Calissons

Calissons, crafted with unparalleled expertise by master confectioner Nicolas Viollet, combine the tenderness of almond paste with the sweetness of candied melon, all crowned with a royal icing. These calissons are the result of authentic craftsmanship, preserving traditional methods. A tasting that promises a memorable and indulgent moment.

The preparation steps for Calissons at the Confectionery Conservatory.

Grinding the ingredients

First, the confectioner takes care to grind his ingredients such as melon, almond and sugar to make the calisson paste.

Baking the paste

Then, the dough is slowly cooked at 60° in a cauldron. This stage is also called drying.

Shaping

After the dough has rested, it is molded using a calisson press, and then a glazing is applied on the top with egg whites and powdered sugar

Proofing

Finally, the calissons undergo a final passage in the proofing cabinet, and then they are ready to be enjoyed