Pariani Sbrisolina Party Essentials The De Buyer copper Bordelais

The De Buyer copper Bordelais canelé mould is the traditional mould to use when making this classic French pastry

The enamel also prevents food sticking – try to avoid using sharp utensils to preserve the pan’s non-stick qualities

Xanthan gum 50g (E415)

sharp flavour and gives a chewy texture

It’s light and sturdy

Pariani Sbrisolina Party Essentials The De Buyer copper BordelaisParianis sbrisolina is the Piedmont version of the famous Mantova crunch cake sbrisolona. This version uses hazelnuts instead of almonds, and only the finest Nocciola Piemonte PGI hazelnuts for a rich, slightly sweet flavour. This crunchy nut cake combines the hazelnuts with dark chocolate, a pinch of salt and a little lemon peel. Sbrisolona translates to crumbly, aptly describing the texture of this cake. Serve slices with a strong espresso as an