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Hello everyone, I hope you are all well.

Here’s another recipe to get you in the mood for Christmas – croquant and croquant medallions are perfect for ice cream cakes and confectionery!

When I was a little girl we used to go to Belgium to visit a family there, and that’s where I was introduced to these delicious croquant chocolate medallions.

Now I make my own version, using homemade croquant… Highly recommended!

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Homemade almond croquan

  • 5  1/4 oz. (150 g) blanched almonds
  • 1  1/4 cup (275 g) regular sugar
  • 2 tablespoons (30 g) butter
  • 2 teaspoons vanilla extract

Finely chop the almonds with a knife or in a food processor. You should end up with a mixture of very finely chopped and some slightly larger pieces.

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Melt the sugar in a saucepan until it has turned into a golden caramel.

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Add the butter and vanilla extract and stir until the butter has melted.

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Add the chopped almonds and stir until everything is well blended.

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Spread out onto a greased sheet of baking parchment and leave to cool until set.

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The croquant is now ready to be chopped or crushed. Crush it with a rolling pin or in a food processor.

It will keep well in an airtight container for up to 3 months.

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Croquant medallions

  • 7 oz. (200 g) dark chocolate
  • 2 1/3 oz. (65 g) homemade croquant, crushed
  • whoopie pie silicone mat (optional)

Melt the chocolate over a pan of simmering water, add the crushed croquant and stir well.

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Place one tablespoonful into each of the rounds on the silicone mat, then leave to cool completely.

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If you don’t have a whoopie mat, just draw circles onto a piece of baking parchement instead.

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Now nothing remains but to enjoy these amazing croquant and chocolate medallions, and to share them with the people around you.

If you are giving them away as a gift I recommend using tempered chocolate or coating chocolate, that way surface will stay nice and glossy for several days.

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Have a nice day everyone!

Hugs from me to you.

iii

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