What are Croquants?

What are Croquants?

French for "crispy" or "crunchy", a croquant is used in French cuisine to describe a dish traditionally made of caramelized sugar and almonds and usually served as part of a dessert.

Making a croquant is very similar to the first steps of making a praline paste. So, after caramelisation, some of the sugar heated is inverted and the mass does not set immediately. Instead, it remains in a malleable condition if kept warm. The almonds, or other nuts, are then added and the mixture is rolled out with an oiled roller.

Often, the croquant is pounded in a mortar or passed through granite rollers, so that the praline paste is formed, which can then be used in creams, imparting the flavour of whatever almonds or whichever nuts were used. It can also be mixed with chocolate praline paste whilst soft, which is then cut into various shapes for chocolate centres.

Whilst the croquant is still soft, it can be made into various decorative shapes and used as ornamental confectionery pieces such as for holding petits fours, bonbons, biscuits, etc.

Delicate croquant sticks from Selamlique are covered in a variety of flavoured chocolates to tantalise and tempt the taste buds. With their array of colours they make for a beautiful addition to the end of any dinner party.