- 400g unsalted butter (A)
- 200g powdered milk (B)
- 30g icing sugar (B)
beurre noisette crumb
steve bennett
6th May 2013
beurre noisette crumb
adds depth of flavour to the dish, instead of a standard biscuit crumb element.
Ingredients
Method
cook (A) to desired level of beurre noisette (using a splash of lemon juice). cool to room temperature, and fold into (B) until the mix resembles breadcrumbs. bake at 160C for 8-10 minutes, til golden brown. cool and crumble to required texture.
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