Made from Isigny fresh milk
“At Dupont d’Isigny, we make this caramel from top-quality products: butter, fresh milk from Isigny and natural flavours, all expertly measured and cooked as it should be. Preparing caramel demands true know-how. Our head baker mixes a range of sugars in a copper cauldron, then adds butter for smoothness along with fresh milk from Isigny. This traditional method yields a silky-sweet caramel in your mouth.”
Confiseur Dupont D’Isigny, caramel manufacturer, Carentan.
“Normandy shortbread is a regional speciality. To the traditional butter recipe, people have added cream, milk skin, cooked egg yolks, and fruit zest or spices such as vanilla and cinnamon. Reflets de France apple-flavoured shortbread biscuits are part of this tradition, combining crème fraîche and apple with Normandy shortbread. The cream used in our recipe is the famous crème d’Isigny AOP. In addition to its delicate flavour, it gives the shortbread its characteristic crunch.”
Gerard Lebaudy, Biscuiterie de l’Abbaye, Lonlay l’Abbaye