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