1,436 easy and fully explained recipes, with 66,216 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).

117K 4.0/5 based on 23 reviews

Last modified on: December 30^th 2019

Keywords for this recipe:

For 100 g, you will need:

1 0 kg 4 g butter

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

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Cooking	Start to finish
15 min.	15 min.

Step by step recipe

Stage 1 - 5 min.

Cut 0 kg 4 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
47 %	<1 %	0 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
759 Kcal or 3,178 Kj	1 gr	0 gr	84 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).

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 other recipes using this recipe

Pistachio madeleines

Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.
107K 25 1 hour 39 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...
224K 53 1 hour 13 min.

Pistachio "Financiers"

This version of the traditional French financiers is just as moist as the original but with a delicious pistachio flavour.
72K3.9 34 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
325K5 1 hour 13 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.
47K5 1 hour 7 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: Almond macaroon cake, Brownies, Leek and egg frichti, Flaky brownie brioche, Nanou's apple and almond cake, ... All

Other recipes you may also like

Jura bread

This speciality bread is full of all the character of the Jura: dry white wine (made with Savagnin grapes, of course), diced Comté cheese and toasted walnuts. "Jurassic bread" was is first name... The loaves can be made long, as shown here, or as small rolls. This is ideal as an aperitif snack,...
56K4.4 6 hours 9 min. October 24^th 2017

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
333K5 50 min. July 30^th 2021

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
408K 15 26 min. August 12^th 2018

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
692K 84.5 6 hours 24 min. December 27^th 2020

Parisian-style chocolate custard tart

You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
48K 1 hour 8 min. July 13^th 2022

News list of cooking-ez.com

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