Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell.
Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries).
Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries).
3,5534.9/5 for 7 ratings
Last modified on: March 10th 2019
For 100 g, you will need:
- 1
125 g butter - Total weight: 125 grams
Change for:
Measures:
How long does it take?
Time required
| Cooking | Start to finish |
|---|---|
| 15 min. | 15 min. |
Keeping:
Several days in the fridge, in a sealed container.Step by step recipe
Stage 1 - 5 min.
Cut 125 g butter into pieces, put into a saucepan on medium heat and melt.
Note: Cutting the butter into pieces for this stage, rather than starting with a large block, allows it to melt and raise its temperature more evenly.
Note: Cutting the butter into pieces for this stage, rather than starting with a large block, allows it to melt and raise its temperature more evenly.
Stage 2
After a while, the butter will start to boil. This is because of the water it contains.
Stage 3
Continue cooking. The boiling will be vigorous at first...
Stage 4
...then it will gradually calm down.
Stage 5
Be careful, as the butter is now extremely hot, approaching 284°F (140°C).
Stage 6 - 10 min.
At the end of the cooking process, the butter will have stopped bubbling, or almost, and will now be a light brown colour and give off a hazelnut smell.
Stage 7
Take the pan off the heat and stand it immediately in cold water for 30 seconds to stop the cooking.
Note: It is very important to cool the butter like this, or it will continue to heat up, even off the hob, and will end up burning and turning black.
Note: It is very important to cool the butter like this, or it will continue to heat up, even off the hob, and will end up burning and turning black.
Stage 8
So, now you have noisette butter. It is quite normal at this stage for there to be a bits in it from the cooking, which must now be removed.
Stage 9
Filter the noisette butter through a fine strainer.
Stage 10
Your noisette butter is now ready for use, or it can be kept easily in the fridge for several days.
Remarks
You can avoid cooling the pan in Step 7 by filtering the noisette butter immediately into another (cold) container.
You can also use slightly salted butter, but do be aware that the cooking to noisette stage will concentrate the initial saltiness.
You will have noticed how hot the butter gets towards the end of cooking — a bit like making caramel — so I advise you not to make it when there are young children in the kitchen.
You can also use slightly salted butter, but do be aware that the cooking to noisette stage will concentrate the initial saltiness.
You will have noticed how hot the butter gets towards the end of cooking — a bit like making caramel — so I advise you not to make it when there are young children in the kitchen.
Nutritional information
How much will it cost?
- For 100 g : 1.29 €
Recipes which use this 5
 |  |  |  |  |
Source
Home made.More recipes?
This recipe uses (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: Turnip top soup, Tarte Normande, Saltimbocca, Sautéed Green Vegetables, Celeriac and mushroom gratin, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-07-21)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.