Plugrá Butter Invites Pastry Chef to Teach Dessert
Plugrá European-Style Butter hosted Chef Dimitri Fayard, World Pastry Champion, of The French Pastry School of Kennedy-King College in Chicago, for a culinary demonstration at the American Culinary Federation (ACF) National Convention, July 22-26 in Dallas.
The renowned pastry chef led an audience of approximately 120 chefs, educators, and students through the development of an intricate plated dessert. This complex yet balanced final course united a variety of classic and seasonal ingredients with Plugrá European-Style Butter. From the creation of each individual element—sablé breton, salted soft caramel, crème fraiche mousse, apricot caviar, Plugrá Butter Emulsion, and roasted apricots—to the meticulous final plating, Fayard captivated the crowd’s attention with his exploration of balance in color, shape, flavor profile, texture, and temperature.
“In an elaborate dessert such as this, there are many complimentary and contradictory elements, working together to make an impact both on the plate and the tongue,” said Fayard. “However there is one consistent—butter is featured prominently in each component; as such, it is critical that chefs use a premium, high-quality butter such as Plugrá. The lower moisture of Plugrá and optimal butterfat preserve the integrity of each dessert element. Butter also serves as an ideal flavor carrier, maintaining balance in taste and flavor.”
Plugrá European-Style Butter holds the prestigious ACF Seal of Approval. This seal is designated to products that have demonstrated superior quality in the areas of application, performance, physical properties, and packaging. Slow-churned for less moisture and the optimal 82 percent butterfat, Plugrá’s smoother texture and intense, full-bodied taste delivers richer risottos, creamier sauces, and sizzling sautés—turning basic accompaniments into culinary masterpieces.
Attendees also sampled Plugrá’s newest product: Plugrá European-Style Flavored Butter—the rich taste of Plugrá infused with premium herbs, spices, and fruit. The flavored butter varieties include Chive & Onion, Sun-Dried Tomato Herb, and Honey with Orange Zest.
“The dining experience begins from the moment a patron enters your establishment,” Fayard says. “Whether used as a spread, finishing butter, or ingredient, Plugrá Flavored Butters are a simple, elegant way to show the customer you care about the details.”