Restaurants›Chez Foushee Restaurant & Bar›1/2 French Baguette & Whipped Butter Recipe

1/2 French Baguette & Whipped Butter Recipe

Name: Chez Foushee Restaurant & Bars 1/2 French Baguette & Whipped Butter Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 0.5 piece French baguette (half of a full-size baguette); 3 tbsp unsalted butter, softened; 1 tsp whole milk or heavy cream; 1 pinch fine sea salt; 1 pinch freshly ground black pepper (optional); 1 tsp fresh parsley, finely chopped (optional, for garnish); 1 tsp extra virgin olive oil; 1 pinch flaky sea salt (for sprinkling)

Inspired by Chez Foushee Restaurant & Bar

Time20m

Serves2

Make 1/2 French Baguette & Whipped Butter Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Baguette

1/2 piece French baguette (half of a full-size baguette)

Whipped Butter

3 tbsp unsalted butter, softened1 tsp whole milk or heavy cream1 pinch fine sea salt1 pinch freshly ground black pepper (optional)1 tsp fresh parsley, finely chopped (optional, for garnish)

For Serving (optional)

1 tsp extra virgin olive oil1 pinch flaky sea salt (for sprinkling)

Method

Baguette

Slice and lightly toast

Preheat a toaster or oven broiler. If using an oven, set to 375°F (190°C). Slice the half baguette on the diagonal into 1/2-inch (1.2 cm) slices to increase surface area. Arrange slices on a baking sheet in a single layer.

Toast the slices 3–5 minutes in a toaster or 6–8 minutes in the oven, turning once halfway, until the edges are golden and the centers are just crisp. Watch carefully to avoid burning. Remove from heat and let cool slightly.

If you prefer a softer bread rather than toasted, warm the slices wrapped in foil in a 350°F (175°C) oven for 5–7 minutes instead of toasting.

Whipped Butter

Prepare butter

Make sure the unsalted butter is at room temperature and soft enough to be easily whipped. If the butter is cold, cut into small cubes and let stand 15–20 minutes.

Whip butter

Place the softened butter in a medium mixing bowl. Add 1 teaspoon of milk or cream and a pinch of fine sea salt. Using a hand mixer on medium speed or a stand mixer with the paddle/whisk attachment, whip the butter 1–2 minutes until light, airy and spreadable. Scrape down the sides as needed. Taste and add a second pinch of salt or a pinch of freshly ground black pepper if desired; whip briefly to incorporate.

Finish and garnish

Fold in the finely chopped parsley (about 1 teaspoon) if using, just until distributed. Transfer the whipped butter to a small serving bowl and smooth the top with a spatula. Optionally drizzle the olive oil over the butter and sprinkle a little flaky sea salt on top for presentation.

Assembly & Serving

Arrange the toasted or warmed baguette slices on a serving plate. Place the bowl of whipped butter in the center or at one side.

Spread whipped butter on each slice with a butter knife. For a finishing touch, optionally grind a little black pepper over the buttered slices or sprinkle extra flaky sea salt. Serve immediately while bread is warm and butter is soft.

Leftovers: store any unused whipped butter in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. Store leftover baguette wrapped in a kitchen towel or bread bag for up to 1 day, or freeze for longer storage.