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Gougères au Beurre Bordier à l’Ail des Ours et Poivre de Kampot

Our Recipes

Gougères with Bordier Butter with Wild Garlic and Kampot Pepper


4 people

12 minutes cooking time

The ingredients

• 2 whole eggs
• 50g Bordier Wild Garlic Butter
• 70g flour
• 1 egg yolk for baking
• 125g water
• A few poppy seeds
• 200g Bordier heavy cream
• 1 pinch Espelette chilli
• 2 tbls wild garlic, chopped

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Heat the water and the Bordier Wild Garlic Butter in a saucepan. Salt and bring to a boil. Remove from heat then stir to cool faster. Once cooled, add the eggs one by one stirring constantly until a homogenous batter forms.

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Pour the batter into a piping bag with a single tip. Pipe out the batter on to a cookie sheet. Brush with the beaten egg and sprinkle with poppy seeds. Bake in a 170°C/325°F/gas mark 3 oven for around 12 minutes.

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Beat the cream. Add the Espelette chilli and the wild garlic, then whisk. Fill a piping bag fitted with a single tip. Make a hole in the choux and fill.

Maison Bordier: 4 professions

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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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