Design exclusif de Pierre Tachon - Soins Graphiques.
550g
This product is best eaten within 3 months of purchase
Large
Home delivery
Within 24 to 48h*
Available
Click & Collect
In Paris & Versailles
Available
Courier delivery
In Paris & surroundings*
Available
Deliciously regressive, spreadable chocolate...Created from an almond and hazelnut praline, dark chocolate and milk chocolate, this spread will put a smile on the faces of children and grown-ups alike. Similarly to the Manufacture’s old-fashioned pralines, the spread has a slightly granulose texture making it unique and ultra- delicious.XL size 550g
Cocoa beans, sugar, cocoa butter, emulsifier: non-GMO sunflower leicithin, vanilla pods, fleur de sel, powdered milk, cocoa butter, hazelnuts (60% hazelnuts praline), almonds (60% praline almonds), cocoa powder
For 100g : Energy 2267kJ/545kcal ; Fat: 35g (incl. Saturated fats: 6,4g) ; Carbohydrates: 40g (incl. saturated fats: 39g) ; Protein: 14g ; Salt: 0,43g
Unsere Produkte können Spuren von Milch, Eiern, Gluten, Nüssen, Erdnüssen, Sesam und Soja enthalten.
No
€72.73 / Kg
Let's bake! Chef Alain Ducasse gives you his recipe for the perfect crêpes to go with our hazelnut and peanut spreads.
For about 10 crêpes, You will need:
Sift the flour and add the sugar. Beat the eggs with the salt. Gently pour them over the flour, stir until the mixture is smooth. Pour in the milk little by little, stirring constantly. Then add the melted butter and oil. Finally grate in the orange and lemon peel. Leave the batter to rest for 2 hours in the fridge.
Cook the crêpes in a non-stick pan greased with clarified butter. 3,2,1 Spread!
*Clarified butter is more resitant to high temperatures. To obtain it, melt soft butter, remove the white foam at the surface, then filter.
