Ресурс 1

Vegetable cream caramelized shallot

Soft cream of slowly cooked French shallot.

To be used as:

  • Snack
  • Dip
  • Vegetable cream with starters and main courses
  • In mashed potatoes
  • Nice accompaniment to foie gras, pâtés, game, chips, ....


  • Leave to thaw for 24 hours in the refrigerator (4°C)
  • Use warm or cold
  • Warm: au bain marie (up to max. 60°C) 


  • Deep frozen, handy piping bags 300 g
  • per 20 pieces