Bordalou Basic with Decorette Meringue Passion
Ingredients
- Bordalou Basic 8cm
- Whipped cream
- Decorette Meringue Passion - Elements by Didess
- Lime
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 Passion.
- Finish with grated lime zest.
Serving tips
contact usProducts
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.