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Croquants variation

post #1 of 12
Thread Starter 

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?

post #2 of 12

What is a croquant? 

post #3 of 12
French meringue cookie. Pecan is an American nut so that's likely why they aren't traditionally used. But they will work just fine.
post #4 of 12
Thread Starter 

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?  :rolleyes:

post #5 of 12

The reason is what Brian just said. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #6 of 12
Thread Starter 
Quote:
Originally Posted by IceMan View Post
 

The reason is what Brian just said. 


Did my post seem to imply something other than that?

post #7 of 12

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!

post #8 of 12
There is also an Italian version. Traditionally with almond and hazelnuts. I'm interested in trying a pignoli version.
post #9 of 12
Thread Starter 

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

post #10 of 12
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.
post #11 of 12
Quote:
Did my post seem to imply something other than that?

 

 

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. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #12 of 12
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post

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.


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

 

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