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Pamplie Butter Sheet AOP 2kg

Butter of Professionals

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Pamplie Butter Sheet AOP is a French cooking butter with high fat content to create professional quality baked cakes and pastries. One Pamplie Butter Sheet is equivalent to 2kg.

Tasting Notes from the Curator

Pamplie Butter Sheets AOP is a barrel churned butter that comes from the Deux-Sèvres department, in western France. It is known for its high Butterfat percentage and firm consistency. This butter is pale yellow in color and boasts of smooth flavors and hints of hazelnuts.

Top bakers and pastry chefs from all around the world secretly crave for this butter for a reason. It is the best butter to be used for puff pastry lamination which requires a certain kind of butter elasticity than can be provided by this AOP butter.

Preparation

For richer cakes and pastries and perfect croissants, it is recommended to use Pamplie Butter Sheets AOP as it contains 84% milk fat.

At 84% milk content, this French butter is creamier than American variants which typically only contain 80-81% milk. The higher fat content in Pamplie Butter Sheets AOP means you get lighter and fluffier results with your baking; croissants are as they should be, fluffy yet very flaky.

When baking different types of bread, the higher the fat content in the butter, the softer and richer the results of the bake. Lean breads, such as baguettes contain very little or no fat. They form a tough crust on the outside whilst being soft and chewy in the center. Cakes and pastries contain fat in them, normally in the form of butter for taste, and this fat is what keeps this type of baking soft and light.

Beurre of Charentes-Poitou

Butter that comes from Charentes-Poitou is regarded as the best butter for making croissants. Pamplie butter is a Protected Designation of Origin product since 1979 and must be made in this area, following the standardized process they have perfected for years.

Pamplie Dairy or Laiterie de Pamplie was established in 1905 in a region renowed for its milk production. The PDO status it holds now helps to preserve the gastronomic and cultural heritage and provides the products with its authenticity and its specificities linked to its geographical origin.