EN
NL
DE
EN
About us
About Didess for bakeries
Quality
Products
Bordalou Base
Bordalou Fruit
Cake
Dough Bars
Sheet Cakes & Sponge Cake
Delights
Quiches 2,5kg
End of year
Quiches 140g
Inspiration and tips
Bordalou Base
Bordalou Fruit
Dough Bars
Bordalou Zùsto
Big Cakes & Sponge Cake
Contact
Download brochure
×
Home
Inspiration and tips
Bordalou Base
Bordalou Basic with Decorette Meringue Coffee
Bordalou Basic with Decorette Meringue Coffee
To overview
Ingredients
Bordalou Basic 8cm
Whipped cream
Decorette Meringue Coffee
Hazelnuts
Preparation
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.
Whip the cream.
Pipe a tower of whipped cream onto the cold bordalou.
Cover the whipped cream with Decorette Meringue Coffee and finish with hazelnuts.
Serving tips
Bordalou Basic with Decorette Meringue Coffee
Bordalou Basic with Blueberry
Bordalou Rice with Chocolate Flakes
Bordalou Basic with pieces of peach
Bordalou Basic with Mini Sfera Yuzu
contact us
Share this message
Products
A traditional biscuit batter, filled with a delicious, smooth frangipane filling. This bordalou base can be finished with a topping of your choice. Bake it for a while for a freshly baked dessert.
Bordalou Basic Ø14 cm
A traditional biscuit dough, filled with a creamy filling with added almond brioche.
Bordalou Basic Ø8 cm