Krokant Recipes

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

Steps:

• Brush a 9-by-13-inch rimmed baking sheet with butter; set aside. Combine sugar and corn syrup in a saucepan. Bring to a boil, stirring until sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on side of pan to prevent recrystallization. Cook, swirling occasionally, until mixture reaches soft-ball stage on a candy thermometer (238 degrees).
• Stir in almonds; cook, stirring occasionally, until mixture is light amber in color.
• Pour mixture onto prepared baking sheet; spread quickly into a 1/4-inch-thick layer with an oiled metal spatula. Let sit 2 minutes before cutting, if desired, with a sharp, oiled knife. (Or let cool completely before breaking into pieces.) Set sheet aside until completely cool. Store in an airtight container at room temperature for up to 1 month.

Steps:

• Preheat oven to 350°F.
• Cream butter with sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Mix in grated lemon rind.
• Sift flour again with cornstarch and baking powder.
• Gradually stir in butter-egg mixture until thoroughly blended.
• Butter and flour a cake ring mold and tap out excess flour.
• Pour batter into pan.
• Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
• Cool in pan on a rack.
• Praline topping or Krokant----------------.
• Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
• Stir in nuts and pour onto a greased or buttered flat serving plate.
• When cold and hard, crack praline topping into small pieces.
• Butter Cream Filling---------------.
• Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
• Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
• VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
• If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
• Beat until mixture cools and is smooth.
• Cool completely.
• Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
• Cut cake into 3 layers.
• Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
• Stack layers and spread rest of filling on top and all sides.
• Sprinkle praline topping or Korant on top and sides of cake.
• Chill at least 24 hours before serving.

Steps:

• Lightly grease a piece of kitchen foil (or parchment paper) placed on a baking tray.
• Mix the butter, almonds and sugar in a heavy frying pan.
• Place over a moderate heat and stir all the time, taking care that it doesn't burn.
• When it's a good golden color, pour the mixture onto the greased kitchen foil and allow to cool completely.
• Place in plastic bag and lightly crush into small pieces with a rolling pin.
• Soften the ice cream and then stir in the crushed Krokan until thoroughly mixed.
• Place the ice cream mixture back in the freezer until it is frozen again.

Steps:

• 1. DOUGH:.
• 2. Preheat oven to 360ºF.
• 3. Cream the butter til fluffy.
• 4. Add sugar 1 tbsp at the time, mix until creamy.
• 5. Add eggs 1 at a time, mix until smooth.
• 6. Mix flour, starch, baking powder and salt.
• 7. Add flour mixture 1 tbsp at a time until fully absorbed.
• 8. Pour into a greased & floured bundt pan.
• 9. Bake for 35 to 45 minute toothpick should come out clean.
• 10. BUTTER CREAM FROSTING:.
• 11. Prepare pudding per package directions using only 1 1/2 cup milk.
• 12. Cool pudding, cover with plastic wrap to prevent skin while cooling.
• 13. Bring butter to almost room temperature.
• 14. Cream butter.
• 15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate).
• 16. KROKANT or BRITTLE:.
• 17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown.
• 18. Stir in nuts and cook on low heat until it all has a nice cognac color (220ºF brittle stage on candy thermometer).
• 19. Transfer to a greased cookie sheet and let cool completely.
• 20. Break into real small pieces (English toffee bits could be substituted).
• 21. ASSEMBLY.
• 22. Cut cooled cake in three layers.
• 23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake.
• 24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup.
• 25. Sprinkle krokant or brittle over entire cake.
• 26. Decorate with reserved butter cream frosting.
• 27. It's best if it has a day to sit in the refrigerator.