1,504 easy and fully explained recipes, with +66K photos and 78 videos

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).

132 K 4.0/5 (23 reviews)

15 min.

Easy

0.90 €

50 g

1 Ingredient

Last modified on: December 30^th 2019

For this recipe: I want to make it (535×) I made it (521×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 50 g, you will need:

1 65 g butter
Total weight: 65 grams

Change these quantities to make:

50 g 100 g 200 g 300 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Cooking: 15 min.

Step by step recipe

Stage 1 - 5 min.

Cut 65 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

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.

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.

Keeping: Several days in the fridge, in a sealed container.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	50 RDI=8 %	490 RDI=30 %	2,070 RDI: 30 %
Per 100 g	0	0	80 RDI=10 %	760 RDI=40 %	3,180 RDI: 40 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

How much will it cost?

For 50 g : 0.50 €

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 other recipes using this recipeSee them all 9

Pistachio "Financiers"

This version of the traditional French financiers is just as moist as the original but with a delicious pistachio flavour.
82 K3.9 35 min.

Pistachio madeleines

Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.
118 K 25 1 hour 40 min.

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...
237 K 53 1 hour 15 min.

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.
48 K 1 hour 45 min.

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.
339 K3.8 15 min.

This recipe uses (among others)

Butter

Like these other recipes: Crisp apricot and pistachio tart, Lambé salad, Brioche Tatin, Spinach on toast with bechamel, Salmon "en papillote" with small vegetables, ... See them all 472

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21^th 2011333 K 14 40 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4^th 2018338 K4 2 hours 30 min.

Belle-helene in a glass

It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
February 21^th 2011262 K3.8 1 hour 50 min.

Fresh mint ice-cream

This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
February 21^th 2011536 K4.6 1 hour 35 min.

Fillings for macaroons

The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
May 30^th 2020302 K 24.3 2 hours 1 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.