True symbols of Provence, succumb to the sweetness of authentic Aix calissons from Le Roy Rene confectioners, in their pretty diamond-shaped metal box.
An integral part of the living heritage of Aix-en-Provence, the recipe for Aix calisson has remained unchanged since its creation. It is also the subject of meticulous specifications which specify its composition, its place of production, its dimensions and its weight.

This tradition, the artisan confectioners still perpetuate it today, harmonizing with finesse the flavors of finely ground sweet almonds, candied melon from Cavaillon in Provence and orange zest, before placing everything on a bed of covered wafers. with an elegant glaze.

Among these artisans, La Maison du Roy Rene stands out in particular for having contributed to the development of the Protected Geographical Indication (PGI) project for calissons.

The 36 Calissons d'Aix Roy Rene are presented here in the emblematic and essential diamond-shaped metal box. This box is the perfect gift to demonstrate gourmet attention in the purest Provena§al tradition.

The origins of calisson Roy Rene from Aix-en-Provence

According to legend, the confectioner of Roy Rene created the workshop in 1454, in the town of Aix-en-Provence to celebrate the wedding of King Rene with Jeanne de Laval. Its name comes from the Occitan "canissoun", which was a form on which pastry chefs placed their cakes.

Thanks to Aix creators and pastry chefs, Aix-en-Provence has specialized in the calissons trade. Calisson d'Aix is ??still made in an artisanal manner in Provence , and is subject to an IGP (Protected Geographical Indication).

The recipe for authentic calissons

Ingredients for 40 calissons
300 g of almond powder
360 g of icing sugar
280 g candied melon
2 tablespoons of orange blossom water
2 or 3 unleavened sheets
1 egg white

The stages of preparation
To start, cut the candied fruits into pieces and mix them with your orange blossom water. Then add the almond powder and 180 g of icing sugar to your preparation and mix everything until you obtain a homogeneous paste. (For more convenience, you can use a blender or food processor.)
Make a ball with your dough and spread it with a rolling pin on one of your unleavened sheets.
Using a diamond-shaped cookie cutter, cut out your calissons from the dough. Then let them dry on a rack for a good hour.
Finally, we have to take care of the icing. Mix the rest of your icing sugar (180g) and your egg white in a salad bowl. Once the icing is smooth and homogeneous, spread it over your calissons with a spatula. Let everything harden for a few minutes before eating.