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Beurre noisette/clarified butter
thelawnet
Posts: 2,584 Forumite
Anyone know anything about this? I've just made beurre noisette, to make financiers (almond biscuits). It's basically clarified butter, so there's a light brown oil with quite a lot of impurities.
I'm not clear whether to incorporate the impurities (which are brown particles (not burnt!)) into my biscuits or not, or otherwise to strain the butter?
I'm not clear whether to incorporate the impurities (which are brown particles (not burnt!)) into my biscuits or not, or otherwise to strain the butter?
0
Comments
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As far as I know,you have the option of incorporating the browned solids into the mixture and that gives you the nutty flavour that gives it the noisette (hazelnut) name.
If you separate them, you end up with a thing called ghee, or smen which is used in North African cooking, mixed into cous cous for example.Father Ted: Now concentrate this time, Dougal. These
(he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...
:D:D0 -
Well my wife told me to leave them out, but I think you're right, I probably should have left them in.0
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Did your biscuits taste yummy anyway?Father Ted: Now concentrate this time, Dougal. These
(he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...:D:D0 -
Yeah they were fine thank you. Just saw some pics and they were a bit browner.0
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