Three delicious specialities by Mazet in a beautiful box
- Mazet de Montargis
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Created under Louis XIII by the officer of the mouth of the Marshal Duke of Praslin, the roasted and caramelised almonds soon became known as "Praslines", and were highly prized at Court. This officer of the mouth later settled in Montargis under the name of the "Confiserie du Roi", which became the Mazet confectionery in 1903. The recipe for Praslines has remained a secret ever since and the range of Mazet Confiseur specialities is now based on this original recipe.
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In this case, thanks to heart
- shaped windows, you will discover an assortment of three delicious specialities: Praslines, Gianduja Hazelnuts and Grelons.
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Praslines: The caramel mixed with the flavour of roasted almonds gives the Prasline this very special taste, borrowed from a great gastronomic tradition
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Gianduja hazelnuts: praline
- coated hazelnuts coated with dark chocolate.
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Grelons: caramelised hazelnuts coated with milk chocolate. Finely rolled in nougatine, these roasted hazelnuts are coated with milk chocolate before being powdered with white.
