Gianduja shortbread cake

The Chefs of Traiteur de Paris have joined chocolate fondant cream and Gianduja nuts with crumble crunch to create a mix of textures and flavors that will dance in your mouth.

Ready to serve, the Gianduja shortbread cake is enhanced with a gourmet design composed of almond matchsticks, crushed hazelnuts, bits of candied orange, and crumble crunch.

The crumble base allows for easy handling, and this dessert is portioned for each individual (3.17 oz/ 90 g).

The recipe is guaranteed to be free from artificial preservatives, coloring, and artificial flavor enhancers.

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Instructions

Remove the product of the mould and serve it on a plate, remove the plastic tab and leave to defrost in the refrigerator for 4 hours at 40°F (+ 4°C).

Sablé crémeux Gianduja
Sablé crémeux Gianduja
Sablé crémeux Gianduja

Product code: 0301901

Packaging:
16 items of 3.17 oz/ 90 g (3.17 Ibs/ 1.440 Kg per box)
Ø 2.76'' (7 cm)

Serve the Gianduja shortbread cake on a plate decorated with a stroke of chocolate or caramel sauce. Garnish with two roasted hazelnuts, delicately dipped in caramel.

Wheat flour, dark chocolate 12.7%, cream, semi-skimmed milk, Gianduja chocolate 10.2%, sugar, almond powder, egg yolks, brown sugar, butter, gelling mix, almond, hazelnut, candied orange, pistachio.*
* This information is provided for guidance purposes only. Only the list of ingredients on the label of the product is deemed authentic.

Typical values (per 100g)
Caloric value (kcal)414 kcal
Energy value (kJ)1728 kJ
Protein7.4 g
Fat23.6 g
of which saturate fat10.3 g
Carbohydrate41.3 g
of which sugars28.8 g
Fibre3.4 g
Sodium50 mg
Salt0.12 g
Case dimensions in inches (WxDxH) / in mm (Lxlxh)15.3" x 11.7" x 2" / 390 x 296 x 50 mm
Gross weight in lbs (Kg)3.7 Ibs (1.680 Kg)
Net weight in lbs (Kg)3.17 Ibs (1.440 Kg)

Storage instructions before defrosting
Store below 0°F (- 18°C).

Storage instructions after defrosting:
Conserve in the refrigerator between 32 and 40°F (between 0 and + 4°C) for 24 hours maximum.
After defrosting, never refreeze the product.