RECIPES
All recipesCalisson de Nice
Par Pascal LAC
FOR THIS RECIPE
- Recipe with honey from Le rucher de Cipières
RECIPE STEPS
1/ Calisson paste
INGREDIENTS
- 560g blanched almonds
- 490g candied melon
- 350g candied oranges
- 150g dried apricots
Grind all ingredients finely
2/ Syrup : Make a 125° syrup with
INGREDIENTS
- 460g sugar
- 180g water
- 120g of honey – use wild mountain flower honey from the Rucher de Cipières apiary
Mix the syrup well into the crushed paste.
Spread into a calisson mould or a frame which you have covered with wafer paper in advance.
3/ Prepare the glazing
INGREDIENTS
- 50g egg white
- 330g of icing sugar
- 30 lemon juice
Coat the frame with this glaze and dry in the oven for 2 min at 120°C.
Carefully remove from the mould and cut.
The shape of the calisson resembles a mouth because the word “calisson” comes from “calissou” which means kiss in Provençal.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
Leave a Reply