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Jacques Pépin’s Butter Recommendations for Baking

When the legendary chef Jacques Pépin shares his thoughts on butter, it’s wise to pay attention. Known for his culinary expertise and collaborations with icons like Julia Child, Pépin brings a depth of knowledge to the world of baking, particularly when it comes to choosing the right butter.

Pépin emphasizes that tasting butter is the essential first step before incorporating it into recipes. According to him, high-quality butter should provide a rich, sweet cream flavor that enhances everything from flaky pie crusts to delectable brown-butter chocolate chip cookies. This quality is what creates the irresistible urge to keep indulging in baked goods.

To identify great butter, Pépin suggests a simple method: spread it on a slice of bread. However, for baking purposes, he looks beyond just taste. “The way it spreads or breaks is also important,” he explains. A softer butter can significantly ease the process of creating flaky laminated pastries such as croissants.

Interestingly, Pépin does not rely solely on high-end or rare butter brands. Instead, his preferred choice for baking is a familiar staple that has been part of his culinary journey for many years: Land O’Lakes. “I began using Land O’Lakes years ago simply because it was readily available, and it remains one of my favorites,” he reveals. This butter is crucial for making laminated doughs like puff pastry, which requires butter not just for flavor but also for its functional properties. During the baking process, the steam released from the butter contributes to the pastry’s characteristic puffiness. He also utilizes it in simpler recipes, such as the pie crust for his cherished rustic apple tart.

Fortunately for home bakers, Land O’Lakes is widely accessible, found in stores ranging from budget retailers to specialty shops, making it an easy choice for many.

On the topic of European-style butters, Pépin recommends Kerrygold Pure Irish Butter. This type of butter has a higher butterfat content than standard American butter and is often cultured, lending it a delightful tanginess. With an impressive 82% butterfat content, Kerrygold is both rich and creamy, earning it top honors in a taste test conducted by staff members.

Pépin’s insights certainly equip home bakers with the knowledge to choose the best butter, ultimately enhancing their baking endeavors.

Source
www.foodandwine.com