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...........
