Noisette butter


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).
60K 18 4.4
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:ButterHazelnutNoisetteFrenchCookingSaucePastry

For 100 g, you will need:

Change these quantities to make: 50 g 100 g 200 g 300 g

How long does it take?

Time required for this recipe:
CookingStart to finish
15 min.15 min.

Step by step recipe


Stage 1 - 5 min.
Noisette butter : Photo of step #1
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.

Stage 2
Noisette butter : Photo of step #2
After a while, the butter will start to boil. This is because of the water it contains.

Stage 3
Noisette butter : Photo of step #3
Continue cooking. The boiling will be vigorous at first...

Stage 4
Noisette butter : Photo of step #4
...then it will gradually calm down.

Stage 5
Noisette butter : Photo of step #5
Be careful, as the butter is now extremely hot, approaching 284°F (140°C).

Stage 6 - 10 min.
Noisette butter : Photo of step #6
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
Noisette butter : Photo of step #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.

Stage 8
Noisette butter : Photo of step #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
Noisette butter : Photo of step #9
Filter the noisette butter through a fine strainer.

Stage 10
Noisette butter : Photo of step #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.

Keeping:

Several days in the fridge, in a sealed container.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
949 Kcal or 3,973 Kj1 gr0 gr105 gr
47 %<1 %0 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
759 Kcal or 3,178 Kj1 gr0 gr84 gr
38 %<1 %0 %13 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Source

Home made.

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ButterButter: You can get more informations, or check-out other recipes which use it, for example: Beurre d'escargot, Sweet pastry, Pan-fried salmon with white cabbage, Sauce Normande (for fish), Chocolate and matcha tea biscuits, ... All

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