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5001839 MINI BEIGNET SPECULOOS

Beignet made according to the traditional recipe: deep-fried dough with yeast & butter stuffed with speculoos (gingerbread) and dusted with powder sugar.


  • 25 g
  • 3 x 35 PCS C/S - 104 C/S PAL
  • Defrosting 22°C · 30'

  • Suitable for vegetarians