Whipped Salty Beurre Noisette
It’s fluffy, it’s salty, it’s deeply nutty… it’s heaven!
Equipment
- Handmixer
- 2 Heat resistant bowles
- Ice cubes
Ingredients
- 250 gram Salted butter preferable high quality like Le Gall
- Delicious with a boule de campagne or other fresh bread
Instructions
Preparation
- Put some water and ice cubes in a bowl. The heat resistant bowl needs to fit into this one without the difference in size being too big, so that the water won't get into the second bowl while whipping the melted butter, but the water needs to cover the part of the bottom of the second bowl that will contain the butter.
Beurre noisette
- Cut the butter in even pieces and heat it in a sauce pan while continuously stirring.
- Keep stirring until te butter starts to foam and eventually turns light golden brown.
- You will want to take the butter off the heat when the colour is like caramel fudge.
Whipped beurre noisette
- Now poor the butter into the heat resistant bowl and place the bowl with the melted butter into the bowl with water and ice cubes and immediately start to whip the butter with the hand mixer.
- This will take some time, but keep mixing until the structure changes. Take the bowl out of the ice bowl just before it's sufficiently set, because it will set a bit more after that and you want the butter to be very soft and fluffy.
- Don't worry if the butter becomes to hard after it initially seemed perfect, you can whip it a bit more to get back to the desired structure.