The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Margarine or butter for puff pastry and croissants

Cuasitos's picture
Cuasitos

Margarine or butter for puff pastry and croissants

Hi i am from colombia but now i live in usa and in my country sell an special butter or margarine for croissants and puff pastry doughs its more elastic and have a higher melting point as far i know but i dont know how to find that here. I try to type margarine for puff pastry and just show recipes

Any idea how to find that 

Thanks

 

zachyahoo's picture
zachyahoo

Welcome to the US! (I visited Medellín a couple of years ago and LOVED it)

I have never had the pleasure of using special sheeting butter, but I'm sure it's great. If you have money and resources, you could probably source (A LOT) of these butter sheets from a restaurant supply store in your area.

I would really really avoid margarine for.. any baked goods tbh. The nutrition and flavor will suffer (significantly imo).

I have had success with using what is called "European style butter". In the US, this means it's got a higher fat percentage (American butter is 80% fat, the normal high-fat butters you'll find will be 82% generally).

The common brands like Kerrygold and Plugra will work well for this – but can be pricy. More and more other brands are starting to make higher fat butters, so you might experiment with that. I've had some success with the First Street brand hi-fat butter (sold at Smart and Final).

Lastly, a common technique to compensate for less than ideal lock-in butter is to mix flour in with your butter when making the beurrage. The idea is the flour absorbs some excess water in the butter and allows it to behave more similarly to the détrempe (more elasticity, plasticity, etc).

Best of luck!