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Nougat Speculoos
Nougat Speculoos
Discover the Delicious Flavor of Speculoos Nougat from the Conservatoire de la Confiserie
Thanks to Nicolas Viollet's expertise in the art of nougat and calisson making, this Provençal specialty combines traditional craftsmanship with the use of exceptional ingredients. Let yourself be seduced by the flavorful taste of speculoos!
Speculoos Nougat: An Exceptional Artisan Creation
After learning the art of nougat and calisson making in Cruis, in the Alpes de Haute-Provence, from Mr. Micoulin, the fifth generation of nougat and calisson craftsmen in his family, and following training in Italy, Nicolas Viollet developed his own nougat recipe, respecting the traditional codes of Montélimar nougat!
Speculoos Nougat, a Variation of Amboise Nougat
The speculoos nougat imagined by Nicolas Viollet is inspired by the composition of Amboise nougat, with the addition of crushed speculoos cookies.
Packaging for Speculoos Nougat
The nougats are carefully packaged using a P15 machine, a papilloteuse dating back to June 21, 1952.
| Allergen | Fruits à coques, oeuf, gluten / Nuts, egg, gluten |
|---|---|
| Ingredients | sucre, glucose, sucre invertis, AMANDES, brisure de SPECULOOS, blanc |
| d'OEUF, PISTACHES, azyme (fécule de pomme de terre, eau). | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 452 Kcal / 1902 Kj VN Matière grasse (fat) : 15 g Dont acide gras saturés (of which saturated fat) : 2,7 g VN Glucides (carbohydrate) : 72 g Dont sucres (of which sugars) : 56 g VN Protéines (protein) : 5,9 g Vn Sel (salt) : <0,2 g |