Advertisement
Softening butter
Appears in
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Wouldn’t it be wonderful if butter were always soft enough to use immediately? But softened butter takes time and energy, so take it out from the refrigerator a few hours before you need it and place it, unwrapped, in a mixing bowl. Use a flexible spatula to work it energetically.
If the butter remains hard, put it in the microwave oven for just a few seconds on low power, being careful not to melt it, or over a bain-marie. Finish softening it with the spatula or a whisk. In French, this is known as beurre pommade.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title