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Le Prés Salés, sort of 😂 I saw someone share that it was the best butter in the world, I couldn’t find it so based on her description here is my dupe! Obviously I had to culture it cause it simple tastes better.
If you don’t want to go through making your own, soften unsalted butter and just do the layering process with the flaky salt!
If you enjoyed this recipe, check out my Homemade Butter Recipe!
Why You’ll Love Le Prés Salés
So salty and perfect. I am a true butter stan, and this one is EPIC. Butter is super easy to make from scratch and this one is absolutely delicious. I love butter because it’s so versatile, you can top it with pretty much anything your heart desires.
How To Prepare Le Prés Salés
✨ First, mix the cream, crème fraîche and 1/4 tsp kosher salt in a large mason jar. Then, cover with a cheesecloth and let it sit at room temperature (away from the sun) for 24-48 hours to culture. It’ll get thick.
💛 Secondly, place it in your stand mixer and whip on medium high until it becomes whipped cream. Then, keep going until it separates.
🌟 Scrape the sides regularly. It will be about 7-8 minutes.
🥛 Strain the buttermilk (save that for pancakes or biscuits) Then, you’ll whip again and strain one more time.
🧈 Then, using a cheesecloth remove more of the buttermilk out. Rinse it under cold water and squeeze. You got butter!
🧂 Lastly, on parchment paper you’ll add thin layers of butter. Then, you will add some flaky sea salt and repeat 4-5 times. Then, cover and store in the fridge.
Substitutions and Variations for Le Prés Salés
- You can use plain yogurt, instead of crème fraîche.
Chef Nadia’s Tip
SAVE the buttermilk!! Use it for pancakes or biscuits.
Similar Recipes
Common Questions
I used heavy cream by Organic Straus Dairy.
I use Maldon Sea Salt Flakes.
I get my cheesecloths from Amazon.
You should store it in the fridge.
Le Prés Salés
Ingredients
- 1 pint heavy cream, I used organic straus dairy
- 1/3 cup crème fraîche
- 1/4 tsp kosher salt
- Sea Salt, flaky
- Ciabatta
Directions
- First, mix the cream, crème fraîche and 1/4 tsp kosher salt in a large mason jar. Then, cover with a cheesecloth and let it sit at room temperature (away from the sun) for 24-48 hours to culture. It’ll get thick.
- Secondly, place it in your stand mixer and whip on medium high until it becomes whipped cream. Then, keep going until it separates.
- Scrape the sides regularly. It will be about 7-8 minutes.
- Strain the buttermilk (save that for pancakes or biscuits) Then, you’ll whip again and strain one more time.
- Then, using a cheesecloth remove more of the buttermilk out. Rinse it under cold water and squeeze. You got butter!
- Lastly, on parchment paper you’ll add thin layers of butter. Then, you will add some flaky sea salt and repeat 4-5 times. Then, cover and store in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
