Glossary (talk like a chef): Beurrer

Beurrer

In pastry-making, buttering a mold means spreading a thin layer of butter over the entire inside surface of the mold (bottom and sides).
This operation is sometimes essential to prevent certain cakes from sticking to the mold during baking, and to facilitate removal from the mold after baking.
You can apply the soft butter with your fingers, a brush or a piece of paper.

Example: "Butter the mould with a brush"