Bordalou Basic with dulce de leche and banana

Preheat your oven to 170°C.
Place the cakes on the baking tray, spaced sufficiently apart.
Bake at 170°C, thawed about 15 to 20 minutes, frozen about 20 to 25 minutes, depending on your type of oven.
Let the pastry cool completely to room temperature before unmoulding.
Bring a saucepan of water to boil.
Place the tin of condensed milk in the boiling water and cook for 2-3h, depending on the desired thickness of the dulce de leche.
Heat the deep fryer to 170°C.
Cut the Fruit Sheets into the desired shape and deep-fry for a few seconds.
Cut the banana into pieces.
Fry in a pan with oil.
Flambé with calvados.

To overview

Serving tips