A history of indulgence
A taste of childhood, authentic flavors, modern expertise
The story of Bonne Maman begins in Biars-sur-Cère, a village nestled between the Cère and Dordogne rivers, in the heart of a fertile region celebrated for its abundant orchards and fruit trees.
There, Jean Gervoson crafted his first jams using luscious fruit and pure sugar, just as at home. This is how genuine expertise emerged and was refined over the years.
For his jams, Jean Gervoson selected the name "Bonne Maman," the affectionate nickname given to grandmothers in the family. A name evoking warmth and tenderness, ideal for these jams, as generous as if lovingly prepared by a mother for her children.
This name was handwritten by Suzanne, Jean's wife, on the first jars, each already crowned with gingham lids.
Since that day, Bonne Maman has been a comforting presence, whether it's during breakfast, family snacks, or as the perfect finish to a dessert.
Each moment is an invitation to savor, to dip your spoon, to share laughter and memories—making every day a little sweeter.
Over time, the Bonne Maman product range has expanded: biscuits and pastries, compotes, yogurts, spreads, desserts...
With the same philosophy: simple recipes with quality ingredients, prepared with care, to please those we love.
![Craving that Dubai chewy chocolate fix? 🍫 Small in size, yet packed with magic—soft, chewy exterior giving way to a luscious heart of Bonne Maman Peanut Spread 🥜 One bite, and the enchantment unfolds, from the delicate cocoa-dusted shell to that bold, nutty centre. Every layer whispers temptation.
🌟 Ingredients:
Filling: 200g kadaif, 60g melted unsalted butter, 200g Bonne Maman Peanut Spread
Outer Dough: 200g marshmallows, 30g unsalted butter, 20g cocoa powder, 10g skimmed milk powder
Others: Cocoa powder (for coating), Cooking oil (for rubbing on hands)
🌟 Instruction:
1. [Crisp the kadaif]: Melt butter in a frying pan over medium heat. Add shredded kadaif and toast until golden and crisp. Transfer to a plate and let cool completely.
2. [Make the filling]: In a bowl, combine cooled crispy kadaif with Bonne Maman Peanut Spread. Mix well with a spatula. Refrigerate for 1 hour. Once firm, divide into 35–45g portions and roll into balls. Set aside.
3. [Make the marshmallow dough]: Place marshmallows and butter in a frying pan. Melt over low heat. When half melted, sift in cocoa powder and skim milk powder. Stir quickly to combine into a smooth dough. Remove from heat and let cool until safe to handle.
4. [Assemble the cookies]: Take a portion of marshmallow dough and flatten in your palm. Place a chilled filling ball in the centre and wrap it up. Roll into a round shape. Dust with cocoa powder before serving.
為杜拜朱古力麻糬而瘋狂 🍫 小小一顆，卻蘊藏著巨大魔力——外皮軟糯，內裡是 Bonne Maman 花生醬交織出的豐盈濃郁 🥜 輕輕咬下，美味的魔法瞬間綻放，從第一口的柔軟到堅果香濃的層層襲來，無聲宣告美味的魅力。
🌟 食材：
內餡：卡達伊夫麵絲 200g、融化的無鹽奶油 60g、Bonne Maman 花生抹醬 200g
外皮：棉花糖 200g、無鹽奶油 30g、可可粉 20g、脫脂奶粉 10g
其他：裝飾用可可粉、防沾手用食用油
🌟 做法：
1. 【香脆卡達伊夫】：平底鍋以中小火融化奶油，放入卡達伊夫麵絲，拌炒至金黃酥脆。取出鋪平於盤中，待完全冷卻。
2. 【製作內餡】：將冷卻的香脆麵絲與花生抹醬放入碗中，以刮刀拌勻。冷藏 1 小時至定型，取出分成每份約 35–45g，搓圓備用。
3. 【棉花糖外皮】：平底鍋放入棉花糖與奶油，以小火加熱融化。待棉花糖半融時，篩入可可粉與脫脂奶粉，快速攪拌成均勻柔軟的麵團。離火，放涼至不燙手。
4. 【組合】：取適量棉花糖麵團，於掌心壓平。放入一顆冷藏好的內餡球，收口包緊，搓揉成圓球狀。食用前撒上可可粉即可。
#BonneMaman #PeanutSpread #DubaiChewyCookie #DeliciousMoment #Deliciousness](https://scontent-den2-1.cdninstagram.com/v/t39.30808-6/657833391_961711160147967_8050593050428531510_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=111&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0FST1VTRUxfSVRFTS5iZXN0X2ltYWdlX3VybGdlbi5DMyJ9&_nc_ohc=FC-WXxESqScQ7kNvwE6B7vv&_nc_oc=AdrQg_ZqxStnfKHOKqHcVx7ot_5_Mj85IZsRftArkKfHFd-jeXrclBNaSdZycBO6o8I&_nc_zt=23&_nc_ht=scontent-den2-1.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=Tt8dUUCPgBeaN9vqT6OOlA&_nc_tpa=Q5bMBQEI2hnMaWN9V3DxIJ7WpHIZdiRA3waGpid--XB-cvnWicvlZQIHbpsvIYVdfVNZPiFZaOdJje8h&oh=00_Af1-ZKO0JY9q-1IUon323Bh5xjt6fTYTZREP9P9vvDteQg&oe=69F01006)
