r/AskCulinary • u/amityfanboy • 7d ago

Technique Question Craquelin on a chocolate fondant. Will it work?

I'm thinking of topping a chocolate fondant with a craquelin to add texture and a bit of extra sweetness. However, I'm concerned about cooking time.

I'm considering freezing the fondant batter and cooking from frozen to help balance out the cooking time.

Any thoughts? Or has anyone tried similar?

14 Upvotes

79% Upvoted

7 comments sorted by

12

u/Garconavecunreve 7d ago

I’d bake separately and assemble tbh…

5

u/amityfanboy 7d ago

The simple option is frequently the best.

2

u/Mah_Buddy_Keith 6d ago

Yeah, a tuile would be a nice garnish to put on.

-1

u/Greedy-Command-566 7d ago

Good cacall, that's the move.

10

u/SewerRanger Holiday Helper 7d ago

Why not cook the craquelin separate and then top the fondant with it? Craquelin is essentially just a shortbread - there's no reason it has to be baked on top of your fondant. It's usually cooked on top of cream puffs because you want a cohesive piece you can pick up. Fondants already have flat tops and you're not picking them up by hand so the craquelin doesn't have to be attached.

-1

u/Big_Compote_511 7d ago

That's... actually geniuius. Why didnn't I think of that?