Praline Mousse Entremet

Light and smooth praline preparation for desserts, mousses, bavarois and charlottes.

Easy to use for a constant result, has a better hold than gelatin sheet. Stable in freezing and deep freezing. Rich in fruit

For 200 g of preparation, add 250 g of slightly warmed water and 1 kg of unsweetened whipping cream.

Keep away from light and humidity, at room temperature (min. 10°C - max. 25°C).

Pail 1kg or bag 200g

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