Butter beaten pale and light, a few flakes of salt, a whisper of chopped mint: Hédène’s Paris’ Honey, gathered by bees foraging the city’s blossoms, turns a warm croissant into a Parisian morning.
Serves 6 · 10 min
- Beat 1/2 cup (115 g) of softened unsalted butter with 3 tbsp of Paris’ Honey until light and creamy.
- Add a pinch of flaky sea salt and a few finely chopped mint leaves, which echo the honey’s subtle hint of mint.
- Spoon into a small ramekin and smooth the top.
- Serve at room temperature with warm croissants, brioche or toasted baguette.
The star of this recipe: Paris’ Honey, by Hédène.
