Remove packaging, thaw 5 hours in the refrigerator and serve.
Once thawed, keep refrigerated and serve within 24 hours.
Home / Catalogue / Desserts / Mignardises and Macarons / 53 Sweet Petits Fours
Ready-to-serve tray of 53 mignardises that makes the greatest pastry hits accessible to all.
This selection of dessert mignardises is particularly appreciated for its variety of flavours, from fruity to chocolate, its taste qualities, choice of textures and flawless presentation. Saves time in the kitchen and in service, simplifying the lives of your teams.
Remove packaging, thaw 5 hours in the refrigerator and serve.
Once thawed, keep refrigerated and serve within 24 hours.
Sugars (sugar, glucose syrup, caramel glaze [sugar, water], caramelised sugar), Water, Cream, Eggs, Butter, Partially skimmed milk, Wheat flour, Ground almonds, Egg whites, Apricots, Raspberries, Chocolate (cocoa mass, sugar, cocoa butter, soy lecithin), Whole milk, Egg yolks, Dark chocolate (cocoa mass, sugar, cocoa butter, soy lecithin), Blackcurrants, Corn and/or potato starch, Apples, Raspberry pieces, Cocoa butter, Cocoa mass, White chocolate (sugar, cocoa butter, whole milk powder, skim milk powder, soy lecithin, natural flavour), Chopped pistachios, Concentrated lemon juice, Skim milk powder, Whole milk powder, Pistachio puree, Coffee extract, Low fat cocoa powder, Clarified butter, Pectins, Chopped almonds, Vegetable oil, Lactose and milk proteins, Chopped hazelnuts, Natural flavours, Milk fat, Carrageenans, Instant coffee, Salt, Sodium alginate, Agar agar, Citric acid, Spirulina extract, Soy lecithin, Lemon essential oil.
Contains: Eggs, Milk, Soy, Wheat, Almonds, Pistachios, Hazelnuts.
May contain: Peanuts, Macadamia nuts, Pecans and Walnuts.
Dress up your catering buffets and gourmet cafés with 53 sweet bites representing a variety of the great pastry tradition:
Baked goods, desserts, and other premium frozen specialties for restaurants and retailers.
Baked goods, desserts, and other premium frozen specialties for restaurants and retailers.
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