Bordalou with raspberry textures
Ingredients
- Bordalou Basic
- Crémeux Raspberry
- Raspberries
- Raspberry jam
- Lime
Preparation
- Bake the bordalou frozen for 20 to 25 min at 170°C, thawed for 15 to 20 min and let cool at room temperature before unmoulding.
- Cover the bordalou with raspberries and Crémeux Raspberry.
- Finish with raspberry jam and grated lime zest.
Serving tips
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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.