Maria Simona’s Catalan cream turron is made according to the traditional recipe.
Net weight: 200 g
Shelf life :
9 months minimum. Once opened, it must be kept in a dry place.
Sugar, almond, egg yolk (7%), glucose syrup and preservative (E-200). May contain traces of nuts and milk.
This product is gluten-free and therefore suitable for coeliacs.
The history of Catalan cream turron
Catalan cream is a typical Catalan dessert. It has been made in this region since at least the 16th century, but is probably much older. It is an evolution of custard, which was already made in the Republic of Rome a few centuries before Christ.
This dessert consists of an egg yolk-based custard covered with a layer of caramelised sugar. Catalan cream turron uses the toasted egg yolk and sugar in a similar way, which is why it is called Catalan cream turron, although it contains no flour or milk.