New Product Launch – Président Professionnel Cultured Culinary Butter

Butter is a versatile addition in virtually every commercial kitchen. Whether for pastry and dessert menu ideas for an indulgent offer, for sauces to complement meat, seafood and vegetarian dishes, to frying, good foodservice businesses rely on a quality butter.

Now it’s easier than ever to add a fine cultured butter to your kitchen with France’s #1 Butter* from the heart of Normandy in France. Made from high quality cream, Président Professionnel Cultured Culinary Butter is a premium cultured butter ideal for a broad range of baking and cooking applications and has been trusted by the foodservice industry internationally for many years thanks to its unparalleled creamy texture, quality and taste.

With excellent plasticity for baking and a high smoke point for frying,  Président Professionnel Cultured Culinary Butter will elevate the flavour of every dish. The range is available in 1 kg roll and 500 g block in both salted and unsalted variants.

Try NEW Président Professionnel Cultured Culinary Butter range for yourself with this recipe:

BUTTER CHOC CHIP COOKIES

Makes 15-20 cookies

Ingredients

200 g Unsalted Président Professionnel Cultured Culinary Butter
130 g Brown sugar
100 g White sugar
1 Whole egg
2 tsp Vanilla extract
225 g All-purpose flour
7 g Fine table salt
2 g Baking powder
1 g Baking soda
240 g Semisweet chocolate chips

Method

Pre heat oven to 180°C

1. 1. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
   2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together (no longer than 1 minute).
   3. On low speed, paddle in the chocolate chips until they’re incorporated.
   4. Using an ice cream scoop, scoop the cookie dough into even balls (you should get around 15-20) onto a baking paper lined baking tray, make sure that you leave enough room between the cookies so that they can spread. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (there is so much butter in these cookies they must be chilled!)
   5. Take the dough balls from the fridge and bake straight away for 11-16 minutes (check the cookies at 11 minutes). For a softer cookie take them out of the oven at 11 minutes and if you prefer a darker harder cookie leave them in for longer
   6. Once the cookies are cooked to your liking, remove them from the oven and allow them to cool slightly on the tray before transferring them to a wire rack to cool completely. If you manage not to eat them all straight away, store them in an airtight container.

Source: *IRI Value Sales Data MAT P2 2020