Why Pastry Chefs Prefer High-Quality Butter

A professional pastry chef will view butter as much more than just an ingredient. It is in fact a defining element which has a huge influence over how a pastry product will feel, taste, smell and look. Butter adds depth and richness to a wide range of pastry delicacies in French cuisine, including croissants, pain au chocolat, mille-feuille and brioches. And because professional pastry chefs rely so much on quality and precision, the type of butter they use is critical.

French butter doesn’t merely add fat content to a pastry product, it also determines what kind of texture the product has, how light and crisp it is, how it smells and, of course, how it tastes. For this reason, French butter is considered unique in the market and professional pastry chefs are very particular about what type of French butter they use.

The unique qualities of French butter

Minimum fat content – French butter usually has a minimum fat content of 82%, which is higher than other variations, which can average at about 80%. This may seem like a small difference, but it results in a creamier butter with more depth and richness and also allows the chef to have more control when making delicate pastries. The higher fat content means the butter is more pliable at cold temperatures, this means the chef can make and work doughs quicker and easier, before the butter melts. This results in a dough that is good for lamination and provides an airy, crisp and delicate pastry, ideal for products like a croissant.

Taste profile – French dairy graze on natural products such as grass, herbs and wildflowers, this delivers some regional characteristics that can be tasted in the resulting butter. French butters tend to have a more complex flavour profile which improves the pastries it is used for.   

Lower water content – A higher fat content means less water, and this also improves the resulting products made with French butter. Excess water can lead to density and heaviness in a pastry, and you lose the texture and light flakiness that characterises a lot of French products.

Consistency – High fat content gives a butter more stability. This means a professional chef can rely on the butter to be consistent and to produce the same results every time. In a fast-paced environment where quality has to be high, it is essential that chefs have ingredients that are consistent and reliable.

Elasticity – French butter with a high fat content also improves elasticity. This means a chef can work a dough harder and achieve a perfect balance to enable intricate shapes for pastries to be produced, without them tearing.

Seasonal – The quality and characteristics of French butter change with the season, meaning pastry chefs have complete control and can tailor their products to optimise taste and texture throughout the year.

Professional pastry chefs like to commit to French butters for all these reasons listed above, so check out our range and you will soon understand why.