Should I use “beurre noisette” to make madeleines?
Beurre noisette (literally “nut butter” in French, known as “hazelnut butter” or “brown butter” in English) is a reduction of butter. You can make it by cooking regular butter (unsalted, in the case of madeleines) over low heat, causing it to separate and brown. The amount of time required may vary widely depending on your stove and the quality of butter. After separating, the butter can be strained to remove solids, cooled, and then folded into madeleine batter. (If cooled completely, beurre noisette will become solid.) Beurre noisette has a richer, all-around more flavorful taste than regular butter. Unless you’re impatient, I would recommend using it in madeleine recipes.
