Warm the milk and mix with the yeast. Add flour, eggs, sugar and salt, then mix. Gradually add the small pieces of soft butter. Place in a bowl with a damp cloth over it. Leave to rise for at least 3 hours in a warm place.
Brown your chicken in 1/3 Bordier vanilla butter and a drizzle of oil to prevent the butter from burning. Remove the chicken and add the chopped onion until it melts.
Choose 6 nice King of the Pippins (Reine des Reinettes) apples, and core them, leaving them unpeeled. Place them in a terra-cotta baking dish. Into each hole slide a good sized pat of Bordier Madagascar vanilla butter.
Make the cookies / biscuits: mix the softened butter, the sugar and egg yolk, then the flour and baking powder and finish with the liquid / single cream. The dough should be smooth. Spread to 2mm / 1/10 inch thick between two sheets of parchment paper and refrigerate.
Sweet dream of a buttery afternoon, 2010 Genuine gourmet butter! For desserts with the flavors of yesteryear. French toast, crêpes, tarte tatin, roasted fresh fruit, but also as a surprise when cooking poultry, pigeon or pan-fried scallops. Blended well with lime juice, it will make your lobster die with pleasure.
Roast the grits in a frying pan, stirring regularly with a spatula. Gradually rain in the sugar. On contact, it will caramelize, enveloping the cocoa. Repeat until all the sugar has been added. Cool on baking paper.
Cook the eggs in boiling water for 5 to 6 minutes. Meanwhile, butter the toasted baguettes with Bordier Madagascar Vanilla Butter. You can also lightly salt them with a little fleur de sel.
For the pancake dough : Place the flour in a bowl and form a well. Place the eggs in the center and mix gently, gradually adding the milk until you obtain a liquid but slightly thick consistency. Cook the crêpes over a low heat, pouring a ladleful over each crêpe. Wait until each side is cooked before flipping.
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.
For the dough, knead 225g butter with lemon olive oil and 200g sugar. Incorporate 90g egg yolk. Mix well, then add 300g flour, 5g salt and 12g baking powder. Mix the dough, form into a ball and wrap in plastic wrap. Leave to rest in the fridge for 2 hours.
Melt the Madagascar Vanilla Bordier Butter. In a large bowl, mix flour, sugarn almond podwer, salt and melted butter. Place the crumble mixture on a baking sheet lined with baking paper. Bake in a preheated oven at 150°C for 30 minutes. Stirring every 10 minutes to ensure even cooking.
Heat the cream and butter in a saucepan. Once the mixture has come to a boil, pour in the white chocolate, cut into squares. Cover and let it stand for a few minutes. Mix well to obtain a smooth ganache. Leave to cool and place in the fridge for at least 2 hours.
Cut the white asparagus, peel them, and steam them for 10 minutes. Remove from heat and plunge into ice water to stop the cooking. Melt the Madagascar Vanilla Bordier Butter. In a saucepan off the heat, whisk the egg yolks and lemon juice until the mixture is smooth.
On a sheet of baking paper folded in half, arrange the courgette spaghetti and radishes sliced lengthways. Place the cod fillet on top, add the diced Madagascar Vanilla Bordier Butter, the fresh thyme and a pinch of salt.
For the Caramel Sauce with Raspberry Butter : Cook the granulated sugar in a dry casserole until it turns a nice, light caramel color. Watch the cooking very carefully and fold in the raspberry butter little by little. Slowly add the warmed cream into your raspberry caramel.
Soft cake prepared with passion with Rum and Vanilla from Madagascar The Bordier Butter babas will please all those with a sweet tooth! Be careful, too many babas can make you very happy!
Cut bananas lengthwise into 2. Melt the butter in a hot frying pan, then add the sugar and spices.
Preheat oven to 190°C. Peel and cut the pears into large slices and arrange in ovenproof ramekins. Grate a little tonka bean over the pears.
Preheat oven to 200°C. Soften butter. Mix the eggs with the sugar, then gradually add the flour, baking powder and softened butter.
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.
Preheat oven to 180°C. Cut a cross into the unpeeled figs. Put them in the oven for around 15/20 min with 30g of butter cut into pieces, making sure to place a small knob of butter in each fig. The figs should be roasted.
Prepare the mashed butternut: peel and roughly cube the butternut, cook in salted water, then blend until smooth, add the 4 spices and mix with 15g butter.
Prepare the mashed celery with vanilla. Cook the peeled celery, cut into large cubes, in boiling salted water, then blend with the cream and vanilla butter.
To make the caramelized pears: Peel, core and cube the pears. Heat 40g of Bordier Butter with Madagascar Vanilla, then cook the pears until semi-firm and semi-melting. Remove excess juice with a skimmer. Mix the pears with 2 tablespoons of Bordier Butter Liquid Caramel and a good grating of tonka bean.
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.
Cream 3 large eggs with 50 g / 1 ¾ oz. granulated sugar and 2 heaping tablespoons of our delicious soft salted Bordier Butter caramel, made by Hervé and Benoit. Scald 50 cl / 2 cups milk with the vanilla bean, split lengthwise, and pour over the creamed eggs. Stir energetically. Pour the mixture into ramequins.
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.
A true chocolate vertical, our butter combines the spicy, vanilla flavors of 68% pure cocoa from Ghana with the subtle bitterness of crunchy cocoa bean nibs!
The most Breton of crunchy biscuits with Bordier Semi-Salted Butter and chocolate A real everyday pleasure, you will taste the Bordier Semi-Salted Butter this crunchy biscuit! So will you start at the edges, the corners, or will you devour it in one go?
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
In a mixing bowl, whisk the eggs and sugar until frothy. Add the whipping cream and mix. Add flour and baking powder, mix. Add the softened butter, cut into 8 pieces, and mix briskly.
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.