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Patisserie: A Masterclass in Classic and Contemporary Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
Beurre noisette is made when the milk solids within butter caramelize, creating a nut-like aroma and taste.
  • Put cubes of unsalted butter in a saucepan over a medium heat. Let the butter melt, stirring frequently. (1)

  • Once the butter has melted it will begin to foam a little then subside, continue to cook stirring frequently (2) until the milk solids start to turn a light brown. (3)

  • Remove from the heat and pour into a tray, then leave to cool. (4)

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