The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Where can I find dry butter?

hebakes's picture

Where can I find dry butter?

Okay, so I’m slowly perfecting my croissants. I’ve found the absolute perfect flour (B&D) the perfect yeast (Red Star) but I’m wondering if I can find the perfect butter. 
Right now, they’re 99.9% like they were when made with French flour, but I’m wondering if dry butter will bring me to 100%.
I’m using a higher fat content butter, but if I don’t get it really cold, it can get too hot when I enrobe it, and that screws everything up. In France they use a dry butter, but I can’t seem to find it anywhere.
Any suggestions? 
It took me 2 years to discover B&D Flour, so I PRAY I get a decent response to this post soon.
All you bakers-HELP A GUY OUT!

flournwater's picture

If you can find butter with a fat content at 82% or greater you've found dry butter.

leap's picture

Sorry but Unsalted butter at 82% fat is not Beurre sec.

To get the very best results for making Viennoiserie products with Puff pastry (Pate feuilletée) such as Croissants or Vol-au-vents etc, you need to find an unsalted butter with a fat content of 84%.

Even in France it is hard for non-professionals to find Beurre sec. When I can find it I buy several packets & freeze them for later use. Sometimes I can buy some from one of my chef patissiere chums.

There are two ways to make your own beurre sec which gets the job done.

1) Very gently melt your unsalted 82% butter in a bain marie and separate the butter milk from the resulting clarified butter. You are aiming for a fat content of 84%. So 2% of a 250g butter pack is 5g. Just remove a 5g teaspoon of butter milk. Now let your clarified butter cool stirring back in the remaining butter milk. Job done.

2) This is great fun. Go to your local organic dairy farmer (he'll be at the farmer's market!), and buy his best full fat cream, produced by his grass fed cows. Chuck a pint of this cream into a clean Mason jar, lid on tight, and shake like mad for a few minutes. Gradually butter will start to form. Do this with a friend so you can take turns shaking because otherwise you will be utterly knackered. Once you have the lovely rich yellow butter separated from the buttermilk, pour off said buttermilk (to use for baking other stuff later!), and shake the remaining butter into a nice firm ball. 

This butter will be the best butter you ever tasted and you made it! Leave it unsalted for baking or add sea salt for other cooking. 



ehanner's picture

So you want to be in the flour business. OK. Let's start by telling us about your products, where they come from some details about the protein numbers on the flour. That sort of thing. I looked at your web site and it looks like you have a good start but I don't think you are ready for the leap yet. Coming in hear pretending to be a baker looking for help with butter, well, that's silly.

Get back to me on this.


tssaweber's picture
hebakes's picture

Sorry friend, I don't want to sell flour. But I ought to get in the dry butter business apparently...

You ARE however, the second person to say that. I'm going to stop mentioning brand names and just say "AWESOME" flour until someone asks. I just searched and searched for so long, and when I finally found something I wanted to say, because I haven't seen much about it on the internet.

I checked out your posts, and you mention King Arthur in almost all of them. Does that mean you're an employee?

Sorry to disappoint you, but there's no ulterior motive.




xaipete's picture

I still want to know why vital wheat gluten appears to be listed as the first ingredient. That's an impossible bake, I think.


qahtan's picture


So does that mean I am way behind things, as I have never heard of dry butter, or is it due to the fact that I only ever buy/use in my cooking baking the best butter I can find,.

 I must also say that I have never seen the moisture content in the said butter on the wrapper.

 I never have problems with my pastry's etc. 

                         dry butter, hummmmm. qahtan

flournwater's picture

I suppose we don't find the water content of butter printed on the label because they assume we know that butter is a by-product of milk and milk has a rather high percentage o water (typically over 80%) so they expect us to know there's water in the butter.

proth5's picture

This is really a butter with a moisture content of 12-14% which is a little lower than most "European style" butters and certainly lower than supermarket butters.

For those of you who don't fabricate butter, the size of the the grains when the butter is removed from the churn and the way it is worked (patted/kneaded/etc) after washing can lower the moisture content.  It takes some time to thoroughly work butter, so the higher fat content commands a premium price.

Hope this is helpful.

proth5's picture

"beurre sec" into your favorite search engine.  Straus is a brand name that shows up with frequency.  You might wish to contact them to see how you might be able to buy it.

Hope this helps.

hebakes's picture

Thanks for that tip. Trying to find where to buy it, but I'm super happy to even find out about it. I use Plugra, and it works pretty well. I just have to make sure to keep it cold enough that it doesn't seep through.

I'll let you know if I find a place to buy it.


hebakes's picture


You can order the butter here, but also try because maybe you're lucky enough to have a store near you.

Thanks again for the tip! I'll let you know how it works and if it's much different than the Plugra or not.


Missy PMQ's picture
Missy PMQ

i currently live in Paris and I am learning from my neighborhood Baker how to make croissants. He uses president brand butter which is at 82% fat content. He hits the butter with a wooden club before he folds it into the dough and says that this helps to break the water molecules. He was trained in the country when he was 13 years old on how to make croissants so I don't know how scientific his evidence really is. The other thing he does is he freezes the dough in between each "tournage." not long, just during the time that he is working on the other batches. He says that keeping it cold prevents the butter from leaking out and getting too warm.

fupjack's picture

It seems somewhat heretical, but butter-flavor shortening will have butter flavor and no liquid at all.  

It may or may not give you the mouth feel that you want.