Palets de FourvièreBox of 36 pieces
Registered Trademark ® 1956
The quality of the hazelnuts used, their roasting and the chocolatey and slightly buttery notes make these a real treat.
The Palet de Fourvière is one of the Lyon specialities emblematic of Palomas. The contrast between the crisp coating and the gooey praline make our Palets de Fourvière a great favourite with our Lyon clients. Originally a summer confectionery because its coating resisted hot temperatures, the Palet de Fourvière has gradually become one of our most popular products. Aside from the quality of the ingredients used, what makes it special is the delicacy and uniformity of the coating. The meringue forms a crunchy shell which does not crumble while offering a contrast in texture to the creaminess of the praline. It is particularly difficult to master the techniques of working meringue and this is not a job that can be done by a machine. So each palet is coated manually in two stages with 12 hours drying time in between.
Palets de Fourvière®
The House of Palomas registered "Palet de Fourvière" as a trademark in 1956. It is a Lyon speciality and one of Palomas' leading products. The contrast between the crisp coating and the gooey praline make our Palets de Fourvière a great favourite with our Lyon clients.View all Palets de Fourvière®
Conservation : six weeks after purchase at a temperature below 20°C, in a dry place away from smells
Palets de Fourvière can resist high temperatures of up to 27°C
Ingredients: Praline: Piedmont hazelnuts, sugar, cocoa butter, cocoa paste, AOC Bresse butter
Meringue: Sugar, egg whites, coffee extract, rum
Allergens: Hazelnuts, milk, eggs, possible presence of flour, nuts.
You will appreciate the richness of the aromas of roasted Piedmont hazelnuts as well as the contrast in texture between the meringue and the praline. Palets de Fourvière can be enjoyed at any time of the day, at temperatures below 27°C, accompanied by a tea, a coffee or a glass of champagne.
A Word from our Chocolate Master
Praline specialities encased in meringue were very popular at the beginning of the last century but gradually died out because of the increase in the cost of labour (working the meringue cannot be done by machine). Our Piedmont hazelnut praline used in the Palets de Fourvière is made in our workshop as the paste is matured using a "Repiquet" grinder whose steel drums are water-cooled. This machine was built in the 1950s and we take great care of it. The fact is, we couldn't find another machine like it today. The fineness (the lumps are indiscernible) of the praline thus obtained gives unparalleled creaminess to our Palets de Fourvière and unlocks all the flavour particles of the full-roasted, Piedmont hazelnuts. The meringue is lightly flavoured with coffee and rum.