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Bordalou with Hazelnut Paste and Crunchy Nut Hazelnut

Crunchy Nuts Bordalou with Hazelnut Paste and Crunchy Nut Hazelnut

Ingredients

  • Bordalou Base
  • Hazelnut Paste
  • Crunchy Nut Hazelnut
  • Plant-based cream
  • Orange zest

Preparation

  1. Preheat the oven to 170°C.
  2. Bake the Bordalou for 40 to 50 minutes.
  3. Allow the pastry to cool to room temperature before unmoulding.
  4. Whip the plant-based cream until it is yogurt thick.
  5. Mix the cream with Hazelnut Paste.
  6. Cover the cold Bordalou with the hazelnut cream.
  7. Finish with Crunchy Nut Hazelnut and orange zest.
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