Recette

Croquants aux noix du Périgord

Desserts are also prepared à la plancha. Irresistible, the croquants proposed by the chiefs Philippe Escaich et Philippe Mesuron on behalf of Marquier, french fabricant of planchas.

For 2 to 4 people :
Preparation time: 10 mins
Cooking time: 10 mins
Utensils: rest grid

Ingredients :
100 gr Périgord walnut kernels
1 egg
100 gr sugar
1 tablespoon liquid vanilla
1 pinch of salt
125 gr of flour

Preparation steps:

  1. 1. In a bowl, mix the egg, sugar, vanilla and salt.
  2. 2. Add the sifted flour and finally the crushed walnuts. The dough should be smooth.
  3. 3. Light the Le Marquier plancha on low heat, lightly oil the plate and place small heaps of the preparation. Flatten them slightly with a fork dipped in cold water. Turn the croquants during cooking.
    4. Once cooked, set them aside on the grill off the Le Marquier plancha to cool and dry.

Trick :
Walnut kernels go rancid very quickly. To avoid this, put them in a bag directly in the freezer. All you have to do is take it as you need it, without defrosting beforehand.

 

100% plancha - 2 chefs, 20 ingrédients, 2 fois plus de plaisir. Le Marquier. Ed. Larousse, 17,95 €