Crème anglaise à la vanille des iles 3 sachets de 100g - Crème anglaise mix vanilla flavoured -Alsa, 300g

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It was in 1896 that Émile Moench moved to France in Lorraine and created a small grocery store where he implemented a technique he had learned from his boss, while he was working in Vienna at a baker. In fact, instead of using baker's yeast as was customary, it used baking powder or baking powder.

It was therefore once back in France, in the small village of Igney-Avricourt, which is located on the border with Alsace-Lorraine annexed by the Germans in 1871, that Émile Moench began to make yeast chemical (in his cellar, they say) that he sells thanks to the village priest in the little pink bag that is now well known.

From 1930, he offered preparations for desserts; the best known is called Flan Pâtissier Alsa. The brand then underwent various legal developments, to belong to the Moench et fils establishments, located in Nancy, in 1958 at the Société des Produits du Maïs (SPM), owned by the American company Corn Products Company (CPC) then in 2000 to the group Unilever, which markets more than 15 products under the Alsa brand.

Crème anglaise à la vanille des iles 3 sachets de 100g - Crème anglaise mix vanilla flavoured -Alsa, 300g


Sugar, corn starch, modified potato starch, palm fat, EGG yolk, glucose syrup, thickeners: xanthan gum and guar gum, proteins MILK, natural vanilla flavor, powdered vanilla bean, depleted vanilla seeds, colorings: riboflavin and annatto and flavor.

Possible traces of: GLUTEN, SOY, FRUITS A NUTS.




My super alsa® Isles Vanilla English Cream: a fresh dessert so easy to make!

The alsa® Crème Anglaise à la Vanille des Isles alsa® allows you, in just a few minutes, to add a touch of delicacy to all your cakes.

Quick and easy to prepare

  1. I bring 1/2 liter of milk to a boil in a saucepan.
  2. When the milk is boiling strongly, I remove the saucepan from the heat and immediately pour the contents of one sachet into the milk. I stir with a whisk to obtain a smooth cream.
  3. I pour the cream into a bowl and let it cool, stirring occasionally.
  4. I cover the salad bowl before placing it in the refrigerator for at least 30 minutes so that the cream thickens.
  5. I stir it one last time before topping my desserts. It's ready !

Recipe idea: the floating island


Allergens: Possible traces of: GLUTEN, SOY, NUTS.




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