Pastry
Two batons of Belgian chocolate wrapped in 82% butter laminated dough. Artisan appearance and characteristic sheen after baking.
Ideal for
Preparation
Thawing
30–45 min
Oven preheat
190°C
Bake — time
15–17 min
Bake — temperature
165–170°C
Complete specifications
Energy (kcal) | 427 |
Fat (g) | 23 |
of which saturates (g) | 15 |
Carbohydrate (g) | 45 |
of which sugars (g) | 12 |
Fibre (g) | 3 |
Protein (g) | 9 |
Salt (g) | 1 |
WHEAT flour, fine butter (MILK) 21%, water, chocolate 9.2% (sugar, cocoa mass, cocoa butter, emulsifier: SOY lecithin, natural vanilla flavor), yeast, sugar, EGGS, salt, WHEAT gluten.
