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Chocolate cream puffs

Ingredients: whipped cream (MILK), sugar, WHEAT flour, skimmed MILK, EGG, butter concentrate (MILK), vegetable fats (palm, coconut, palm kernel, rapeseed), skimmed cocoa powder, vegetable oil (coconut, sunflower), raising agents: E450; E500, whey powder (MILK), salt, emulsifiers: E471; E492; E322 (SOY), stabiliser: E407, natural vanilla flavouring.

May contain traces of nuts.

Nutritional values per 100 g
Energy 1653 kJ / 395 kcal
Fats 31,2 g
- of which saturated 21,2 g
Carbohydrates 22,6 g
- of which sugars16,1 g
Fibre 0,3 g
Protein 4,7 g
Salt 0,29 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 240 gram

Article number: 356803

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.