Posted by kelley on August 17, 1998 at 11:10:29:
In Reply to: Re: Croquante?Krokant, Nougat, Praline, Brittle.... posted by Hans on August 16, 1998 at 14:10:52:
Thank you, Hans...I'll try it. I've been a bit confused because when I read over
my recipe, I was under the impression they were calling for more of a pastry crumb.
Tried "Gastronomique" and found a description of a Saint Geniez croquante as a "small, dry, crunchy
petit four" made from hazelnuts and almonds...and I'd always thought croquante more in the sense you described - caramel.