Hazelnut butter is an excellent hazelnut flavour compliment to savoury dishes, pastas, omelettes, chicken and even cakes. Having this on hand will elevate your cooking skills. Ever wondered how restaurants have a complex, Rich and nutty tone in their dishes? Well now you can as well at home with a few simple steps. Today I’m going to show you how to incorporate hazelnut butter into cream cheese to make a lovely spread for your toast.
Ingredients you will need
- 500gm butter
- 2 cups cream cheese
Step 1 Melt butter in a saucepan on medium heat.
Butter is a mixture of fat, water, protein and sugar. The aim is to cook the protein in the butter which will give it a lovely hazelnut aroma and golden colour. The butter will turn to liquid at 30 degrees.
Step 2 Leave the butter to froth and let the butter heat. The water contained in the butter boils and turns into a froth, it will now be at 100 degrees.
Step 3 Brown the butter, let the butter continue to heat , it will contain no more water and start to turn into a rich golden colour. You will notice some white deposits on the surface. This is the butters proteins and sugars. When the butter reaches to a temperature of 120 degrees the white deposits will start browning and give the first hints of the hazelnut aroma. When the surface of your butter has turned brown turn the heat off immediately, if you continue to heat your butter, the proteins will burn and turn black. if this happens throw it away because it will be harmful to eat.
Step 4 In a bowl mixer whip 2 cups of cream cheese until it is soft. Continue to mix the cream cheese and slowly pour around 150mls of beurre noisette to your cream cheese mixture.
Once the beurre noisette and the cream cheese has combined turn off your mixer and enjoy your hazelnut & cream cheese butter on your favourite piece of toast.