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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. 

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. 

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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