Breton Shortbread with Yuzu Butter Lemon Cream
By The French Pantry
Thick Breton shortbread triangles made with Bordier semi-salted butter, topped with a lemon cream enriched with Bordier Yuzu Butter and finished with crushed meringue.
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Bordier Salted Butter Caramel Ice Cream and Crisp Tuiles
By The French Pantry
Caramel taken to 340F with Bordier demi-sel butter and churned into ice cream, layered with thin baked tuiles made from melted Bordier unsalted butter. Serves four.
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Gingerbread Cheesecake With a Bordier Butter Crust
By The French Pantry
A French cheesecake built on a crust of toasted gingerbread bound with Bordier semi-salted butter, then baked low and slow at 90C. Easy, serves eight.
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Pear Tonka Crumble with Chocolate Cacao Nib Bordier Butter
By The French Pantry
Williams pears scented with tonka bean under a sandy almond topping made with Bordier chocolate and cacao nib butter. Serves four, with 20 minutes in the oven.
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Roasted Bananas with Chocolate Cacao Nib Bordier Butter
By The French Pantry
Ripe bananas caramelized in Bordier chocolate and cacao nib butter with four-spice, star anise and brown sugar, then flamed with dark rum and served warm with ice cream.
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