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Hey guys, salut! Welcome back to the croissant series.
This is Alex. This is episode number
five
You might remember episode
number three in which I made croissant in a
bakery in Paris with Seb and Erwan.
And while I was making croissants with those guys I spotted something very important.
They don't use supermarket butter.
They use a very specific kind of butter
called Le Beurre Poitou Chartentes. And when it comes to making
croissant, this is like the OG butter.
That's what I'm looking for!
Just stunning!
I like to start at the root
of the product. I want to understand exactly what makes
this ... um ... Chartentes Poitou
butter so specific, so iconic
and so... unique. I'm a clever man, I'm not a private
detective but I think it starts with the milk.
This space is the farm where the
Laiterie de Pamplie gets
its milk from. They have about
sixty cows
These are the awards those guys won
already. This is just like... butter awards.
Smells warm in here.
It smells smooth and soft... Of course, it smells a bit buttery.
I'm not sure if you can hear me 'cause the
sound's just
insane in here
Well you know what? The...
factory might be a little artisan,
boutique!
Noisy!
Plenty machine!
So to sum things up nicely I made a little diagram...
...little.
So when milk is brought to the factory, first off a control is made
a chemical control. They basically check that the milk
is respecting their standards.
If yes, it is then stored in those massive,
humonguous stainless steel
containers.
And then brought to the centrifuge. It's basically separating the milk
between skim milk and raw
cream which is then heated. It's a
pasteurization process. And then stored
to be matured. They are adding
a levain- some kind of sourdough, you know. Just to boost
up the flavour profile of that cream. And then
that maturated cream is sent to the
churner. As we call it in France-
the barret. Where it's spinning and thumbling
and rolling and the cream is separating
between butter milk- right there- and
our mighty butter.
And that's basically how the whole
process just articulates.
Back to it!
The problem when I see a machine like this is that
I just wanna build one. I don't wanna make any false promises...
It's gonna be one hell of a f***ing breakfast!
Very soft, delicate
smooth, unctuous
simple.
It's not like a ... in your face flavour. It's more like
um...
All right, guys, it's been a... it's been
a beautiful experience.
It's always very interesting for me to connect
back to a product that we all take for granted.
I think, overall, within this journey I've learned so much!
I learned, of course, about butter.
This is, definitely, gonna help me making better croissant in the future.
But I also learned
respect
for a product that I thought I knew
Daniel gave me a few products including that big
wide
slab of butter that I'm gonna use in my next
laminated dough.
He also gave me a few addresses if you guys wanna find his product.
I think in France but also abroad, in the US, the UK, wherever.
I'll share them in the description box down below.
I really hope you guys enjoyed this episode.
If you did, give it a big thumbs up, like it and spread that everywhere!
Take care! Bye, bye!
Salut!