Bordier Vanilla Butter Toasts With Caramelized Cocoa Nibs
By The French Pantry
Toasted farmhouse bread shaved with Bordier Madagascar Vanilla Butter and scattered with cocoa nibs caramelized in a dry skillet. Four ingredients, serves four.
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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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Mountain Ham Toasts With Bordier Espelette Pepper Butter
By The French Pantry
Toasted bread cut into fingers, spread with Bordier Espelette Pepper Butter mixed with sorrel, and topped with strips of mountain ham. A four-ingredient aperitif for 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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Tournedos With Bordier Chocolate Butter and Cocoa Sauce
By The French Pantry
Beef tournedos seared in Bordier Chocolate and Cacao Nib Butter with a cognac, veal stock and cocoa pan sauce, served over vanilla-butter celery root puree. Serves four.
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Spiced Boudin Blanc Cocotte With Bordier Chocolate Butter
By The French Pantry
Boudin blanc sliced over spiced butternut puree and baked in small casseroles, with Bordier Chocolate and Cacao Nib Butter melting into the top. Easy, serves four, 20 minutes in the...
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Duck Breast with Roasted Figs and Chocolate Bordier Butter
By The French Pantry
Duck breast seared to pink, figs roasted in Bordier chocolate and cacao nib butter, and a syrupy balsamic pan sauce mounted with the rest of the block. Serves four.
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French Gingerbread with Chocolate Cacao Nib Bordier Butter
By The French Pantry
Pain d'epices made with honey, buckwheat flour, cinnamon and mandarin peel, enriched with Bordier chocolate and cacao nib butter. Serves four, 30 minutes in the oven.
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Chocolate Cacao Nib Bordier Butter Madeleines
By The French Pantry
Twenty-eight mini madeleines made with Bordier chocolate and cacao nib butter. Fifteen minutes of mixing, a rest in the fridge, then five minutes in a hot oven.
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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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Seared Scallops with Black Truffle Bordier Butter
By The French Pantry
Sweet seared scallops over a cauliflower and potato mousseline, with a sauce built from the scallop beards and finished with Bordier Perigord black truffle butter. Serves four.
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Madagascar Vanilla Butter Brioche (Bordier's Recipe)
By The French Pantry
Maison Bordier's brioche recipe, translated and adapted for American kitchens, built around Bordier's Churned Madagascar Vanilla Butter. Metric and US measurements, step-by-step method, and baker's tips.
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