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Trofic - éclairs au chocolat à la crème pâtissière – Marque Repère – 200 g

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Trofic - éclairs au chocolat à la crème pâtissière – Marque Repère – 200 g

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Barcode:
3564700700938(EAN / EAN-13)

Common name: Pâte à choux fourrée de crème pâtissière au chocolat avec glaçage saveur chocolat

Quantity: 200 g

Packaging: Cardboard, Frozen

Brands: Marque Repère, Trofic

Categories: Snacks, Sweet snacks, Frozen foods, Biscuits and cakes, Cakes, Pastries, Eclairs, Chocolate eclairs, Frozen cakes and pastries

Stores: Leclerc

Countries where sold: France

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score D

    Lower nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 16/55

    • icon

      Energy

      3/10 points (1037kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      6/15 points (20.6g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    • icon

      Salt

      2/20 points (0.48g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (3g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

      This product is not considered a beverage for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 11.

      Nutritional score: 16 (16 - 0)

      Nutri-Score: D

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (50 g)     		Compared to: Chocolate eclairs
    Energy 1,037 kj
    (247 kcal)     		518 kj
    (124 kcal)     		-6%
    Fat 9.5 g 4.75 g -25%
    Saturated fat 5.4 g 2.7 g -8%
    Carbohydrates 33.9 g 16.9 g +6%
    Sugars 20.6 g 10.3 g -0%
    Fiber 3 g 1.5 g +92%
    Proteins 5 g 2.5 g +15%
    Salt 0.485 g 0.242 g +31%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 50 g

Ingredients

  • icon

    46 ingredients

    French: Crème pâtissière au chocolat 63,1% : eau, lait entier, préparation pour crème pâtissière 22% (sucre, amidon modifié de pomme de terre, crème en poudre, dextrose, épaississant : alginate de sodium, colorant : caroténoïdes, arôme naturel de vanille, sel), chocolat noir 4,9% (sucre, pâte de cacao, beurre de cacao, cacao maigre en poudre, émulsifiant : lécithine de soja, arôme), cacao maigre en poudre. Pâte à choux cuite 21,4% : œufs ; farine de blé ; huile de palme ; stabilisant : glycérol; sucre ; sel ; poudres à lever : E500, E450 (dont gluten). Glaçage saveur chocolat 15,5% : sucre ; sirop de glucose ; eau ; stabilisant : sorbitols ; cacao maigre en poudre 2,2% ; amidon de tapioca ; gélifiants : pectines, agar-agar ; pâte de cacao ; acidifiant : E334.
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Fish, Nuts

    • Ingredient information

      • creme-patissiere-au-chocolat: 63.1%

      • — Water: 63.1% (estimate)

      • Whole milk: 18.4% (estimate)

      • preparation-pour-creme-patissiere: 22.0%

      • — Sugar: 9.2% (estimate)

      • — Modified potato starch: 4.6% (estimate)

      • — Cream: 2.3% (estimate)

      • — Dextrose: < 2% (estimate)

      • — Thickener: < 2% (estimate)

      • —— E401: < 2% (estimate)

      • — Colour: < 2% (estimate)

      • —— E160: < 2% (estimate)

      • — Natural vanilla flavouring: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • Dark chocolate: 4.9%

      • — Sugar: < 2% (estimate)

      • — Cocoa paste: < 2% (estimate)

      • — Cocoa butter: < 2% (estimate)

      • — Fat reduced cocoa powder: < 2% (estimate)

      • — Emulsifier: < 2% (estimate)

      • —— Soya lecithin: < 2% (estimate)

      • — Flavouring: < 2% (estimate)

      • Fat reduced cocoa powder: < 2% (estimate)

      • pate-a-choux-cuite: 21.4%

      • Wheat flour: < 2% (estimate)

      • Palm oil: < 2% (estimate)

      • Stabiliser: < 2% (estimate)

      • — E422: < 2% (estimate)

      • Sugar: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Raising agent: < 2% (estimate)

      • — E500: < 2% (estimate)

      • E450: < 2% (estimate)

      • glacage-saveur-chocolat: 15.5%

      • Glucose syrup: < 2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • Water: < 2% (estimate)

      • Stabiliser: < 2% (estimate)

      • — E420: < 2% (estimate)

      • Fat reduced cocoa powder: 2.2%

      • Tapioca: < 2% (estimate)

      • Gelling agent: < 2% (estimate)

