Bordalou Fruit
Bordalou is a speciality from Paris; a luxurious butter pastry base, filled with a creamy filling with extra almond brioche. The buttery base is from a Wittamer recipe and the filling from a Debailleul recipe, a tribute to the two patrons where Dirk Peeters of Didess learned to bake. These bordalout tarts are finished with fruit and only need to be baked.
A traditional cookie dough, filled with a delicious, creamy frangipane filling, finished with blackberries, red & blackcurrants.
Bordalou Red Fruit Ø 8 cm
A traditional cookie dough, filled with a delicious, creamy frangipane filling, finished with pieces of pear and slivered almonds.
