Amandes De BellecourBox of 20 pieces
Registered Trademark ® 1965
The raw aroma of pure origin cacao beans comes though these exceptional ganaches unfiltered.
One of the Lyon specialities emblematic of Palomas. An Amande de Bellecour is a confectionery comprising a fine nougatine shell in the shape of an almond which may contain one of three fillings: pistachio marzipan, orange marzipan or almond praline. The Amandes are then covered with meringue and oven-dried. You can tell Amandes de Bellecour apart by their colour: Pale green for pistachios, cream for pralines and white for oranges.
Amandes de Bellecour
Amandes de Bellecour are traditional nougatine confectioneries with praline or marzipan covered in meringue. Palomas registered them as a trademark in 1965.View all Amandes de Bellecour
Conservation: two weeks after purchase at a temperature below 20°C, in a dry place away from smells
Ingredients: Nougatine: Sugar, Almonds, Brown Sugar, Glucose Syrup
Pistachio marzipan: Almonds, Sugar, Pistachios from Sicily (Bronte), Glucose Syrup, Sorbitol, Inverted Sugar, Kirsch
Orange marzipan: Lauranne Almonds, Crystallised Oranges (Sicilian Oranges, Sugar, Glucose Syrup), Sugar, Glucose Syrup, Sorbitol, Inverted Sugar, Grand Marnier
Almond praline: Almonds, Sugar, Cocoa Butter
Allergens: Almonds, Pistachios, possible presence of flour and milk.
Amandes de Bellecour can be enjoyed at any time of the day, at room temperature (from 16°C to 24°C) with a cup of tea or a glass of champagne or white wine.
A Word from our Chocolate Master
The many steps required to make Amandes de Bellecour cannot be carried out by machine but require skilled hands. The shaping of the nougatine while it is warm and malleable is carried out in our workshops using brass rollers (mould and countermould) turning on parallel axes. The sheets of nougatine are then cooled and the shells are separated and trimmed. The marzipans that comprise the filling are made by us using almonds grown in Drôme-Provençale. We use Lauranne or Ferragnes varieties. All the almonds we use in our workshop come from Mr Villeneuve's farm. Pistachios used in our marzipans are grown in Sicily in the village of Bronte; these pistachios have the most flavour and are the most sought after by connoisseurs. The oranges come from Sicily and we crystallise them ourselves before turning them into marzipan. The almond praline in Amandes de Bellecour is made entirely from Ferragnes almonds; its uniqueness comes from the fact it is not caramelised so as to emphasise the taste of the roasted almond. Amandes de Bellecour are manually covered in meringue in two stages with drying time in between. Very popular at the beginning of the last century, nougatine-based confectioneries were gradually forgotten but are now coming back in to fashion. Confectioneries coated in meringue are still very rare. There are only a few artisanal companies left perpetuating this skill. In our ranges of products you will find various products from the same confectionery family. These include t