Francisco Migoya

Cocoa Croquant

Preparation info
    • Difficulty

      Medium

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 435 g / 15.34 oz sugar
  • 435 g / 15.34

Method

  1. Place a nonstick rubber mat on a marble surface.
  2. Cook the sugar and glucose syrup to 158°C / 316°F over high heat.
  3. Remove the pan from the heat and add the pâte a glacer. Pour onto the nonstick rubber mat.
  4. Put on 3 pairs of latex gloves and start pulling on the sugar when it has cooled down a little bit (if it’s too hot, it won’t pull very w