Eclair au caramel Pilpa

)ille de les sortir du congélateur quelques minutes avant de les déguster. *** à - 180c jusqu'à la date de durabilité minimale. ne jamais recongeler ;ervation : au congélateur 'ioduit decongele. a consommer de préférence avant fin : voir sur côté. bourbon vanilla dairy ice-cream (54.4%), caramel and sea salt iced isse (32.3%), caramel sauce (1 1.8%) and golden sugar chips (1.4%). :edients: water, cream, carameesauce 11.8% [glucose-fructose syrup, water, sugar, dextrose, entrated skimmed milk, modified corn starch, aromatic caramel 0.4%(sugar, water; acid: e330), stabilizer: copra vegetable fat, caramelized sugar syrup; gelling agent: e415; emulsifier:e471; natural flavouring, saltl, )se-fructose syrup, sugar, glucose syrup, lactose and milk pfoteins, concentrated skimmed milk, copra table fat, aromatic caramel 2.2% (sugar, water, acid: e330), skimmed milk powder, golden sugar chips 1.4% ar, water; colours: e171, el 72; coating agent: e904; glucose syrup); emulsifiers: e471 and e472b; gelling its: e410, e412 and e415; stabiliser: e422; caramelized sugar syrup, séa sait 0.1%, bourbon vanilla extract; urs: el 50a and el 60a; natural flavouring, salt. percentages are giyen for the finished product. may contain of egg, gluten, soya, peanuts and nuts. to prepare: to appreciate fully the flavour of your frozen dessert, pilpa création recommends you to them out ofthe freezer a ew minutes before serving. - 180c. never refreeze a product that has been defrosted. best before rage: in the freezer at **