The ingredients
• 250ml of milk
• 10g baker’s yeast
• 20g of sugar
•500g wheat flour
• 10g tomato powder
• 50g Bordier Tomato-Basil Butter
• 3 eggs (2 for the dough and 1 for the glaze)
• 20g candy sugar (chouquette sugar)
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Brioche with Bordier Tomato and Basil Butter
Moyen
4 people
15 minutes cooking time
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Mix the eggs, milk and half of the sugar in a salad bowl. Reserve in the refrigerator. Make the whipped cream with the liquid cream and the icing sugar. Dip the brioche slices in the milk-egg mixture.
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Heat the butter in a pan and brown the slice of brioche. Arrange on a plate, add the whipped cream and tomato jam. Peel the kiwis and cut them into large cubes. Wash the tomatoes, remove the stalks.
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Put all the ingredients in a small saucepan. Cook over low heat for about 20 minutes. Pour the jam into a glass jar, put the lid on, turn it upside down. Leave to cool.
Maison Bordier: 4 professions
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
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The House’s primary expertise: selecting and caring for the finest cheeses.
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