This is a sponsored post, all thoughts and opinions are my own
Everybody loves butter. Now imagine you’re a pastry chef and all of pastries are not turning out like you want. Insert Plugra, back in the day French pastry chefs realized that American butter does not have the same percentage of fat as European butter does. Specifically, American butter is 80% butterfat but European butter is 82% butterfat.
The Plugra folks were at the ChefConnect in Baltimore and I got a chance to meet with them and learn about butter. So yeah, butter rules. So I was really excited to talk to them. This type of butter is ideal for bakers, its lower moisture allows for richer and flakier pastries. The flavor in this butter is way more apparent than your standard run of the mill butter.
Fun fact about Plugra is that it’s not made in Europe at all. In fact it’s run by the Dairy Farmers of America. Another fun fact is that Plugra translates to more fat in French and really it translates to more fun in my chubby little heart.
You can find their awesome product in Whole Foods & other great grocery stores.
