Bordalou base with Peach


  • Bordalou Basic
  • Cream
  • peach
  • Limon Cress


  • Bake the frozen Bordalou for 20 to 25 minutes (thawed 15 to 20 minutes) at 170°C and let it cool at room temperature before removing from the mold.
  • Whip the cream.
  • Cut the peach into pieces.
  • Make a tower of whipped cream on the cold bordalou.
  • Finish the bordalou with the pieces of peach and Limon Cress.


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