Le Fondant Baulois® chestnut cream 300g
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.
The meeting between the authentic recipe of real Fondant Baulois® and the creaminess of chestnut cream for a gourmet and comforting marriage.
Preparation tips : For those who like it hot, we suggest reheating it for two minutes in the oven, the chestnut cream will be even creamier.
DLUO: 21 days upon receipt
The Ingredients of Fondant Baulois - Chocolate and chestnut cream cake:
Chocolate and chestnut cream cake: Free-range EGGS, sugar, Chestnut Cream (20%) ( Chestnuts (50%), sugar, candied chestnuts, glucose syrup, water, Madagascar Vanilla extract), SEMI-SALT BUTTER , chocolate (sugar, cocoa bean, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract), WHEAT flour (gluten) .
* list of allergens in bold
Possible traces of nuts.
Nutritional declaration per 100g:
| Energy | 1750Kj / 419 kcal |
| Fats including: | 23.1 g |
| - Saturated fatty acids | 12.6 g |
| - Monounsaturated fatty acids | 5.8 g |
| - Polyunsaturated fatty acids | 0.9 g |
| Carbohydrates including: | 46.2 g |
| - Sugars | 42.4 g |
| Proteins | 5.9 g |
| Salt | 0.5 g |
Physicochemical analysis: according to R(EU)1 169/201 1; Order of 24/02/2010
| Water content: | 22.4% |
| Mineral materials: | 1.00% |
| Proteins: (NT*6.25): | 5.9% |