Butter brand face-off: Kerrygold vs. store brand in croissants was no contest

I figured hey, butter is butter, right? So I made two batches of croissants last weekend, one with the expensive Kerrygold and one with the generic store brand. The Kerrygold batch puffed up like a dream, super flaky layers. The store brand ones came out flat and greasy. I mean, I knew there was a difference but not THAT big. Now I'm wondering if I should just shell out for the good stuff every time or if there's a middle ground brand someone here swears by?

2 comments

2 Comments

hart.sage1d ago

Try browning the cheap butter first to get some of that nutty flavor back.

anthony_campbell881d ago

Is browning butter really gonna save cheap butter though? I mean you're still starting with the cheap stuff, the nutty flavor is nice but it's not gonna fix that watery, bland base. I tried it once with store brand butter for cookies and it still came out kinda flat, just with a slightly different taste. Feels like more work than it's worth unless you're already browning it for something else.