Pear Tartlette Bourdaloue
Premium, Artisan Pear Tartelette
The name Bourdaloue stands for the street name in Paris, France, where this shortcrust pastry was invented in the late nineteenth century at 7 rue Bourdaloue.
It is made with poached pear Williams, vanille frangipane (2/3 almond cream and 1/3 pastry cream), sugar and eggs.
Premium, Artisan Pear Tartelette
The name Bourdaloue stands for the street name in Paris, France, where this shortcrust pastry was invented in the late nineteenth century at 7 rue Bourdaloue.
It is made with poached pear Williams, vanille frangipane (2/3 almond cream and 1/3 pastry cream), sugar and eggs.
Premium, Artisan Pear Tartelette
The name Bourdaloue stands for the street name in Paris, France, where this shortcrust pastry was invented in the late nineteenth century at 7 rue Bourdaloue.
It is made with poached pear Williams, vanille frangipane (2/3 almond cream and 1/3 pastry cream), sugar and eggs.