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
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 3 tbsp Paris’ Honey (Hédène)
- A pinch of flaky sea salt
- A few mint leaves, finely chopped
- Warm croissants, brioche or toasted baguette, to serve
Method
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
