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).
92K 22 4.1
Last modified on: December 30th 2019
Keywords for this recipe:For 100 g, you will need:
- 1
125 g butter - Total weight: 125 grams
How long does it take?
Time required for this recipe:
| Cooking | Start to finish |
|---|---|
| 15 min. | 15 min. |
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 stage 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.
Keeping
Several days in the fridge, in a sealed container.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 949 Kcal or 3,973 Kj | 1 gr | 0 gr | 105 gr |
| 47 % | <1 % | 0 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 759 Kcal or 3,178 Kj | 1 gr | 0 gr | 84 gr |
| 38 % | <1 % | 0 % | 13 % |
How much will it cost?
- For 100 g : 0.88 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Lemon and lime cakes
These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.
25K 1 hour 44 min.
Grapefruit moelleux
The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit. The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
33K5 1 hour 7 min.
Financier batter
This delicious mixture is for the classic little French cakes called "financiers" (because of their ingot shape), but it can also be used with fruit, like a clafoutis.
315K4.6 12 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
298K5 1 hour 13 min.
Source
Home made.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Coconut tuiles, Salmon and Spinach Gratin, Liège waffles, Flaky brownie brioche, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.329K4.0 1 hour 11 min. February 21th 2011
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.279K5 54 min. February 21th 2011
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...475K3.8 2 hours 21 min. April 6th 2017
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.335K 15 3 hours 9 min. October 13th 2010
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.256K5 14 min. September 2nd 2012
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-12-04)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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 e-mail address 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.