text.skipToContent text.skipToNavigation

Lemon Sensation 70g

Bridor X Pierre Hermé Paris

REF. 42762
With its elegantly folded shape, this Viennese pastry is appreciated for its creamy and intensely lemon-flavoured centre, combining California almond paste, pastry cream, lemon juice and pieces of candied lemon from Italy. The crêpe dentelle topping provides a delicate crunch, enhancing the richness of this creation, which perfectly combines freshness and indulgence! 
The benefits of this product :
  • A unique and creative collaboration for unique Viennese pastries.
  • Crispy and meltingly-soft puff pastry.
  • Exceptional raw materials: Charentes-Poitou PDO butter, French wheat, lemon from Italy and almonds from California. 
  • A generous ready-to-bake 70 g format, ideal for breakfast buffets, seminar breaks or a delicious treat in a coffee shop. 
Conditions de stockage  :  A conserver au congélateur à -18°C avant utilisation. NE JAMAIS RECONGELER UN PRODUIT DÉCONGELÉ.
Date de durabilité minimale  :  12 mois
Ingrédients :  farine de BLÉ, fourrage 18,9% (AMANDES, sucre, jus de citron 2,3%, LAIT entier, eau, écorces de citron 1%, sirop de sucre inverti, ŒUF entier, sirop de glucose, amidon, arôme naturel de citron, jus de citron concentré 0,01%), eau, beurre Charentes-Poitou AOP (LAIT) 16%, sucre, levure, crêpe dentelle 3,3% (farine de BLÉ, sucre, beurre concentré (LAIT), huile de tournesol, poudre de LAIT écrémé, malt d'ORGE, sel), poudre de LAIT entier, sel, ŒUFS, gluten de BLÉ, agents de traitement de la farine (alpha-amylases, hémicellulases), acérola en poudre, épaississant (gomme guar). Peut contenir des traces de: graines de sésame, soja.
Type de beurre  :  Beurre Charentes-Poitou AOP
Poids unitaire  :  70 g
Allegations :  Halal certified Suitable for vegetarians
Picto_tip-chief

Instructions

Tray arrangement information
Tray arrangement : 
12 items on a tray
Defrosting information
Defrosting : 
approximately 45-60 min at room temperature.
Pre-heating information
Preheating : 
180°C
Baking information
Backing : 
approximately 18-20 min at 170-175°C, open damper
Resting time information
Rack in a temperature : 
15 min at room temperature