Calisson: Smile confectionery, sweet bite from Provence
Calissons from the Roy René confectionery.
© FX Emery
By: Clémence Denavit Follow
7 min
Land of almonds, candied fruits, in the south-east of France, Provence has imagined a small cake bringing together many regional know-how: the calisson.
It would have been created in Aix-en-Provence in the sixteenth century on the occasion of the marriage of Roy René with Jeanne de Laval, a future queen who, according to legend, never smiled.
What she did however by tasting this delicacy.
" What is it ?
Exclaimed the audience!
"Calin soun, these are hugs, calissons" we replied.
Publicity
Originally there is a confectionery made with almonds from Provence, mixed with melon confit in Apt according to a know-how and a centuries-old tradition again.
This paste is laid on a sheet of matzo paper and covered with a light royal icing.
The calisson is a confectionery, born in Aix-en-Provence, which should benefit in 2021 from the IGP, a protected geographical indication, to ensure quality, know-how and protect the calissonniers of Aix-en-Provence from any counterfeit or imitation.
The process accelerated after the attempt of a Chinese company to seize this hug, an attempt held in check by the Aixois.
15 calissonniers make these sweets, the "Roy René" is also a manufacturer of nougat, white and black.
The women's workshop, Aix-en-Provence.
© Henry Ely
In the credits of this program you will find:
•
Laure Pierrisnard,
general manager of
La Confiserie du Roy René,
confectioner
Frédéric Sultanat,
confectioner,
Alexis Bertucat,
communications and CSR manager of the confectionery.
•
Jean Pierre Jaubert,
producer of almonds and lavender
on the Valensoles plateau with his daughter Pauline.
•
Lionel Pelissier,
director of the
Apt Union
candied fruit factory
,
Alphonse Pastor,
confectioner at Apt Union, and of course,
Jean Pierre Borely,
dean of the calissonniers of Aix-en-Provence, at the origin of the blessing of calissons every year in September in Aix for 25 years.
Thank you all for their welcome.
This program is dedicated to my grandparents Simone and René, who passed on the taste of calisson to us.
Go further
→
The Calissons Museum
is located in the premises of the Confiserie du Roy René, 5380 route d'Avignon, 13089 Aix-en-Provence
→ The calisson minuet
→ The blessing of the calisson
→ The Act for Planet association
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Music
I Only Have eyes for your,
The Flamingos
The blessing of calissons
Recipe
The recipe for calissons is… secret!
You can find calissons d'Aix-en-Provence at Roy René in particular, as well as calisson cream.
And why not make this recipe from chef
Stéphane Jégo
from L'Ami Jean restaurant in Paris.
Calissonné of Ri-zo-lait
Recipe from the book
Nougat, calisson le Roy René.
Recipes from Provence
Lamartinière edition.
For 6 people (preparation 20 min, cooking 1 hour, rest 12 hours)
1 l of whole milk
200 g of round rice for dessert or risotto
10 calissons
20 g of caster sugar
200 g of white nougat cut into small cubes
25 cl of very cold liquid cream.
The day before, pour the milk into a large saucepan then add the rice and calissons.
Gently bring to the boil and cook for 1 hour over very low heat, stirring occasionally.
The calissons will slowly melt and flavor the mixture, while the rice will become tender.
Add the sugar and half of the white nougat, leave to cool, then transfer the rice pudding to a box.
Close there and let sit for 12 hours in the refrigerator.
The next day, whip the liquid cream until it is firm, then fold it gently into the rice pudding using a spatula.
Serve in a dish, garnished with nougat crumbs.
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