creams, coating creams, creams to spreads, creams to decorate and pralines - watery based cream: creams to decorate, reddy to use, cake finishing, semi-cold or freezing mousses. the application is by injection into already baked products and bakery pieces - jellies - coatings with vegetable fat: cocoa, milk...
), sugar, caramel ( %), egg, sea salt from guérande. may contain traces of nuts. nutritional values average nutritional values per g: energy (kj/kcal): / fat of which saturates: / carbohydrates of which sugars: / fibers: proteins: salt: see also you might also like browse our e-shop milk and cookies...
swear off again until the next year. this year's pick was the "toasted graham latte", which wasn't horrible, but didn't make me swoon by any means. it did pique my interests enough to make me want to come up with my own recipe at home. in my first round of recipe testing, i created a cinnamon-brown sugar...