Crunchy Strawberry filling

100 % strawberry fruit flavour and colour, no colorants or aromas.


A crispy chocolate interior with noble ingredients: white chocolate (60%) pure cocoa butter, pastry spangled biscuit and strawberries.
No coloring agents or palm oil. Naturally fruity.


Naturally fruity. No preservatives, no artificial flavours and no palm oil. Coloured with vegetable extracts.
Ready to use, quick to implement.
Suitable for freezing and deep-freezing, remains crispy.


Ready to use, simply reheat in the microwave to soften it.

Interior confectionery

  1. Mix the crunchy mixture with 2% cocoa butter and 8% melted milk chocolate.
  2. Pre-crystallise the whole at 24°C +/- 1°C, having a pasty appearance and rise 1/2°C by shaking before framing.
  3. Let it crystallize and detail.

Tip: to avoid the pre-crystallization step, heat each ingredient to 33°C: crunchy, cocoa butter ointment and milk chocolate, then mix everything together while keeping the same temperature.

Éclair filling

  1. Cut the crunchy crust to a thickness of about 5 mm using a flash cutter.
  2. Place the crunchy mixture at the bottom of the lightning bolt.
  3. Fill the lightning bolt.

Chocolate bars

  1. Moulding or…
  2. … cut out.
  3. Coat with chocolate.

Biscuit & ice insert

  1. Heat slightly.
  2. Spread on a baking sheet between two sheets of parchment paper.
  3. Leave to cool in the freezer for a few moments.
  4. Cutting out


Store in a dry and cool place at room temperature (10-25°C). Can be kept for 12 months in closed packaging.


Sealed buckets 1 kg and 4 kg.

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