Butter You Say?
What Makes a Great Pastry?
We’re often asked what makes our pastries and desserts so amazing. Well, it’s kind of a 3 prong answer.
First and foremost, our pastry Chef Lisa Everett is amazing. (That’s another blog/story for another day.)
Second, we use the best ingredients available.
Third, Butter! Sounds like a no-brainer right?
Why is butter so amazing and so important? I could go on for a while explaining the “Organoleptic Properties” of butter. But the bottom line is butter tastes better than any other shortening and most importantly, It Melts In Your Mouth! Don’t let anyone tell you otherwise.
Well, why then do a lot of places not use butter? There are a number of reasons.
The most valid reason is due to religious restrictions. Jewish law restricts consuming dairy and meat together. So, most sweets are Parve, which means non-dairy. Some very good, but not butter!
The other most popular reason for not using butter is cost. Good quality butter is certainly more expensive than other shortening. But, you get what you pay for!
Another popular reason for not using butter is the workability of other shortenings. And some of them are called high ratio shortening. They make life a lot easier for pastry chef. And compared to butter they are cheap. But there’s a huge down side. They Don’t Melt In Your Mouth! Here’s what I’m talking about….
Have you ever been to one of the diners that has one of those revolving dessert displays with amazingly huge desserts that look too good to be true? And then your curiosity got the best of you and you ordered one. And were underwhelmed! And you had a waxy taste in your mouth that even more hot coffee couldn’t get rid of! High Ratio Shortening at work! The reason is High Ratio Shortening melt at a temperature above your body temperature. Butter easily melts below your body temperature. Big difference in taste.
Butter is Better. Unless requested specially by a customer, we always use butter in all our sweets. That’s why they taste so amazing.