Re: Croquante?Krokant, Nougat, Praline, Brittle....

Posted by Hans on August 17, 1998 at 14:05:40:

In Reply to: Re: Croquante?Krokant, Nougat, Praline, Brittle.... posted by kelley on August 17, 1998 at 11:10:29:

: Thank you, Hans...I'll try it. I've been a bit confused because when I read over
: my recipe, I was under the impression they were calling for more of a pastry crumb.
: Tried "Gastronomique" and found a description of a Saint Geniez croquante as a "small, dry, crunchy
: petit four" made from hazelnuts and almonds...and I'd always thought croquante more in the sense you described - caramel.

Croquante just means crunchy. The one described in Larousse Gastronomique is simular to a Biscotti or Almond Maccaroon, just a lot more sugar. But nowadays we use almondpaste and that also has alot of sugar.
The crumbles of croquant you achieve by crushing it with a rollingpin. As I said, many products are possible, even Nougat and Torrone, just depends on how far you cook the sugar and the treatment of the product afterwards.
You can even buy Krokant sprinkles to decorate the outside of tortes.

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