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"Beurre Pātissier" is butter that is 99.8% butterfat made specially for raised pastries, cakes, brioches, and choux pastry. It is made through centrifugal force that forces out almost all water and milk solids other than fat. It will be 25% reconstituted butter (butter derived from concentrated butter.)
It is sold in large quantities, such as in 10 kg bags inside boxes.
Its production is subsidized by the European Union.
Cooking Tips
Beurre Pātissier has a melting point of 90 to 95 F (32 to 35 C).
History
Between 1997 and 1999, there was a "beurre pātissier" scandal when it was found that beurre pātissier sold in Belgium, France and Italy had beef suet mixed into it.
Also called:  Beurre pātissier-glacier Beurre pātissier, Beurre pātissier-glacier (French) Mantequilla para la pastelerķa (Spanish)
See Also
Brioche
Other entries for French Butters
Beurre Charentes-Poitou, Beurre Cuisinier, Beurre d'Échiré, Beurre Extra Fin, Beurre Fermier, Beurre Fin, Beurre Laitier, Beurre Pātissier, Demi-Beurre, French Butters
Other entries for Butter
Beurre d'Isigny, Beurre de Baratte, Butter Stick, Clarified Butter, Compound Butters, Concentrated Butter, Cultured Butter, Dehydrated Butter, Ghee, Light Butter, Margarine, Pasteurized Butter, Plugrį Butter, Raw Butter, Rendered Butter, Renovated Butter, Salted Butter, Semi-salted Butter, Spreadable Butter, Summer Butter, Sweet Cream Butter, Three-Quarter Fat Butter, Unsalted Butter, Whey Butter, Whipped Butter
Other entries for Dairy
Butterfat, Cheese, Milk, Nondairy Topping
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