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Shortly
after I had moved to France, I made dinner for friends in my apartment,
which we finished up with a chocolate tart, which I flecked with a few
grains of flaky sea salt. Everyone ate their desserts but one guest,
politely, finally spoke up to let me know that somehow, I’d gotten some
salt on the dessert. Since then, salt has become a popular
ingredient in pastries. It adds a bit of contrast to any sweetness,
and helps to enhances other flavors, too.
In
Brittany, butter is celebrated in a variety of desserts, like kouign
amann, that have become globally popular over the last few
years, salted butter is used to make them. Unsalted butter used to be
the butter of choice for making pastries and desserts. Some said
(including myself) that salt is added as a preservative, so unsalted
butter is usually fresher. And the other reason was that using unsalted
butter allowed you to control the salt in a recipe.
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