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Spreads: our selection to make you melt
Creamy, melt in the mouth, or slightly grainy… spreads captivate us with their unique texture. Treat yourself to a trip down memory lane with our spread selection: Made from select ingredients or based on recipes from master chocolatiers, they take us on a delicious return to our childhood.
1 - Ingredients & textures: the two criteria for choosing a spread
For filling your crêpes and pancakes, nothing beats a carefully chosen spread. At the time when sugar and palm oil levels are carefully monitored, we instantly look at their composition.
The secret of a good spread lies in the quality and simplicity of its ingredients. We prioritise spreads with a high nut content, usually mentioned first on the list of ingredients; a high percentage of hazelnuts, almonds and pistachios promises to deliver a particularly delicious spread.
From Piedmont or Sicily, their origins can also make a difference during the tasting. To make a “pistachio” cream, the company Al Dente La Salsa selects the fruit of the Sicilian pistachio tree, grow on the foothills of Etna. This “green gold”, known around the world for its exceptional flavour, gives this spread a truly impressive strength.
crème « al pistacchi », la maison Al Dente La Salsa sélectionne ainsi les fruits de pistachiers siciliens, poussant sur le flanc de l’Etna. Cet « or vert », réputé dans le monde entier pour son parfum exceptionnel, confère à la pâte à tartiner une puissance gustative impressionnante.
Another criteria to take into account: the texture. Like anything spreadable, we want a creamy paste which spreads well and easily. Some companies go straight for a twist by blending in a few hazelnut pieces. Their crunchiness, contrasting wonderfully with the creaminess of the spread, is also found in the generous “alla Gianduia” cream by Al dente la salsa as well as in the aptly named “Démoniaque” by Chapon.
2 - The expertise of the master chocolatiers
Leading chocolatiers, François Pralus and Patrice Chapon have also caught onto the trend of premium spreads. Drawing from their expertise, they make their spreads in the same way as chocolate. “Our hazelnuts are first toasted, like our cocoa beans, then mixed with sugar in our chocolate shells to then mature. A grainy paste forms first, and it becomes creamier and creamier following a long time in the shell. Finally, we end up with a touch of chocolate for extra richness,” V. Maugé of François Pralus confides. Made up of 60 % Piedmont hazelnuts, this hazelnut cream by Pralus has also won the 2018 gold medal in the prestigious “International chocolate award“*
3 - Our ideas for a daily combination
Looking for ideal recipes for pancake day? Why not add some fresh fruit to your crepes, pancakes and waffles for a refreshing twist? Among our favourite combinations is the “winter waffle” by P. Miceli, founder of Al dente la Salsa, blending al gianduia cream and fine slices of Tarroco oranges, or the irresistible duo - pistachio and raspberry cream.
On a daily basis, spreads can move away from their traditional use and be used in our recipes. A little touch in a yogurt or to coat the inside base of a coffee cup… there’s an abundance of options! We can also use it as a secret ingredient in our desserts, to garnish a cake base, fill homemade Madeleines or make a hazelnut whirl.
Au quotidien, la pâte à tartiner se détourne de son usage classique pour mieux se glisser dans nos recettes. En petite touche dans un yaourt ou pour napper le fond d’une tasse à café…. les options sont nombreuses. On peut également l’utiliser comme ingrédient secret dans nos desserts, pour garnir un fond de tarte, fourrer des madeleines maison ou réaliser un roulé à la noisette.
4 - Our fluffy hotcakes recipe
For breakfast, and at snack time, every occasion is good for enjoying spreads served with delicious homemade pancakes.
Make the most of pancake day and try out our simple hotcakes recipe, which are particularly fluffy ricotta pancakes.
Ingredients (for 4-5 pancakes):
- 2 eggs, yolks and eggs separated
- 120 g ricotta
- 20 g flour
- 20 g caster sugar
- finely grated zest of an untreated half orange
1. In a bowl, mix together the egg whites, ricotta, flour, orange zests and caster sugar.
2. Whip up the egg whites. Using a spatula, delicately fold them in on the first mix.
3. 3. Pour 2 tablespoons of the dough in a lightly greased frying pan. Brown your hotcake for 2-3 minutes on each side, then enjoy while still warm.