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).
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).
127 K 4.0/5 (23 reviews)
15 min.
Easy
100 g
1 IngredientLast modified on: December 30th 2019
For 100 g, you will need:
125 g 
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.
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.
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.
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 % |
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 9
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.
338 K4.6 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...
232 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.
54 K5 1 hour 7 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
336 K5 1 hour 15 min.
This recipe uses (among others)
Butter
Like these other recipes: Caramelized apple "moelleux" cake, Tarte à l'coloche, Sorrel omelette, Dipping bread with cheese, Bounty-style tart for Alison, ... See them all 461
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017463 K4.2 2 hours 15 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.76 M 23.4 40 min.
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.February 21th 2011265 K4.2 40 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018311 K4.3 2 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024431 K4.3 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.