In a large salad bowl, mix the flower, sugar and almond powder. Once mixed, add the Bordier buckwheat butter in small cubes. Mix with the tips of your fingers until the dough is crumbled and has a sand-like consistency. Delicately mix the raspberries with the juice of half a lemon.
Prepare the sweet crust dough with the flour, the butter diced into small pieces, the salt and the sugar. Add half a glass of water and knead into a ball. Let rest 20 minutes.
Preheat your oven. Mix the flours and yeast. Add the sugar, butter and egg. Scoop 1 tablespoon of dough into a small ball, then flatten with a fork to form a small round cookie. Repeat the operation and bake for 20 minutes, or until golden-brown.
Heat the olive oil in a frying pan. Arrange the diced beets and sauté for a few minutes. At the end of cooking, add the Bordier Raspberry Butter cut into cubes. Remove from heat and let melt gently.
Preheat the oven to 180°C / 350°F / gas mark 6. Pour the flour and corn starch into a large mixing bowl and mix with the baking powder. Make a well in the center and fold in the whole eggs, milk and melted butter. Cut the smoked trout into cubes. Rinse then mince the arugula. Fold into the batter.
Perfect marriage between two products linked in the history of Breton gastronomy Idea of a Breton Chef, 2016 Perfect marriage between two products intimately linked in the history of Breton gastronomy! Butter enhances the captivating taste of roasted buckwheat, the salt awakens this earthy flavour, and the crispne
A treat for both young and old with Bordier Buckwheat Butter Caramel, the quintessence of sugar and butter. Simple and refined pleasure, accompanied with a coffee. Bordier Butter Caramels: a sweet that no one can resist! Caramel can alternately have a rebellious texture and a sensual taste! Traditional or exotic ta
Preheat oven to 180°C. In a saucepan, melt the honey, brown sugar and milk until just boiling. Remove from heat and stir in diced butter.
Cover a large, flat plate with cling film and place in the freezer. Using a vegetable peeler, cut 40 shavings of Beurre Bordier au Sarrazin, then place them on the cling-film plate (if your butter softens too quickly, return it to the freezer and repeat the operation). Keep them on the plate, in the freezer.
Preheat oven to 210°C. Pour the flour and sugar into a bowl. Add the butter in small pieces and mix well until the dough resembles breadcrumbs.
For the cider mousse. Reduce the liter of cider by more than 3/4, add 1 spoonful of cider vinegar and 1/2 liter of whipping cream, place in a siphon and set aside. Open the oysters (keep the shells for support). Discard first water and poach in simmering cider. Remove the oysters to a cloth.
Savory Crepe Batter. 250 g organic buckwheat flour / 2.5 g salt /50 cl mineral water. Make the crepe batter by combining the three ingredients. Stir until the batter is smooth. Set aside in a cool place. In the meantime, make the different fillings.
Peel the potatoes. Cook for around 20 minutes in boiling salted water. Drain, then mash with the cream and 50 g / 1 ¾ oz. of the onion butter. Check the seasoning. Peel and quarter the apples (or use a circle to shape them) and lightly brown them in a pan with 15 g / 1 tbl butter.
Ask your baker for crunchy breadsticks or toast some country bread and cut into thin slices. Place the Bordier Butters – salted, seaweed, lemon-olive oil, Espelette chilli, buckwheat – around a slate serving dish, each with its own rounded-tip butter knife.
Open the clams. Drain. Gather all the clam meat into a single half shell. Top with a generous shaving of your favorite Bordier Butter flavors on each shell.
The most Breton of crunchy biscuits with Bordier Semi-Salted Butter and buckwheat
A treat for both young and old mixing 4 different flavours Caramel, the quintessence of sugar and butter. Simple and refined pleasure, accompanied with a coffee. Bordier Butter Caramels: a sweet that no one can resist! Caramel can alternately have a rebellious texture and a sensual taste! Traditional or exotic tast
Prepare the crispy Sarrazin caramel: heat the caramel until it softens, then add ground Sarrazin seeds in a blender. Set aside to infuse. Put the Beurre Bordier au Sarrazin in a bowl and melt in the microwave or bain-marie. Add the sugar, then the almond powder and flour.
Shuck the 12 scallops and leave the white fleshy part attached in four of them. Wipe dry to remove all excess humidity. In each of these shells with the attached meat, add 2 others then cover with plastic wrap and refrigerate. Cut 8 medium slices of the Guémené andouille. Chop half of the slices coarsely. Set aside.
We offer you a wide range of recipes with Maison Bordier products: from everyday cooking, to more elaborate recipes to please and indulge yourself, but always with simplicity and generosity. Bordier butter recipe
Maison Bordier seeks out and selects the best producers to create together the most gourmet recipes. The quality of the products, the know-how and the sharing of the same values determine the meetings.