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BISCUIT | COOKIE - Noix de Cajou
Gaël Pâtisserie

COOKIE | COOKIE - Cashew Nuts

Succumb to temptation, combining the creaminess of salted butter caramel, the milkiness of milk chocolate, the crunch of Cashew Nuts and the delicate touch of fleur de sel from Guérande IGP. BBD: 10 days (temp. ambient), 4 weeks (cold +3°C), 2 months (cold -18°C). All of this can be combined, depending on your storage capacity.

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