In our workshops, using bespoke equipment, we perform the almond roasting processes and delicate pralinemaking techniques that make up the mastery of a unique kind of know-how.
Coated Dried Fruits
Coated Almonds : “Pralino Eis Amendo”
In 1969, the first François Doucet confectionery called “Pralino Eis Amendo” is created. A more than three centuries recipe made with the best almonds in Provence, pure Bourbon-vanilla-flavoured cane sugar and mixed herbs. A squared box praline reviewed by François Doucet, going around the world and giving rise to many new recipes.