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).
50,6324.4/5 for 17 ratings
Grade this recipe:

Last modified on: December 30th 2019

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).

How much will it cost?

Change currency:

Note : These prices are only approximate.

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.
14,956 1 hour 44 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.
19,8745/5 for 1 ratings 1 hour 7 min.
Pancake batter
Pancake batter

Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.
262,9833.8/5 for 13 ratings 13 min.
Génoise (Genoa sponge)
Génoise (Genoa sponge)

A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a...
178,530 53/5 for 3 ratings 1 hour 13 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.
295,9074.6/5 for 14 ratings 12 min.
See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Breton Pie, Chaud-froid of grapefruit, pineapple and lime custard , Harvest Gratin, Tournedos Rossini, Spinach and Comté Loaf, ... All

Other recipes you may also like

Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
107,1685/5 for 1 ratings 1 hour
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
119,528 15/5 for 1 ratings 26 min.
Surprise bread
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
79,314 84.5/5 for 8 ratings 6 hours 24 min.
Beans with tomatoes
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
71,5064.1/5 for 19 ratings 1 hour 55 min.
Coconut tuiles
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
107,2634.8/5 for 4 ratings 1 hour 12 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-04-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

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 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.

Back to top of page