Beurre Noisette, sometimes called brown butter is a result of the Maillard reaction between the milk proteins and sugars in the butter. This complex reaction is a simple way to create a huge amount of flavour and aroma and we use it in this video to make brown butter cakes.

Recipe for Beurre Noisette Cakes:
250 g butter
10 g podded green cardamon seeds
5 g thyme
45 g cornflour
45 g gluten free flour
300 g brown sugar (palm sugar is also great)
230 g egg white
6 g salt

Brown the butter, add all the ingredients and mix together gently
Bake ay 180 ºC for 20-25 minutes.

Advert in the Video is the the Sony Bravia advert, from this video:[ Ссылка ]

James Lowe's Lyle's Restaurant: [ Ссылка ]
Annie's Blog: [ Ссылка ]

Control of Maillard reactions in Foods: Strategies and Chemical Mechanisms: M. N. Lund; C. A. Ray; 2017; DOI: 10.1021/acs.jafc.7b00882 ; J. Agric. Food Chem. 2017, 65, 4537−4552

#chemistry #cooking #delicious #cake #science #complexity #butter

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