Bordalou Basic with Decorette Meringue Coffee

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Bordalou Basic Ø8 cm

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• Bordalou Base
• Bordalou Basic with Decorette Meringue Coffee

• Bordalou Basic 8cm
• Whipped cream
• Decorette Meringue Coffee
• Hazelnuts

1. Bake the bordalou frozen for 20 to 25 min at 170°C, thawed for 15 to 20 min and let cool to room temperature before unmoulding.
2. Whip the cream.
3. Pipe a tower of whipped cream onto the cold bordalou.
4. Cover the whipped cream with Decorette Meringue Coffee and finish with hazelnuts.

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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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