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Home » Dairy » Butter » French Butters » Beurre Pâtissier

Beurre Pâtissier

“Beurre Pâtissier” is butter that is 99.8% butterfat made specially for raised pastries, cakes, brioches, and choux pastry. It is made through centrifugal force that forces out almost all water and milk solids other than fat. It will be 25% reconstituted butter (butter derived from concentrated butter.)

It is sold in large quantities, such as in 10 kg bags inside boxes.

Its production is subsidized by the European Union.

Cooking Tips

Beurre Pâtissier has a melting point of 90 to 95 F (32 to 35 C).

History Notes

Between 1997 and 1999, there was a “beurre pâtissier” scandal when it was found that beurre pâtissier sold in Belgium, France and Italy had beef suet mixed into it.

Other names

AKA: Beurre pâtissier-glacier
French: Beurre pâtissier, Beurre pâtissier-glacier
Spanish: Mantequilla para la pastelería
Portuguese: Manteiga para corer

This page first published: Jan 22, 2006 · Updated: Jun 23, 2018.

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Tagged With: Brioche, French Food

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