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This confectionery has a magnificent visual worthy of the big tables. The presentation in transparent paper gives the very hot yellow color iridescent and golden reflections. A small ring marked with the seal of the nuns closes this packaging. The fragrance is warm and sunny at first, like that released by barley seeds after harvest. Then the flavor very sweet, very round and very powerful and long at a time. We recognize the flavor of barley as it exists in some beers for example. We find a honey side and "biscuity" when the biscuit has browned after cooking. This is not a sweet it is a masterpiece of French gastronomy, when elegance rhymes with France ... And this delicacy is reinforced by the form. Long and thin this barley sugar measures 11 cm for 2/3 millimeters thick for about 11 grams.
Ingredients: Sugar, decoction of barley. It seems very simple ...
Confectionery 100% made in France.
Without palm oil.
Guarantee: Without palm oil, paraben, silicone, paraffin or PEG, without coloring or synthetic perfume and without GMO.
Storage: In a dry place away from light
Best before date: See label on packaging
To know: The sugar of barley is a great traditional French delicacy which returns directly to the images of our childhood. "Real barley sugar," says in the Academy of Foods dictionary (1962), is obtained by mixing a hot syrup of sugar with a decoction of barley mixed with whipped egg whites. The perfumed sugar is foamed several times with the barley, and then, after boiling, it is poured over an oiled marble. Before cooling, roll the barley sugar into a stick. To obtain barley sugars with a beautiful yellow color it was frequent to add a light saffron decoction. The formula of ordinary barley sugar was simpler. It was sugar cooked with a big broken, added a light decoction of barley and often perfumed with essence of lemon or bergamot, water of orange blossom or rose. This transparent sugar was molded in various forms, rolled into small sticks, turned into a spiral.
This candy has a great history: In France, this candy aroused a keen interest during the Second Empire. Cities of water whose attendance was very fashionable made it a specialty as in Vichy in particular where the confectioners were numerous. However other cities also developed the production of these sweets as in Tours where confectioners flavored it with apple or cherry, as Moret-sur Loing who preferred to natural. The barley sugar of Moret-sur-Loing was first manufactured by the Benedictine nuns of the convent of Our Lady of the Angels. Under the authority of their mother superior, Elisabeth Pidoux who was the cousin of Jean de la Fontaine, they made a barley sugar which was going to have an immense success and of which they kept the secret manufacturing recipe of their house. The highest personages of the kingdom, the royal family itself, were very fond of it, so that they did not forget to purchase it when the road to Fontainebleau made them pass through this good town of Moret-sur-Loing. Then a long eclipse began, with the violent closure of the convent in 1792. The manufacture was interrupted to resume only in the nineteenth century when other nuns of the congregation of Saint Vincent de Paul came in turn to settle in Moret . A second life is given to this candy whose recipe was carefully guarded by Sister Félicité, who before her death passed it on to newcomers. From 1853 the generosity of a merchant allowed that the manufacture can be done as in its beginnings. A beautiful future was reopened to this "exquisite panacea, beneficial to the rich and the poor, known as the barley sugar of the nuns of Moret" as described by a local historian.
Moret barley sugar stick
Individually or in pack of 10 sticks here is the real and authentic barley sugar of Moret. The same confections as those of our grandparents and even before. This candy of barley sugar is a French production of very high quality.
- A very nice gift
100% made in France