Bordalou Basic with Rhubarb
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Bordalou Basic Ø8 cm
Ingredients
Preparation
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- Bordalou Basic
- Rhubarb
- Maxi Quenelle Red Fruits – Elements by Didess
- Perfect Dessert Salsa Raspberry Hibiscus Tea – Elements by Didess
- Whipped cream
- Cress
- Fill the bordalou with half plums.
- Bake the bordalou frozen for 40 to 45 min at 170°C, thawed for 35 to 40 min and let cool to room temperature before unmoulding.
- Finish with a piece of baked rhubarb, Maxi Quenelle Red Fruit and Perfect Dessert Salsa Raspberry Hibiscus Tea.
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A traditional biscuit dough, filled with a creamy filling with added almond brioche.
Bordalou BaseBordalou FruitCakeDough BarsSheet Cakes & Sponge CakeDelightsQuiches 2,5kgQuiches 140gInspiration and tipsQuality+32 (0)14 55 35 20[email protected]privacy-statement
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