Tag Archives: The Great British Bake Off

American Butter vs. European Butter

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Baked Puff Pastry for American Butter vs. European Butter for Laminated DoughsButter used to be butter.  Cream was churned and separated into butter and buttermilk.  While it is still made that way, where in the world it comes from makes a difference, both in taste and its ability to make laminated doughs rise dramatically.  The puff pastry above started out as a 3/8 inch rectangle and rose to a dramatic 3 inches.

For this test, I used Land O Lakes American butter and Kerry Gold Irish butter.  I couldn’t find Plugra in my area.  Both of the butters were unsalted.Butters used for American Butter vs. European Butter Continue reading