If you bake much then you may have heard of Plugra, or seen it in a store. If you know exactly what it is and why you may want to use it you probably can skip this post. If not? Read on.
Plugra is a European style butter that really does make a difference in your baking. I have used it for years, especially for the French pastries and baked goods that I do. It is basically butter with less water so that you have a higher fat content. Why is that good? Your recipes will be lighter, richer, and more tender.
The only complaint that I have about Plugra is that it isn’t organic. I love using it, and I love the results I get with it. It does cost a little more than regular butter but if you are doing something really special it is worth it. The Plugra Home Page has a bunch of recipes, information, and hints for using the product. Here are some of my favorites:
- Warm Soft Center Bittersweet Chocolate Cake
- Butternut Squash Soup with Coconut Foam
- Coffee Seared Steaks
- Mascarpone Stuffed Challah French Toast
- Torta al Cioccolato
Nope, the company did NOT send me Plugra, nor did they buy advertising. I really like this stuff and I think that if you haven’t used it you should try it.
image: marye audet
No related posts.
