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).
92K 22 4.1
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:
For 100 g, you will need:
  • 1 butter 125 g butter
  • Total weight: 125 grams

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).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 100 g : 0.88 €

Change currency:

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
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.
Chocolate madeleines
Chocolate madeleines

Simple and delicious, goes very well with tea or coffee.
287K3.8 1 hour 15 min.
Grapefruit moelleux
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
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
Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
298K5 1 hour 13 min.
See all recipes that use it
Source
Home made.
This recipe uses (among others)
ButterButter: 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
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
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.
279K5 54 min. February 21th 2011
Chicken nems
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
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
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)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page