1,420 easy and fully explained recipes, with 33,930 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).

113K 23 4.0

Last modified on: December 30^th 2019

Keywords for this recipe:

For 100 g, you will need:

1 125 g butter
Total weight: 125 grams

Change these quantities to make: 50 g 100 g 200 g 300 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Cooking	Start to finish
15 min.	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

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
949 Kcal or 3,973 Kj	1 gr	0 gr	105 gr
35 %	<1 %	0 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
759 Kcal or 3,178 Kj	1 gr	0 gr	84 gr
28 %	<1 %	0 %	9 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk

How much will it cost?

For 100 g : 0.88 €

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 recipes that use this recipe

Pistachio madeleines

Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.
104K 25 1 hour 39 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.
329K4.6 12 min.

Pistachio "Financiers"

This version of the traditional French financiers is just as moist as the original but with a delicious pistachio flavour.
70K3.9 34 min.

Chocolate madeleines

Simple and delicious, goes very well with tea or coffee.
296K3.8 1 hour 15 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
321K5 1 hour 13 min.

See all recipes that use it

This recipe uses (among others)

Butter: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Grapefruit cake, French onion soup, Chocolate sweetcrust pastry, Pretzels, ... All

Other recipes you may also like

Chocolate tart

As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
282K 15 2 hours 26 min. November 16^th 2013

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
354K4.3 1 hour 14 min. March 17^th 2011

Express apple tart

A fine apple tart, very quick to make.
356K 24.6 51 min. April 8^th 2020

Pear and lime meringue pie

A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame.
243K 23.8 2 hours 36 min. February 21^th 2011

Shortcrust pastry (pâte brisée)

This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
370K 24 31 min. December 29^th 2019

News list of cooking-ez.com

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

Post your 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.