32960 - Croissant Fine Butter (50g) - Eclat Du Terroir - C120 - Bridor | Exp 04/08/2026
Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC
- -36%
- -36%
Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC
Baking 8-10 minutes at 160oC
Baking 8-10 minutes at 160oC
Forms an insoluble, and stable gel in the presence of calcium contained in milk and its derivatives. All milk-based products: chantilly cream, chocolate mousse, pastry cream, speciality dairy products.... Can also be used for spherification with calcium salts (calcium chloride and calcium lactate).
A tart with large, pretty apricot halves, all carefully arranged by hand in circles, on top of a shortcrust pastry base made using whole eggs. Dimemsion: Ø 27cm Serve: 10 servings/unit Shelf life: 24 months