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Caramel crackers with Bordier Demi-Sel butter
Moyen
4 people
15 minutes cooking time
The ingredients
• 15cl liquid cream
• 200g Bordier Semi-Salted butter
• 250g caster sugar
• 1L milk
• 200g powdered sugar
• 100g T45 flour
• 60g egg whites (approx. 2 egg whites)
• 100g Beurre Bordier Unsalted, melted
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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. Bring to the boil to melt all the caramel. Leave to cool, then whirl.
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To make the crispy tiles: Preheat the oven to 180°C (th.6). Mix all the ingredients until you obtain a homogeneous paste. Spread it thinly with a small offset spatula on a non-stick plate into a square measuring 10 cm on each side. Bake it in the oven at 180°C for 15 minutes.
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For the dressing: Place the crunchies on plates, alternating the ice cream and the tiles. You can serve them with chocolate sauce.
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.
