le-beurre-bordier-recette-petit-beurre-aux-pommesLe Télégramme / Claude Prigent

Serves 4:

Preparation Time: 20 minutes

  • For the Cookies / Biscuits: 40 grams / 1.4 oz. white flour, 20 grams / ¾ oz. (caster) sugar, 2 grams / ½ tsp. baking powder, 40 grams / 1.4 oz. Madagascar vanilla butter, an egg yolk, 15 grams / ½ oz. liquid / single cream
  • For the Apple Brunoise: 4 Royal Gala apples, 100 grams / 3.5 oz. Madagascar vanilla butter and 40 grams / 1.4 oz. light brown sugar
  • For the decoration:  1 egg yolk (for a wash), dulce de leche ice cream, salted butter caramel sauce and slivered almonds


Make the cookies / biscuits:  mix the softened butter, the sugar and egg yolk, then the flour and baking powder and finish with the liquid / single cream.  The dough should be smooth.  Spread to 2mm / 1/10 inch thick between two sheets of parchment paper and refrigerate. With a cookie cutter or a knife, cut out four cookies / biscuits.  Brush with the egg wash and sprinkle with brown sugar.  Bake for 10 minutes at 180°C / 356°F (gas mark 6).

Dice the apples and sauté them in the butter.  Sprinkle with the brown sugar and sauté until golden brown.


Place the warm apples in a circle on a slate tile, place a cookie / biscuit on top and sprinkle with slivered almonds.  Before serving, add a scoop of ice cream and place the cookie / biscuit back on top.  To finish, drizzle with caramel sauce, cream and a physalis.

Discover our Madagascar Vanilla Butter