Clarified Buller

Appears in

Patisserie: A Masterclass in Classic and Contemporary Patisserie

Published 2014

About

Clarifying butter removes the milk solids and moisture from the butter, this prevents the milk solids from burning when butter is used for glazing fruits that are baked.

Put cubes or slices of unsalted butter in a saucepan and melt gently over a low heat.
Let the butter gently simmer until the white foam rises to the top of the melted butter. (1)
When no more foam seems to be rising to the surface, take the butter off the heat and skim off as much of the foam as you can with a ladle. (2)
Line a sieve (strainer) with a few layers of muslin (cheesecloth) and set over a bowl. Gently pour the butter through the lined sieve (strainer), which will remove any remaining white particles. (3-4)