What is browned butter?
What we call “brown butter” is a state of cooking butter, quite simply. So there is “only” butter inside.
How to make browned butter?
To obtain this highly sought-after ingredient in cooking and especially in baking, place cold butter in a saucepan. Then, we push the heat until it melts. Initially, the solid mass completely liquefies into a yellow liquid with a sweet buttery scent. An easy and quick state to obtain. For the browned butter, you must continue cooking until the liquid browns slightly and takes on a delicate amber color. The whole thing will also release aromas of roasted dried fruits. At this stage, the butter is called “hazelnut”.
Tips for making brown butter
There are a few tips for not overcooking your butter; you don’t want it to burn! Before reaching the long-awaited stage, the butter will first foam and sing – it is the water contained in the butter which boils since the temperature exceeds 100°C – before the mass falls.
So, the first element that helps us make brown butter is the sound. In theory, as long as it sings, it’s not ready! But as soon as silence returns, you have to be ready to stop cooking.
The second element is obviously visual, the coloring of the liquid gives an indication of the cooking. And if deposits start to stick to the bottom of the pan, it’s okay, it’s time to stop cooking.
The third indicator still remains the scent which must change from that of “classic butter” to that of “roasted dried fruits”.
© Sandrine Furet
When to use browned butter?
Browned butter is suitable for many preparations but it is especially famous in the famous financiers, these delicious little cakes in the shape of an ingot. It can also accompany pan-fried fish, roast meat or vegetables, but it is especially wonderful in pastries.
Due to prolonged cooking, the butter has lost volume
Browned butter in baking
Although it works wonders as a sweet treat, there is still some essential information to keep in mind when baking with browned butter. Due to prolonged cooking, the butter has lost volume – its water has evaporated, let’s not forget! – thus the final volume of the browned butter is not identical to the initial volume of the butter. You must therefore be careful and adapt your measures accordingly, especially if you want to prepare the best chocolate cookies in the world, or reproduce the flagship cake of any pastry chef. The trick? Melt more butter than recommended to have enough on arrival, or melt the indicated quantity, and complete after cooking with unmelted butter (which will melt under the effect of the heat) until you obtain the right amount. measure.
