1,549 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Noisette butter

Name: Noisette butter
Cook time: 15 min
Total time: 15 min
Yield: 100 g
Cuisine: French
Ingredients: 125 g 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).

144 K 4.0/5 (23 reviews)

15 min.

Easy

0.90 €

100 g

1 Ingredient

Last modified on: August 27^th 2025

For 100 g, you will need:

1 125 g butter
Total weight: 125 grams

Times for this recipe

Cooking: 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.

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

The hazelnut butter thus obtained, and this is normal, contains small impurities, the buttermilk, which has cooked with it and is best 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	110 RDI=20 %	950 RDI=50 %	3,970 RDI: 50 %
Per 100 g	0	0	80 RDI=10 %	760 RDI=40 %	3,180 RDI: 40 %

Possible allergens in this recipe: milk

How much will it cost?

For 100 g : 0.90 €

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 10

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.
59 K 1 hour 45 min.

Pistachio "Financiers"

This version of the traditional French financiers is just as moist as the original but with a delicious pistachio flavour.
91 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.
128 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...
248 K 53 1 hour 15 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.
66 K5 1 hour 7 min.

This recipe uses (among others)