“Make it mini” with Le Creuset: Viral butterboard

Welcome to part 6 of make it mini which is a series that reimagines trending recipes using @lecreuset mini cocottes. Next up is a take on the viral butter board inspired by @justine_snacks and @jj__mc . This version has a maple and a pumpkin brown butter. They’re served in the pumpkin minis for the perfect fall board. Like and follow for more!

butter board

Butter board with Le Creuset

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Ingredients

The Maple Butter

  • 1 stick butter, softened
  • 3 tbsp maple syrup
  • Cinnamon sugar for topping: 1 part cinnamon to 3 parts sugar 

The Pumpkin Brown Butter

  • 2 sticks butter
  • 1 tbsp pumpkin puree
  • 1 tsp pumpkin spice
  • Pepitas for topping

Instructions

  • Start by making your pumpkin brown butter by heating butter on medium to low heat. Stir and it should start to brown and be golden after about 5 min. 
  • Add the butter to a bowl and whip over ice until it hardens, about 5-8 minutes. Before it gets too hard, add pumpkin puree and pumpkin spice and combine. Wrap in parchment paper and place in the fridge until it fully hardens. 
  • Blend maple syrup and butter together and add to pumpkin cocotte. Top with cinnamon sugar.
  • Remove pumpkin butter from the fridge and let it come to room temperature. Add to pumpkin cocotte and top with pepitas. 
  • Serve with whatever pairings you'd like. This board has toast, crackers, pears, apples and figs. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.