Reheating Hollandaise or BĂ©arnaise sauce?

Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter. 

Which butter should I use to make sweet pastries?

We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.