Crème croquante for professional use, used for filling desserts
Marguerite Praliné Croquant Caramel Fleur de Sel combines refinement with modernism. Three flavors are combined: butter and caramel, refined by almonds and crunchy biscuit pieces, charming every bite.
The sweet flavor of caramel is enhanced with a slight touch of sea salt, resulting in magnificent combinations. Combined with light creams or fruit creations, a multitude of variations can be produced.
The cream is very concentrated and is added in a thin layer, about 1mm thick, directly over the dessert base. It can be added to cakes, pastries, and ice cream.
Before use, it is recommended to heat the product for a few seconds in the microwave or over a steam bath for easy spreading.
Crunchy Chocolate Bonbon Caramel
1400g Milk Chocolate 34% + 700g Praliné Croquant Caramel Fleur de Sel
Preparation method: Chocolate and creams are tempered and mixed. They are placed in molds and decorated with transfer foil.
Ingredients:
sugar, 20% butter biscuits (wheat flour, sugar, salted butter), vegetable fat, vegetable oil, 10% powdered caramel (whey, butter, maltodextrin, sugar, concentrated butter, lactose, natural vanilla flavor, milk fat, margarine, skimmed milk powder, sea salt (0.2%), rice malt, salt, bitter almonds, stabilizer (sorbitol), emulsifier (soy lecithin). May contain traces of eggs and nuts.
Instructions for use: can be used as is or lightly heated.
Storage conditions: in a dry and cool place (max. 25 degrees Celsius), in the original packaging. Use shortly after opening the packaging.
Quantity: 4kg
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