Almond sponge cake topped with a homemade traditional-style milk chocolate praline feuilletine with almonds and hazelnuts, Tropilia de Valrhona dark chocolate mousse, coated in a milk chocolate glaze.
Thaw in the refrigerator for six hours (leave in the box).
If you’re short on time:
let thaw at room temperature for two or three hours, then put in the refrigerator.
Remove the chocolate decorations before cutting.
35% M.F. cream (cream, carrageenan), Dark chocolate (cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla flavour), Sugars (cane sugar, glucose syrup, icing sugar), Milk chocolate (sugar, dry whole milk, cocoa butter, unsweetened chocolate, soy lecithin, natural vanilla flavour), Water, Crêpe flakes (untreated unbleached wheat flour, sugar, liquid whole eggs, whole milk powder, canola oil, butter, sea salt, french vanilla), Almonds, Hazelnuts, Frozen yolk mix (egg yolk, sugar), Liquid whole egg, Grapeseed oil, Caramelized hazelnuts (hazelnuts, sugar), Liquid egg white, Untreated unbleached wheat flour, Gelatin, Pecans, Butter, Natural vanilla extract, Canola oil, Dried egg white, Cocoa, Vanilla bean, Xanthan gum.
Contains: Almonds, Barley, Egg, Hazelnuts, Milk, Pecans, Soy, Wheat.
May contain: Other tree nuts, Peanuts, Sesame, Mustard, Sulphites, Seafood (crustaceans, shellfish, fish).
*WARNING: may contain shell fragments*