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 raspberry and rhubarb
Bordalou Basic with raspberry and rhubarb
To overview
Ingredients
Bordalou Basic
Rhubarb
Raspberries
Hazelnuts
Gelfix
Cress
Preparation
Fill the bordalou with raspberries and rhubarb.
Bake the bordalou frozen for 55 to 60 min at 170°C, thawed for 45 to 50 min and let cool to room temperature before unmoulding.
Cover with a layer of gelfix.
Finish with hazelnuts, fresh raspberries and cress.
Serving tips
Bordalou Base Zùsto with Chocolate Flakes
Bordalou Base Zùsto with strawberries
Bordalou Base Chocolate with raspberries
Bordalou Basic with Decorette Meringue Coffee
Bordalou Base Zùsto with sugar-free hazelnut whipped cream
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