Unlike American butter, French butter tends to explode when you put it in the microwave. I have no idea why. Perhaps it’s offended by the idea of using microwaves to speed up the melting process. Anyway, this is quite an unpleasant situation for any baker (or patissier as the French call them) who will need melted butter for a variety of baked goods including cookies and madeleines. To counter this problem, I’ve devised a workaround: Prepare a little more butter than the recipe requires. That way you can compensate for the amount that will burst out of the microwave-safe bowl. I’ve used this several times here and it always seems to work. I’m brilliant like that.
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