Additional information
Packsize | 150 CT |
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This small French pastry has a soft interior coated by a lightly caramelized layer. This specialty from Bordeaux has the shape of cylinder.The canele is well known for its wonderful vanilla and rum harmony.
Packsize | 150 CT |
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Water, sugar, wheat flour, rum (0.07% of alcohol), milk formula (lactoserum, vegetable fats (copra), skimmed milk, milk proteins), vanilla aroma, whole eggs powder.
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
Small, intensely dark cherry macerated in eau de vie.
Natural stabilizer for hot process pastry cream. Add 80 to 90 grams of Hot Process Pastry Cream Powder per liter of milk in a hot process scratch pastry cream recipe. Use instead of cornstarch or flour.
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Made with Madagascar Bourbon vanilla beans.
Fully baked hollow cylindrical puff pastry shell. Light, fluffy, buttery.