1,459 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).

121 K 4.0/5 (23 reviews)

15 min.

Easy

0.90 €

300 g

1 Ingredient

Last modified on: December 30^th 2019

For 300 g, you will need:

1 375 g butter
Total weight: 375 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 375 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	2 RDI=1 %	0	320 RDI=50 %	2,850 RDI=140 %	11,920 RDI: 140 %
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 300 g : 2.65 €

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

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.
50 K5 1 hour 7 min.

Chocolate madeleines

Simple and delicious, goes very well with tea or coffee.
301 K3.8 1 hour 15 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...
227 K 53 1 hour 15 min.

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.
334 K4.6 15 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.
324 K3.8 15 min.

This recipe uses (among others)

Butter

Like these other recipes: Spinach and hard-boiled egg gratin, Foie gras fingers, Tarte Normande, Warm haricot bean salad, Salad greens and small omelette, ... See them all 450

Other recipes you may also like

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20^th 2018366 K 14 1 day 1 hour 25 min.

Guacamole

For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26^th 2011293 K4.1 1 hour 25 min.

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).
December 21^th 2020398 K5 20 min.

Spaghetti Bolognese

Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
September 29^th 2022105 K3.8 1 hour 20 min.

Veal Marengo

Marengo made with chunks of veal, simmered long and slow in a tomato sauce with mushrooms and onions. This is a recipe with historical roots, named after one of Napoleon's battles, near Marengo in Italy in June 1800.
May 10^th 202349 K 2 hours 55 min.

News list of cooking-ez.com

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