Croquants variation

Discussion in 'Pastries & Baking' started by rpooley, Oct 1, 2016.

  1. rpooley

    rpooley

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    Has anyone used pecans in croquants?  I can find a few recipes but they are predominantly almonds and hazelnuts.  I wonder if that is because they are more popular in France or because of the tendency of pecans to burn a little more?
     
  2. chefwriter

    chefwriter

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    What is a croquant? 
     
  3. brianshaw

    brianshaw

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    French meringue cookie. Pecan is an American nut so that's likely why they aren't traditionally used. But they will work just fine.
     
  4. rpooley

    rpooley

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    I figured that was the reason for the scarcity of recipes but hey, what's a cooking forum for if not to ask for experience?  /img/vbsmilies/smilies/rolleyes.gif
     
  5. iceman

    iceman

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    The reason is what Brian just said. 
     
  6. rpooley

    rpooley

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    Did my post seem to imply something other than that?
     
  7. summer57

    summer57

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    I just looked up croquants. They look delish. Dorie Greenspan (in Around my French Table) makes a version with salted cashews, and another with fruit and nuts. I don't see why you couldn't use whatever nut you want.

    Thanks for bringing this up! Worth trying!
     
  8. brianshaw

    brianshaw

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    There is also an Italian version. Traditionally with almond and hazelnuts. I'm interested in trying a pignoli version.
     
  9. rpooley

    rpooley

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    The pignoli sounds nice.  I'm interested in egg white recipes as there are so many others that need the yolks....
     
  10. brianshaw

    brianshaw

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    Me too. I have an addiction to creme caramel so often have excess egg white. I freeze them in measured amounts until inspired for a merengue dessert. Soon it will be something like this, or a Pavlova.
     
  11. iceman

    iceman

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    NO ... Not at all. It's just that I was gonna say what Brian said ... up to the point that HE said it ... and I was kinda left with nothing to say. 
     
  12. rpooley

    rpooley

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    Or clarified stock.....

    @IceMan   Got it.

    I've been making lots of pavlova recently.  I had a group coming over and made a massive one on a sheet pan

     
    Last edited: Oct 3, 2016