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Corman Artisan

Baker-Pastry chef

Beurre Noisette 82 % fat - Sheet

The first sheet of Beurre Noisette

Corman's Tips

Tips for your success
  • Its optimum extensibility is obtained when its temperature is between 10 °C and 15 °C. Temper the butter before use. Take it out of the fridge max. 4 hours before using it.
  • The best results are obtained with a dough as cold as possible (between 0 and 4 °C).
 
Tips for sale
  • Offer products made with Beurre Noisette for tasting. Cut the pastries into bite-size pieces and put them in a basket on the counter or near the cashier available to your customers.
  • Pastries made with Beurre Noisette have a different taste and appearance than classic pastries. Place these pastries next to its classic version for a comparative effect.
  • Cut a finished product in half to present its beautiful brown color inside and explain how roasted butter is made to your customers.

Products information

Ingredients

: Butter (cow’s milk) (96%), powdered skimmed cow’s milk, sugar (1,7%), salt (0,3%)

Fat quantity

82 % min.

Fusion point

34 °C

Storage

4 months at 6 °C max.

Packaging

10 kg carton containing 5 sheets of 2 kg (pre-divided in 2 x 1 kg)

Allergen

Milk (milk proteins and lactose)

Mean nutritional data (per 100 g)

Energy 740 kcal (3139 kJ)
Fat 82,0 g
Of which saturated 56,0 g
Carbohydrates 4,1 g
In which sugars 4,1 g
Proteins 1,7 g
Salt 0,38 g
Unique taste of butter
  • This butter has a unique taste that allows the artisan pastry chef to differentiate himself with a unique signature of his preparations both in terms of taste and appearance.
  • A unique recipe, without added additives or flavors.
 
Ready and easy to use
  • Inspired by the techniques of chefs, this butter is made using a mastered cooking process to brown the butter in optimum conditions, without the risk of burning it.
  • It offers a considerable time saving and consistent results.
  • It is as easy to use as a standard butter sheet and has the same fat percentage (82%).
 
Regularity
  • Roasted butter is difficult to make (risk of burning) and requires know-how. With our Beurre Noisette sheet, we offer a regular product all year round.
  • The taste is constant throughout the year, which is not the case with a “homemade” roasted butter that can vary depending on the cooking time.
 
Applications
  • All layered dough (sweet and savory): puff pastry, croissants, Danish pastry 

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