The croquant for the cake is an original, tasty and beautiful touch for a cake, which makes it a real delight for the eye. The perfect croquant for a cake is made with nuts.
The secret to making croquant is to heat the sugar. Heat it over very low heat in a saucepan until it aquires a golden brown color.
Then the sugar with the nuts is poured onto a foil, which is greased in advance with oil. The caramelized mixture is spread out with a wooden spatula.
Once it cools down, using a rolling pin, the caramelized sugar with nuts is crushed into very small pieces. Sprinkle these pieces on the cake after it is covered with icing.
There are different ways to make croquant. To sprinkle one cake, it is enough to have 2 oz (60 grams) of sugar, butter on the tip of a knife and 4.4 oz (125 grams) of crushed nuts.
Heat everything over low heat together and stir the mixture at all times. As soon as the sugar acquires a caramel color, the mixture is spread out onto greased foil.
In addition to a rolling pin, the croquant can be crushed very finely in a blender by placing the large pieces of the firm caramelized mixture of nuts in the appliance.
In the absence of nuts, croquant can be prepared only with sugar and a little fat. It is added so that the sugar does not stick to the bottom of the pot. After caramelizing the sugar, it is spread out with a spatula onto greased foil and it is crushed.