Chilled
We chill shaped butter so that we can lock it into a dough (that has also been chilled) of the same consistency, as for puff pastry or croissants.
For pâte brisée we dice the butter and chill until it is very cold so that the flour will coat the butter as it's mixed, before it has a chance to soften.
Room Temperature
We use room-temperature butter in a number of cookies, such as TKOs, shortbread, and speculoos, when we want the butter to combine easily with the other ingredients. We also use it in pâte sucrée.
Pommade
Before we cream butter for some cookie doughs or some tart doughs, we want the butter to be so soft and creamy that it forms soft peaks and has a consistency like mayonnaise. Typically we warm the mixer bowl with the butter in it, by holding the bowl over a burner, or using a blowtorch against the outside of the bowl, to encourage the softening.
Melted
We add melted butter to the lemon-poppy seed muffins, blueberry muffins, savarins, and crêpes. When we want a richer flavor, we melt butter and cook it to the point that it browns and has a nutty aroma and flavor; we then add it to the financiers and rhubarb tart.
Excerpted from Bouchon Bakery by Thomas Keller & Sebastien Rouxel (Artisan Books). Copyright © 2012. Photographs by Deborah Jones.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.