Calissons d'Aix using a Thermomix
(5)
Preparation time
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Servings
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Ah, the Calissons d'Aix! This delightful treat hails from the sunny region of Provence, where the sweet scent of almond blossoms mingles with the warm Mediterranean breeze. These little almond-shaped candies are a marriage of powdered almonds, icing sugar, and a splash of orange blossom water, all lovingly blended to create a smooth paste that’s as fragrant as it is delicious. Legend has it that these confections date back to the 12th century, when they were made to celebrate the wedding of a local duke. With a rich history and a flavor that dances on the palate, Calissons are the perfect dessert for any occasion, or just as a sweet escape to the south of France right from your kitchen. Plus, they look fabulous on any dessert platter, making them the perfect conversation starter at your next soirée!
Ingredients
- 250 g Blanched almond
- 200 g Candied fruit
- 50 g Melon jam
- 50 g Orange jelly
- 100 g Icing sugar
- 1 Teaspoon(s) Orange blossom water
- 1 Edible paper
Steps
Almond Paste
- Add 250 g of blanched almond in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 10.
- Add 200 g of candied fruit, 50 g of melon jam, 50 g of orange jelly in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Mix manual: 15:00min / 50°C / Speed 3.
- Transfer the content of the food processor bowl in a bowl let cool.
Icing
- Wash the food processor bowl.
- Add 100 g of icing sugar, 1 teaspoon(s) of orange blossom water in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
Assembly
- Dust a workplan with Icing Sugar.
- Roll out the almond paste to about 1 cm thickness.
- Cut out almond shapes from the paste.
- Place the content of the preparation content on a baking tray.
- Place 1 edible paper on the baking tray.
- Arrange the almond shapes on the Edible Paper.
- Spread the icing evenly over each almond shape.
- Setaside the preparation content.
- Serve Immediately.
