Crocant is widely used in the confectionery world, especially as a spectacular decoration for various types of cakes and pastries. Its very name comes from the French word croquant. By crocant is meant caramelized sugar in which different types of nuts are added and it is crushed once the caramel has hardened.
Making crocant at home is not difficult at all and anyone can handle it, even beginner cooks. The most used nuts in the preparation of crocant are walnuts, but crocant can also be prepared with almonds, peanuts and other nuts.
The secret of the perfect crocant is to pre-roast the nuts for about 10 minutes in a moderately heated oven. And while the nuts are roasting, you can proceed to caramelize the sugar. At about 200-220 g of sugar, add 1 tbsp. water. Melt the mixture over low heat, then add the roasted nuts.
Mix the crocant well and pour into a pre-greased baking pan or tray covered with baking paper. Once it has cooled well and it has hardened, it is then crushed.
The crocant can also be prepared in advance and then stored until it is time to use it. It is important to know that it is not stored in a refrigerator, but in an airtight container at room temperature.
See how to make almond croquant, peanut crocant and cake ganache.
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