i used to do a lot of croquants using the glucose/fondant/isomalt method where they are cooked to 155C and dried, ground and remelted.  it is still useful, but i have a dehydrator now.  currently i try to make croquants with purees and juices, adding sugars and drying overnight in the dehyrdator.  the next day i put the brittle sheet on parchment, heat in the oven, cut, rewarm and shape.  while warm they have a wonderful flexibility, when dry they have such a delicate crisp with a full flavor
apple croquant, compressed apples, walnut milk ice cream, walnut streusel, yuzu coulis (gel), goat cheesecake (not baked)
no longer on the menu, never got around to posting this...........

1 comments:

Cruz e. Caudillo said...

looks great, I've always loved that method.


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