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).
26,1334.8/5 for 13 ratings
Grade this recipe:

Last modified on: December 30th 2019

For 200 g, you will need:

Change those ingredients for: 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.

Keeping:

Several days in the fridge, in a sealed container.

Step by step recipe


Stage 1 - 5 min.
Noisette butter : Photo of step #1
Cut 250 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,898 Kcal or 7,947 Kj2 gr0 gr210 gr
95 %1 %0 %32 %
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

Pistachio madeleines
Pistachio madeleines

Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.
76,913 25/5 for 1 ratings 1 hour 39 min.
Pistachio "Financiers"
Pistachio "Financiers"

This version of the traditional French financiers is just as moist as the original but with a delicious pistachio flavour.
47,0854/5 for 20 ratings 34 min.
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.
9,410 1 hour 44 min.
Chestnut cake
Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
244,6855/5 for 1 ratings 1 hour 13 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.
10,9485/5 for 1 ratings 1 hour 7 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: How to prepare spinach, Colcannon, Layered Leek and Egg Gratin , Eggs "en cocotte" with spinach, Eggs "en cocotte" with spinach, ... All

Other recipes you may also like

Pan con tomate
Pan con tomate
"Pan con tomate" (tomato toast) is a staple of Spanish cuisine, where it is often served as an aperitif snack. It is really simple to make and delicious: the bread is rubbed with half a tomato to soak it with the juice. After that, all it needs is seasoning and a drizzle of olive oil. This is a...
4,1324.8/5 for 12 ratings 7 min.
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
80,0524.6/5 for 19 ratings 2 hours 10 min.
Chaud-froid of grapefruit, pineapple and lime custard
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
93,6774.6/5 for 14 ratings 2 hours 5 min.
Apricot and almond cream tart
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
70,6824.1/5 for 16 ratings 1 hour 45 min.
Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
106,711 64/5 for 3 ratings 2 hours 45 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-07-19)

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