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?
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
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.
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.
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.
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