When I spotted the Krumchy recipe at Cecile, my gourmet taste buds had been put in all their states. I was then determined to redo this delicacy signed Christopher Michalak as soon as possible. Well, that was without counting all the other delicacies that have since terrified my taste buds and which every day come to take their place on my list “To do in absolute urgency!”
So it took me nearly 3 years to make these delicious little snacks. But, better late than never, right?
I took advantage of a new day of the bloggers of my Zôdio store. I was certain to seduce the gourmands.
I filled my small Krumchy with white, milk and dark chocolate. I imagine everyone had their preference.
And for the crunch, I used hazelnuts and pistachios.
My children having been very frustrated not to be able to enjoy this beautiful batch of Krumchy too, I planned to make it again, this time with Gianduja. It will be a version closer to those of C. Michalak.
On top, you can choose to put pecans or peanuts or even candied orange zest.
It is an easily declinable delicacy that can only seduce.
Krumchy by Christophe Michalak:
90g soft butter
70 g of sugar
2 egg yolks
1/2 tsp baking powder
1 tsp vanilla extract
1 pinch of fleur de sel
Preheat the oven to 180°C.
Whisk egg yolks and sugar.
Add the butter and continue to whisk.
Add flour, baking powder and salt. Mix without insisting.
Add the vanilla extract. To mix together.
Divide the batter into small silicone moulds. I used 48 Demarle petit fours.
Cook for 10/12 minutes.
Right out of the oven, press gently in the center of each cupcake with a cork to dig a hole.
Set aside in the moulds.
Salted butter caramel:
130 g liquid cream
1/2 tsp fleur de sel
Heat the cream and stop before boiling.
In a large saucepan, make a dry caramel. To do this, place a saucepan over fairly low heat and add the sugar very gradually. Sprinkle the bottom of the pan with sugar. As soon as it is melted in one place, sprinkle a little more. Proceed in this way until all the sugar is used. Control the temperature of the fire, because it must not burn. Above all, do not mix. If necessary, the pan can be stirred slightly.
When the sugar is completely melted, add the hot cream off the heat. Proceed several times.
Place the pan back on the heat for a few moments. Stir well with a wooden spoon.
Off the heat, add the cold butter in pieces. Mix well.
Add the fleur de sel.
Garnish cookies with caramel.
75g white chocolate
75g milk chocolate
75g dark chocolate
Roast the hazelnuts and pistachios by passing them for about ten minutes at 180°C.
you can take advantage of the cooking of Breton shortbread.
Melt the chocolates in the microwave in 20 second increments. Mix each time and stop when most of it is melted. Mix well until you have a smooth texture.
Pour each chocolate over 1/3 of the caramel-filled cookies.
Alternate roughly chopped hazelnuts and pistachios.
Tap the plate to evenly distribute the chocolate.
Store in a cool place or in the fridge.
To finish: the chocolates I used were from the brand Weiss.
You will have some caramel left over. I trust you to find a use for it.
The amounts I give are perfect for the molds I used. You can of course choose others.
Now I have also tested the krumchy gianduja and hazelnuts. hmm! It may well be my favourite.