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Nougat of Amboise
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The Unique Craftsmanship Behind Amboise Nougat
After learning how to make nougat and calissons in Cruis, in the Alpes de Haute-Provence, from Mr. Micoulin, the fifth-generation nougat and calisson maker in his family, and receiving training in Italy, Nicolas Viollet developed his own formulation of Amboise white nougat while respecting the standards of Nougat de Montélimar!
Composition of the Soft Amboise Nougat from the Conservatory of Confectionery
The Amboise nougat crafted by Nicolas Viollet is composed of 27% sweet mass made with spring honey supplied by Mr. Bernard Cornen, an apiarist from St Ouen les Vignes, blanched Valencia almonds by the Conservatory of Confectionery, pistachios from Iran, fresh egg whites, and natural Bourbon vanilla extract.
How are the Amboise nougats packaged?
The nougat is packaged using a P15 machine for paper wrapping, dating back to June 21, 1952.
More Information
| Allergen | Fruits à coques, oeuf / Nuts, egg |
|---|---|
| Ingredients | sucre, glucose, miel d'acacia ou de Printemps, AMANDES, blanc d'OEUF, |
| PISTACHES, extrait de vanille naturel, azyme (fécule de pomme de | |
| terre, eau). | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 420 Kcal/ 1757 Kj VN Matière grasse (fat) : 25,2 g Dont acide gras saturés (of which saturated fat) : 1,61 g VN Glucides (carbohydrate) : 62,5 g Dont sucres (of which sugars) : 58 g VN Protéines (protein) : 7,88 g Vn Sel (salt) : <0,01 g |
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