No.1 Salted Caramel and Dark Chocolate Profiteroles240g

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No.1 Salted Caramel and Dark Chocolate Profiteroles
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All butter choux pastry balls filled with cream, with sachets of salted caramel sauce and rich chocolate sauce to drizzle over

PER 100g

Energy

1429kJ
344kcal

Per Portion/PER SERVING

Energy

857kj
206kcal

10% RI

Fat

14.60 g

High

21% RI

Saturates

10.00 g

High

50% RI

Sugars

9.30 g

Medium

10% RI

Salt

0.19 g

Medium

3% RI

RI = % of your daily reference intake

INGREDIENTS: whipping cream (milk) (40%), water, wheat glucose-fructose syrup, pasteurised free range egg, Ecuadorian dark chocolate (7%) (cocoa mass, sugar, emulsifier (soya lecithin)), sweetened condensed milk, sugar, wheat flour, concentrated butter (milk), cream (milk), caramel (1%), butter (milk), skimmed milk powder, gelling agent (pectin), dried sugar beet pulp, emulsifier (mono- and diglycerides of fatty acids), salt, raising agents (diphosphates and sodium carbonates), stabilisers (guar gum, locust bean gum and sodium alginate).

Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold. May contain: nuts.

Typical values as prepared. Contains 4 Servings

Typical valuesPER 100gPER SERVING
Energy1429kJ857 kJ
Energy344kcal206 kcal
Fat24.3g14.6 g
Of which Saturates16.7g10.0 g
Carbohydrate25.6g15.4 g
Of which Sugars15.5g9.3 g
Fibre1.4g0.8 g
Protein4.9g2.9 g
Salt0.32g0.19 g

Origin Information

  • France

Additives

  • This product contains Additives

Lifestyle

  • This product is suitable for Vegetarians

Recycling

ComponentMaterialRecyclable
cartonCard
wrapPlastic - PP (Polypropylene)
filmPlastic - PET (Polyethylene Terephthalate)
bagPlastic - PET (Polyethylene Terephthalate)
sachetPlastic - Other

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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