A process that gives aromas time
I choose Charentes-Poitou PDO butter for its flavour and the know-how behind its character. It is made from cows’ milk cream, pasteurised then inoculated with lactic cultures. The cream matures for at least 16 hours: this slow stage develops its aromas.
Churning follows, gathering the fat into butter grains and separating it from the buttermilk. The grains are washed, then worked to achieve a smooth, even texture. Its flavour is therefore built long before the butter enters my dough.
Notes of fresh cream and hazelnut
Its fresh cream flavour, accompanied by delicate hazelnut notes, is one reason for my choice. These nuances come from the cream’s maturation and give the biscuit’s flavour a distinctive depth.
In my shortbread, I seek harmony with einkorn and spelt flours. Butter brings roundness and a melting texture, while the grain keeps its place. Le P’tit Doux expresses this meeting of butter and einkorn especially well.
Good structure for working dough
Charentes-Poitou PDO butter is valued by bakers and pastry chefs for being both firm and pliable. It melts more slowly, a useful quality for working doughs and controlling their texture.
I take care to distribute the butter evenly when rubbing it into the flour. An even dough, biscuits of consistent thickness and controlled baking all contribute to the result: a delicately crumbly texture and a lingering buttery taste.
Milk and cream: smoothness with less butter
In my egg-free shortbread, I use milk and cream to bring the dough together and provide the smooth, melting texture I seek. They also let me reduce the amount of butter by replacing part of it with lower-fat dairy products.
I measure out this good butter to keep its flavour without an overly greasy feel in the mouth. For my creations, I prefer it to seed oils for its taste and contribution to texture. It is a baking choice: every ingredient finds its right place in the recipe.
Preserving flavour after baking
Care for butter continues in biscuit storage. To preserve their aromas and texture, keep them in a cool, dry place, away from heat, light and moisture. After opening, reseal the bag tightly or use an airtight tin.
Butter quality contributes to flavour; protection from air and good storage conditions help limit fat oxidation and rancidity. These small precautions let you enjoy my biscuits with all the delicacy sought during production.
