8 choux pastries filled with whipped cream, topped with salted caramel sauce and sweet lacing
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 381 kcal | 19% |
| Fat | 29.6 g | 42% |
| of which saturates | 13.9 g | 69% |
| Carbohydrate | 22.4 g | 9% |
| of which sugars | 16.0 g | 18% |
| Fibre | 1.8 g | — |
| Protein | 5.3 g | 11% |
| Salt | 0.48 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Whipping Cream (Milk) (41%) Salted Caramel Sauce (27%) (Golden Syrup (Invert Sugar Syrup) Sweetened Condensed Skimmed Milk (Skimmed Milk. Sugar Lactose (Milk)) Butter (Milk). Double Cream (Milk) Salt) Pasteurised Egg Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) Rapeseed Oil Dextrose Unsalted Butter (Milk) Sugar Palm Kernel Oil Fat Reduced Cocoa Powder. Stabiliser: E450, E401 Salt Emulsifier: Soya Lecithin Flavouring.
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cream puff”: 2.58 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.