CALISSON DE NICE

PAR

PASCAL LAC

Informations and materials

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

STEPS

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

STEPS

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

STEPS

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.

4. -

INGREDIENTS

STEPS

5. -

INGREDIENTS

STEPS

6. -

INGREDIENTS

STEPS

7. -

INGREDIENTS

STEPS

8. -

INGREDIENTS

STEPS

9. -

INGREDIENTS

STEPS

10. -

INGREDIENTS

STEPS

11. -

INGREDIENTS

STEPS

12. -

INGREDIENTS

STEPS

13. -

INGREDIENTS

STEPS

14. -

INGREDIENTS

STEPS

15. -

INGREDIENTS

STEPS

OTHER RECIPES

SPICY HOT OR COLD CHOCOLATE

LIMIGOUS

LIME ZESTS FINGER DOUGHNUTS

CALISSON DE NICE

Informations and materials

RECIPE STEPS

1. Calisson paste

2. Syrup : Make a 125° syrup with

3. Prepare the glazing

4. -

5. -

6. -

7. -

8. -

9. -

10. -

11. -

12. -

13. -

14. -

15. -

OTHER RECIPES

SPICY HOT OR COLD CHOCOLATE

LIMIGOUS

LIME ZESTS FINGER DOUGHNUTS

Leave a Reply