Butter the cake tin with some softened butter and dust with sugar, then set aside. Quarter the amarena cherries. Weigh all the ingredient. Beat the egg whites at room temperature and add the sugar little by little. Once the mixture has become a meringue, add the rest of the sugar and mix with a wooden spoon.
The powerful taste of fine salt A rustic and noble material, it gives us its creamy taste, and reveals notes of caramel and hazelnut in summertime. Semi-salted butter, it is the powerful taste of fine salt at 2.8%, the enjoyment of biting on the edge of a toast, quite simply.
Sardines caught around the Quiberon peninsula and on the French Atlantic coast are carefully prepared with Bordier Butter and boxed by hand by La Quiberonnaise.
A treat for both young and old with Bordier Semi-Salted 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
To make the caramel and Beurre Bordier Demi-Sel ice cream: In a saucepan over high heat, combine the cream, Beurre Bordier Demi-Sel and sugar. Bring the mixture to 170°C (this will produce a deep amber caramel). Drizzle the milk off the heat, to avoid burning yourself with the fumes and caramel.
To make the lemon yuzu cream: Bring the lime juice and gelatine to the boil in a saucepan. Whisk the eggs with the sugar in a mixing bowl, then pour in the boiled lemon juice. Whisk briskly for 3-4 minutes. Pour the cream back into the bowl. When lukewarm, fold in the finely diced Bordier Yuzu Butter.
In a saucepan, boil the cube in 1L of water and leave to simmer throughout the preparation. Peel and slice the onion and sauté in a frying pan over high heat with a drizzle of olive oil until lightly colored.
Melt the 50g of Bordier Raspberry Butter then mix the melted butter with the milk, sugar and eggs. Dip the slices of brioche in the mixture for a few seconds on each side. Brown the Bordier Half-Salt Butter in a frying pan and fry the slices of brioche.
Prepare a parsnip mash. Cook the parsnips in salted water, then blend with a bit of cream and the knob of butter. Prepare the foam. Warm the cream in a pot with 10 g / 2 tsp of onion butter and the fried onions. Let infuse, then filter and pour into a siphon. Before serving, warm the siphon in a bain marie.
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.
Fresh, herbaceous butter Creation of the moment, 2021 A truly captivating association between the creaminess of semi-salted butter and the combined taste of Wild Garlic, all enhanced by Kampot Pepper, this fresh and herbaceous butter is ideal to enjoy as an aperitif with quality bread and radishes. but also on pota
Shortcrust pastry combined with real chocolate chips Recipe developed for Jean-Yves Bordier made from Bordier Semi-Salted Butter. Wake up your taste buds with pieces of salted butter caramel.
Delicious financier paste and pure almonds Recipe developed for Jean-Yves Bordier made from Bordier Semi-Salted Butter. Awaken your taste buds with the fondant of financiers.
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?
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?
Smoothness and salty sweetness Its creaminess and salty sweetness will make you feel that you can’t do without it. It goes wonderfully with pancakes, ice cream, and all desserts, unless you let yourself be tempted by a “spoon” tasting!
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
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
A treat for both young and old with Bordier Yuzu 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 taste,
A treat for both young and old with Bordier Raspberry 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
The Bordier Butter babas will please all those with a sweet tooth! Be careful, too many babas can make you very happy!
The Bordier Butter babas will please all those with a sweet tooth! Be careful, too many babas can make you very happy!
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!
Bordier butter is a churned butter with a silky texture and cream flavours. Bordier butter comes from the finest organic milk collected between Brittany, Normandie and Pays-de-la-Loire, all within 100 km of our workshop in Noyal-sur-Vilaine.
Beurre Bordier is a churned butter rekneaded by hand in an artisanal way according to the tradition of 19th century mixers.
Melt the butter. Add the crushed gingerbread. Line the bottom of a mold (24cm in diameter) with the previous preparation. Cook for 12 minutes at 160°C. Let cool. Mix the fromage blanc, eggs, sugar, lemon and flour in a salad bowl. Pour this mixture into the mold.
The most Breton of crunchy biscuits with Bordier Semi-Salted Butter and buckwheat
The history of Maison Bordier is a story of encounters. Between a quest for taste and a committed company, between Brittany and the world. Between men and women driven by a common passion and commitment for the taste of beauty and goodness, respectful of traditional know-how and with a desire to invent, with and for th
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