Spreads
 
 
 

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.

 
Un bon chocolat
 

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.

 
Pâtes à tartiner - textures et ingrédients - La Grande Epicerie de Paris
 

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

 
Pâtes à tartiner - textures et ingrédients - La Grande Epicerie de Paris
 

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
- oil


The steps:
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.

 
 
 
 

Discover our selection of

spreads

 
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Confiture Parisienne
A delicious spread. Three wonderful products produce this gourmet recipe, a mixture of Piedmont hazelnuts, almond praline and cocoa paste.
€18.90
250 g (75,60 € / kg)
free Colissimo delivery in France*.
de la livraison Trasnporteur offerte en France et en Europe*.
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Angelina
A delicious spread made with cocoa powder and Piedmont hazelnuts
€11.00
230 g (47,83 € / kg)
free Colissimo delivery in France*.
de la livraison Trasnporteur offerte en France et en Europe*.
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Angelina
An intense chocolate spread with hazelnuts and almonds.
€13.50
230 g (58,70 € / kg)
free Colissimo delivery in France*.
de la livraison Trasnporteur offerte en France et en Europe*.
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La Grande Épicerie de Paris
If you love the taste of chocolate, this spread is for you! With the good taste of chocolate and hazelnuts, this spread is perfect for breakfast on fresh bread or at tea-time on pancakes.
€7.90
250 g (31,60 € / kg)
free Colissimo delivery in France*.
de la livraison Trasnporteur offerte en France et en Europe*.
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Chapon
A demonic spread with a powerful aromatic body. Pronounced flavour of caramelised hazelnuts.
€12.95
150 g (86,33 € / kg)
free Colissimo delivery in France*.
de la livraison Trasnporteur offerte en France et en Europe*.
Le Comptoir de Mathilde
A fondant and crispy spread. Made with cocoa and hazelnut, and the feuilletine that gives it this unique texture. The ideal companion for your pancakes and waffles. A creation from Le Comptoir de Mathilde, specialists in spreads.
€7.30
250 g (29,20 € / kg)
PRODUCT UNAVAILABLE
free Colissimo delivery in France*.
de la livraison Trasnporteur offerte en France et en Europe*.
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Le quartier des ânes
Try this precious cream with hazelnut and asses’ milk, made in the Famille Fornerod workshop, in the Morges region of Switzerland for more than half a century. A delight for gourmets of all ages.
€18.90
200 g (94,50 € / kg)
free Colissimo delivery in France*.
de la livraison Trasnporteur offerte en France et en Europe*.
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Hédène
The sweetness of Hédène French acacia honey, the strength of Le chocolat des Français dark chocolate with 71% cocoa minimum and the creaminess of hazelnut are united in this spread. Made with carefully selected ingredients, it is perfect on slices of toast or to accompany crepes.
coup de coeur
€9.90
100 g (99,00 € / kg)
free Colissimo delivery in France*.
de la livraison Trasnporteur offerte en France et en Europe*.
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Pralus
This spread is made of hazelnuts and almonds. Ideal as a spread, on fresh bread or toast.
€9.20
250 g (36,80 € / kg)
free Colissimo delivery in France*.
de la livraison Trasnporteur offerte en France et en Europe*.
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La Grande Épicerie de Paris
Discover this creamy spread containing a subtle blend of caramel, slightly salted butter and Guérande fleur de sel. Ideal for a snack or for pastry, it will delight the palates of both young and old. This sweet treat is made in France and can be stored at room temperature.
€7.90
225 g (35,11 € / kg)
free Colissimo delivery in France*.
de la livraison Trasnporteur offerte en France et en Europe*.
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Al dente la salsa
A great pistachio nut spread. Ideal for breakfast or snack time.
€11.70
150 g (78,00 € / kg)
free Colissimo delivery in France*.
de la livraison Trasnporteur offerte en France et en Europe*.

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