beurre noisette crumb

steve bennett

steve bennett

6th May 2013
steve bennett

beurre noisette crumb

adds depth of flavour to the dish, instead of a standard biscuit crumb element.


  • 400g unsalted butter (A)
  • 200g powdered milk (B)
  • 30g icing sugar (B)


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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