Easy to use for a constant result, has a better hold than gelatin sheet. Stable in freezing and deep freezing. Rich in fruit
Praline Mousse Entremet
Light and smooth praline preparation for desserts, mousses, bavarois and charlottes.
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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