What Is French Butter And Why Do Bakers Prefer It?
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Of course, France is well-known throughout the world for its wide selection of cheeses and dairy sweets, but French butter can also be something you're curious about. After all, France is known for its rich, creamy, and deep-yellow butter. Butter is referred to as "le beurre" in French. There are two primary types of butter available for purchase: "demi-sel" and "doux" (salted or non-salted). Here are the qualities that make French butter unique, regardless of whether you're spreading it on a slice of bread or slathering it into a flaky croissant. The amount of fat in French butter is one of the key distinctions that make it different from the butter available in other countries, including the USA, which you may find hard to accept.

While many nations require a minimum fat content of 80%, French butter rules require that doux beurre have a minimum butterfat content of 82%. At least 80% of the butter fat must be in demi-sel butter. And although 2% might not seem like a lot, it actually makes a huge impact on the flavour and texture. But other factors also contribute to the discrepancy. Although French butter often contains less water than other butters, it is creamier and heavier in texture. Moreover, certain kinds of butter are cultured, making the butter more nutty and yellow.

It's obvious that the French are enthusiastic about their butter and have been for a while. What distinguishes European and French butter from American butter, though? The amount of fat is the main consideration. Although it might not seem like a significant difference, it is the reason why chefs and bakers prefer French butter. They are aware that greater fat results in less water, which increases flavour. Further cultivated, French butter has a richer, deeper flavour profile with tanginess. French butter is essentially a cheat code for enhancing the flavour of your food.

How To Pick The Right French Butter?

Let's return to your market's dairy section at this time. You should check for French-imported butter on the labels if you decide that you want to taste the difference that fat and cultures may make and find out what all the hype is about. Don't merely hunt for a company name that has a faintly French sound to it. Even though there are many imitations, only butter prepared from French dairy may help you improve the standard of your cooking.