"I remember cooking in Italy with a friend, and as she was dousing another platter of vegetables in olive oil, she said, "In Italy olive oil is a flavor. It's not just to keep things from sticking to the pan." I feel the same way about butter in France. If you've had a warm croissant from a pastry shop, you know how important (and transcendent) the flavor of butter is."
"If you've had a warm croissant from a pastry shop, you know how important (and transcendent) the flavor of butter is. Palets bretons are oversize cookies that feature butter, and because they're from Brittany, they're traditionally made with beurre salé, salted butter. If you're still one of those people who thinks one should use only unsalted butter for baking, these generously sized, buttery cookies will change your mind. These cookies are even better made with French or European-style higher-fat butter."
Olive oil functions as an intentional flavor component in Italian cooking rather than merely a cooking medium. Butter plays a similarly central flavor role in French baking, with warm croissants showcasing its transcendent richness. Palets bretons are oversized cookies that highlight butter as the primary flavor. These cookies originate in Brittany and are traditionally made with beurre salé (salted butter), which contributes distinct savory complexity. Using only unsalted butter for baking is unnecessary for these cookies, as salted butter enhances their taste. Palets bretons are especially satisfying when made with French or European-style higher-fat butter, which increases flavor and texture.
Read at Epicurious
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