Ingredients
dough 60.0% , egg 16.8% , butter 8.4% , sugar 5.2% , Raising agent 3.5% , filling 2.6% , sugar 2.0% , E330 1.6% , pectine) Atelier utilisant les allergènes 1.3% , egg 1.1% , lactose 0.9% , nut 0.8% , soya 0.7% , A conserver entre +40 à +80 DLC 12 jours minimum 0.6%
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Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.