BEURRAGE (BUTTER BLOCK) FOR DANISH DOUGH - HALF RECIPE

By efriend

Equipment
• Stand mixer with paddle attachment
• Hand-held mixer with beaters
• Rolling pin
• Spatula or plastic bowl scraper
• Zip-top bag – quart size, 7 x 7¾ inches
(17.8 x 19.7 cm)

Ingredients

• 8 ounces (227 g) unsalted butter

Preparation

Step 1

1. Cut the butter into cubes and place in the stand mixer fitted with the paddle attachment.
2. Starting on low speed mix until the butter no longer clings to the paddle.
3. Change to medium and mix until the butter is smooth about two minutes. The butter should still very cool
and have retained it bright yellow color.
4. Remove the butter from the bowl and place in zip-top bag – roll into bottom corners and then roll toward
the top of the bag. The butter should fill the bag and be smooth and flat.
5. Place in the refrigerator for 30 minutes. The butter block can be made several days ahead.