      • — E440a: < 2% (estimate)

      • E406: < 2% (estimate)

      • Cocoa paste: < 2% (estimate)

      • Acid: < 2% (estimate)

      • — E334: < 2% (estimate)

Food processing

Additives

  • E14XX - Modified Starch

  • E160 - Carotenoids

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E334 - L(+)-tartaric acid

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia

  • E401 - Sodium alginate

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Whole milk, Cream

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:creme-patissiere-au-chocolat, fr:preparation-pour-creme-patissiere, fr:pate-a-choux-cuite, fr:glacage-saveur-chocolat

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    fr: Crème pâtissière au chocolat 63.1% (eau), lait entier, préparation pour crème pâtissière 22% (sucre, amidon modifié de pomme de terre, crème, dextrose, épaississant (alginate de sodium), colorant (caroténoïdes), arôme naturel de vanille, sel), chocolat noir 4.9% (sucre, pâte de cacao, beurre de cacao, cacao maigre en poudre, émulsifiant (lécithine de soja), arôme), cacao maigre en poudre, Pâte à choux cuite 21.4%, farine de blé, huile de palme, stabilisant (glycérol), sucre, sel, poudres à lever (e500), e450, Glaçage saveur chocolat 15.5%, sirop de glucose, eau, stabilisant (sorbitols), cacao maigre en poudre 2.2%, amidon de tapioca, gélifiants (pectines), agar-agar, pâte de cacao, acidifiant (e334)
    1. Crème pâtissière au chocolat -> fr:creme-patissiere-au-chocolat – percent: 63.1
      1. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066
    2. lait entier -> en:whole-milk – vegan: no – vegetarian: yes – ciqual_food_code: 19023
    3. préparation pour crème pâtissière -> fr:preparation-pour-creme-patissiere – percent: 22
      1. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
      2. amidon modifié de pomme de terre -> en:modified-potato-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510
      3. crème -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402
      4. dextrose -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
      5. épaississant -> en:thickener
        1. alginate de sodium -> en:e401 – vegan: yes – vegetarian: yes
      6. colorant -> en:colour
        1. caroténoïdes -> en:e160 – vegan: maybe – vegetarian: maybe
      7. arôme naturel de vanille -> en:natural-vanilla-flavouring – vegan: yes – vegetarian: yes
      8. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058
    4. chocolat noir -> en:dark-chocolate – vegan: maybe – vegetarian: yes – ciqual_proxy_food_code: 31074 – percent: 4.9
      1. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
      2. pâte de cacao -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030
      3. beurre de cacao -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030
      4. cacao maigre en poudre -> en:fat-reduced-cocoa-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 18100
      5. émulsifiant -> en:emulsifier
        1. lécithine de soja -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200
      6. arôme -> en:flavouring – vegan: maybe – vegetarian: maybe
    5. cacao maigre en poudre -> en:fat-reduced-cocoa-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 18100
    6. Pâte à choux cuite -> fr:pate-a-choux-cuite – percent: 21.4
    7. farine de blé -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410
    8. huile de palme -> en:palm-oil – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129
    9. stabilisant -> en:stabiliser
      1. glycérol -> en:e422 – vegan: maybe – vegetarian: maybe
    10. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
    11. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058
    12. poudres à lever -> en:raising-agent
      1. e500 -> en:e500 – vegan: yes – vegetarian: yes
    13. e450 -> en:e450 – vegan: yes – vegetarian: yes
    14. Glaçage saveur chocolat -> fr:glacage-saveur-chocolat – percent: 15.5
    15. sirop de glucose -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
    16. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066
    17. stabilisant -> en:stabiliser
      1. sorbitols -> en:e420 – vegan: yes – vegetarian: yes
    18. cacao maigre en poudre -> en:fat-reduced-cocoa-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 18100 – percent: 2.2
    19. amidon de tapioca -> en:tapioca – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510
    20. gélifiants -> en:gelling-agent
      1. pectines -> en:e440a – vegan: yes – vegetarian: yes
    21. agar-agar -> en:e406 – vegan: yes – vegetarian: yes – ciqual_food_code: 11084
    22. pâte de cacao -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030
    23. acidifiant -> en:acid
      1. e334 -> en:e334 – vegan: yes – vegetarian: yes

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Data sources

Product added on by jeanbono
Last edit of product page on by packbot.
Product page also edited by quechoisir, tacite, teolemon.

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