is a soft Spanish nougat traditionally made with almonds, honey, and egg whites. When using turrón in baking, it's important to understand its delicate texture can become sloppy if not handled properly. The nougat should be incorporated as a layer that complements rather than overwhelms the sponge. Turrón pairs exceptionally well with orange and chocolate ganache, creating a Mediterranean flavor profile that Paul Hollywood found 'absolutely lovely.' The challenge lies in maintaining structural integrity while preserving the turrón's distinctive almond sweetness. Use turrón blando (soft turrón) and slice it thin for even distribution. Ensure the sponge beneath is completely cool before adding the turrón layer, and press gently to adhere without compressing the delicate nougat.