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Discussion Starter · #1 ·
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?
 

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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!
 

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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.
 

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Discussion Starter · #12 · (Edited)
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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