Le Croquant de Sarlat is a dry and crunchy, caramelised sugar ‘biscuit’ like treat, often made with almonds or walnuts. It is mainly made in the South West of France with each pâtisserie having their own, closely guarded variation on the recipe.
It was only a couple of months ago that Paul and I first saw these biscuits at Pâtisserie Massoulier in Sarlat so, feeling the need to assuage a sweet tooth we just had to try them.
Croquant is French for crisp or crunchy, the ‘biscuit’ is often named ‘crunchy Perigord’ and they are delicious.
The ‘biscuits’ may be large or small, plain or with nuts.
They are something like a brittle, hard and perfect to crumble over ice cream, layered into parfaits, or to eat as they are.
More tempting delights at Pâtisserie Massoulier.
33 Rue de la République, 24200 Sarlat-la-Canéda.
Event:-. The bunting and flags are flying, the Bumper Cars are all set up to go in La Place de La Liberty. Daglan Fête starts on Friday 18th August.