Bordalou Basic with pieces of mango and pineapple
Ingredients
- Bordalou Basic
- Pineapple
- Mango
- Gelfix
Preparation
- Fill the bordalou with pineapple and mango pieces.
- 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.
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.