Name: Chocolate Croquants
Yield: Makes about 20-25 croquants
Ingredients: 75 g (2½ oz) cocoa nibs; 100 g (3½ oz/1¼ cups) ground almonds; 30 g (1 oz) Pistachio Paste; 1 g (a pinch) salt; 60 g (2 oz/5 tbsp) unsalted butter; 165 g (5½ oz/generous 1 cup) plain (all-purpose) flour, sifted; 100 g (3½ oz/⅔ cup) Icing (powdered/pure) sugar, sifted; 250 g (9 oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 7 g (1 tsp) liquid glucose; 300 ml (½ pint/1¼ cups) whipping (pouring) cream; 10 g (¼ oz) pistachio nuts, chopped; 195 g (6¾ oz/2 sticks) unsalted butter, cut into cubes and softened; 75 g (2½ oz/⅓ cup) caster (superfine) sugar; 20 g (¾ oz/1¾ tbsp) unsalted butter

Preparation info

Makes about
20-25
croquants

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This is a simple recipe with the three elements creating fantastic textural contrasts.

Ingredients

For the sablé pastry

195 g (6¾ oz/2 sticks) unsalted butter, cut into cubes and softened

Method

1 To make the pastry, mix together the butter and icing (powdered/pure) sugar until light and creamy. Add the almonds, flour and salt and mix until smooth. Put the pastry on a floured tray (sheet), wrap with cling film (plastic wrap) and chill for 1 hour.

2 The dough will be very soft, so roll it out between two sheets of silicone (baking) paper and chill for 20 minutes. Meanwhile,