Homemade butter is crazy with Fleur de Sel

One of the untouched wetland wetlands that arranged La Baleine. You can see a daycape on the edge of individual salty beds where it takes over the night before it was added to the great embankment "Mule," The next day.

It is a well-known fact that I am obsessed with salt and even collect. It is a single souvenir I always return from anywhere I visit. I have a red salt, black salt, chimalayal pink salt, gray salt, flavored salt, all kinds of white salt-rough and fine – but my favorite salt all the time Fleur de Sel From France. Fleur de Sel translated into English as Salt flower, And crystals wound naturally gather and float on top of water in the breeze of salt where they are manually selected in the afternoon.

After years of dreams of visiting the legendary swamps of France, I recently traveled to La Baule to explore the Gueranda region. This coastal resort retains its strong Breton identity in language, architecture and kitchen – and most importantly (menu), its price of salt from nearby swamps.

Ancient art of memories of salt

What I discovered in Gueranda was a fascinating century, a craftsmany process that didn’t really change at all – it was as low technical as it came. From June to September, Paludii in the region, aka salt farmers, nurture and harvest every grain of salt through an intricate and fine choreographed dance with nature.

The process relies on the perfect time and delicate balance. Sea water flows into small crystallizing ponds (salt beds) and the amount of water control gravity and gates of the plate. This is done in the same way that has been done for hundreds of years. For example, when the Paludii must adjust the flow of water, they can fill the branches of trees in the holes to slow it – there is nothing mechanical in it.

La Baleineva’s head Paludier, Olivier de Vellelongue, picked up two fists of salt to show a comparison of two types of harvest salt from the same bed. He holds the Gross SEL Grassa (gray sol) on the right and natural white fleur de sel on the left.

Elizabeth Carmel

And time determines everything. If the conditions are aligned – the right combination of seawater, sun and wind – farmers have a productive day. If it rains or time is turned off, salt returns to the sea. Greater Gros Sel (rough sea salt) form most harvests, while the valuable fleur de sel crystals are delicately floating. If workers miss a window with a collection for the end of the day, these premium tone crystals and join the group and more abundant rough salt at the bottom of the swamp. In this particular region of salt that grabs from the bottom of the swamp is naturally gray and mineral rich, which is why this salt is called gray so.

Nothing better than great French bread and salty French butter for breakfast in La Baule.

Elizabeth Carmel

Nothing beats well bread and salty butter

Needless to say that food was also a large part of the road and everywhere we ate, Fleur de Sela finished the dish including breakfast at the charming Hotel Holy Christophe in La Baule. The small hotel had a wonderful garden, it was extremely well located and had one of the best buffets for breakfast I ever experienced.

Bread and pastries are performed from exceptional Master Baker Karl Lefortier, owner Boulangerie Maison Airoud. The chef uses only local Guerande Gros Sel in baking and deserves salt as a reason that its bread has a proper bark, a complex taste and ideal crumbly structure. For breakfast, his excellent bread praised the selection of delicious regional records with Fleur de Sel, and even sea algae!

Surrounded by abundant fleurro del and exceptional bread and French butter, in the end, I consumed more of this combination than anything else. While I enjoyed the feast of the bread that would not be the same without creamy salty butter, I thought, why wouldn’t I make my solited butter when I get home? It’s easy and show light crisp crystals Fleur de Sel better than almost everything I could think of.

Fresh domestic butter was washed in ice water and cropped Fleur de Sel before inserts the ball for storage.

Elizabeth Carmel

Simple joy of domestic butter

Plus, I’ve always wanted to make my butter, but I never left myself. I did it once, I wondered what was taking me for so long?! It’s beyond simple. All you need is a heavy cream, fleur de sel and a mixer for fastening stand.

The process is a distinct metamorphosis that is probably why teachers in school often pass around a glass jar filled with cream to shake with their students. Since this was the first time I was puting in the mixer, I set four, three-minute intervals, so I could look at the cream through different phases from liquid to whipped cream and butter to a solid butter.

If you are not interested in watching the process, you can set the timer for 10-12 minutes and let the mixer make your magic. Just remember, while fat separates from the liquid, you will need to cover the container to prevent spraying. And prepare the ice bath because it’s being – as you will wash excess butterflies from your finished butter.

Once firm, remove dandelion with the scrolling, briefly replace it (working quickly to prevent melting), and wash it in the ice bath until no excess liquid removed. Level it to parchment paper, season with fleur de sel and form in butter. I let him sit overnight in the fridge before I tried it, but you can use it right away.

My homemade butter did not disappoint. He raised the French butter I ate in La Baule in terms of taste and texture was exceptional. It was soft, creamy, not wax – creating what can only describe as a “jam version of” butter, light, fluffy and aromatism, not severe or greasy. The American cream has a slightly different taste profile, so I can’t say it was better, but it was much better than most domestic food accommodation. And of course, the added Fleur de Sel has raised everything I widened.