Renaissance of the "Puits d'Amour" in homage to the favorite of Louis XV by Confiture Parisienne & In Paris, by Antoinette Poisson.
Antoinette Poisson was the real name of the Marquise de Pompadour, favorite and beloved of Louis XV. The latter had ordered especially for her the most delicious of all desserts from his best pastry chefs: the "Puits d'Amour", a cake filled with the best jam ever imagined at the time.
The secret of a well-kept recipe since the "Puits d'Amour" is nowadays filled with custard. Forgotten until then, Confiture Parisienne has pierced the mystery and found the secret of this wonderful recipe never updated since Louis XV. This pastry was reborn as a unique jam made of red currant, raspberry, and violet jelly.
Tasting Tips
On sweet things: on a toast, a pancake, a brioche, or in cottage cheese.
Confiture Parisienne recipes have unexpected flavors. They are made according to traditional, artisanal methods, without additives or preservatives. Cooked in small batches in copper cauldrons, each jam is lovingly prepared with a balance of ingredients that lets each one express its flavor to the fullest. In the Confiture Parisienne atelier, all fruit is selected at the peak of the season in close collaboration with small orchard farmers passionate about their produce.
8.8 oz
STORAGE
At room temperature, when closed, in the fridge, once opened. Keep jars in a cool and dry place, protected against light.
THE BRAND
In 2015, to revive a Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using ingredients that are just as exceptional.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows fruit transformation into jam, only reserved for royal tables. At the beginning of the 19th century, beet sugar production democratized this product. Many jam makers opened their stalls in Paris and supplied themselves with fruit from the surrounding orchards.
INGREDIENTS
Redcurrant, raspberry and violet jelly Pot 250G. Total sugar content 57%. Prepared with 60G of fruit for 40G of unrefined cane sugar.
