baking science

We all insist on looking for “pur beurre” on the label, when it’s this other butter, with the water taken out, that makes the layers hold

by

Bakery labels touting “real butter” are misleading. Professional pastry chefs ignore marketing claims and focus on one number: water content. The driest, highest-fat butter creates the shattering layers that make croissants and puff pastry legendary.

I pitted my mirabelles hours ahead just to save time: the next day, the middle of my clafoutis had never set

by
I pitted my mirabelles hours ahead just to save time: the next day, the middle of my clafoutis had never set

A baker’s time-saving shortcut—pitting mirabelles the night before—turned into a custard disaster. The culprit? At 78% water content, mirabelles silently macerate themselves overnight, drowning the delicate clafoutis batter in juice. Here’s the science of what went wrong and how to fix it.