Signature Gianduja
Gianduja, cocoa & caramelized hazelnuts
You loved it last year, and now Gianduja Sensation is back ! This limited-edition recipe, co-created with the talented Aurélien Cohen, returns to the delight of all food lovers! Add some Gianduja to your life !
Close your eyes. Imagine an ultra-soft cookie dough flavored with pure hazelnut paste. Fresh from the oven, we place a generous, melting cube of Gianduja on top . A few shards of caramelized hazelnuts as a finishing touch for an utterly indulgent cookie.
Open your eyes. It's here, it's called Gianduja Sensation and it's the sensational co-creation by Aurélien Cohen x Laura Todd.
With a recipe this delicious, we wish it were October all year round 😊
Customer Reviews
Craftsmanship
Each cookie is handcrafted in our Parisian workshop .
a big yum:
The Big Moelleux weighs approximately 80g.
nothing but good
Organic blond sugar and brown sugar
Guérande salt
Wheat flour from the Viron Mills (Chartres)
Fléchard pastry butter (Normandy)
Free-range eggs from the Pré farm (Oise)
5 days of softness
Store carefully in a closed container at room temperature.
