Almond Croquant (croquant de Cordes)
- By Charlotte Brown
- June 18, 2024
BY THOMAS MARIE, M.O.F. BOULANGER
For 31 portions
CHEF'S TIP: It's essential to use 100% fresh egg whites at room temperature.
IINGREDIENTS
125 g raw almonds
70 g egg whites
230 g caster sugar
50 g T65 traditional French flour
METHOD:
Coarsely crush the almonds.
Mix all the ingredients together.
Place 15 g portions of the mixture on a silicone sheet.
Bake at 170°C for approx. 15 minutes in a convection oven. Leave to cool.
Remove from the siliconised sheet.
Focus on origins
Originating in the charming Tarn town of Cordes-sur-Ciel, the recipe for this crunchy almond cake dates back to the 17th century. At the time, there were a large number of almond trees in the region with a plentiful supply of almonds, and no one knew what to do with the surplus. Legend has it that an innkeeper in old Cordes would make ‘couques’ using almonds, sugar and egg whites to serve with Gaillac wine, giving rise to this golden caramelised delight that’s crunchy, fragile and delicate all at once.