Recipe: Beurre Noisette Friands

For my column in this month's Village News I caught up with Daniel Mikus of Danny's Bread in Brisbane. It was great hearing his story, how he made a last minute diversion from a career in architecture to pursue baking. After more than a decade of experience (including once working alongside Adriano Zumbo) his Newstead bakery now supplies the city's biggest restaurants. Read the full story in this month's magazine.

Danny shared with me his recipe for Beurre Noisette Friands and after testing the recipe I shared the cakes with friends and family, they raved. So here it is, to try for yourself this weekend. 

It employs the same principle as a ‘melt and mix’ cake recipe but feels far fancier with the addition of beurre noisette (translation: hazelnut butter). Daniel says the trick to a getting the butter right is to ensure the milk solids that settle at the bottom of the saucepan are dark brown, if they turn black the butter will be bitter.

Daniel says this recipe can be kept in the fridge for several days and baked when desired. Depending on your oven and tray, these take between 15-25 minutes to cook. I can never find my cake tester so I lightly shake the tray instead: if the batter wobbles it’s still raw, if it’s ‘stiff’ it’s ready.

Beurre Noisette Friands

300g               unsalted butter

 120g               almond meal

 1 teaspoon    salt

 300g               pure icing sugar

 120g               self raising flour

 1 teaspoon    vanilla extract

 300g               egg whites (approx. 10-12 eggs)

To make the beurre noisette, place butter in a saucepan on medium to high heat, stirring constantly as it melts. It will take about 10 minutes for the milk solids to separate. When the colour has transformed from pale yellow to mustard brown, it’s ready. Strain butter through a sieve into a cool bowl and discard sediment.

Mix together almond meal and salt in a large bowl. Sift in sugar, self raising flour and stir to combine. Pour melted butter across the dry ingredients, stir until it forms a paste. Add egg whites and vanilla and mix well. Refrigerate mixture overnight.

To bake, heat fan-forced oven to 180°C then grease and line a cupcake or friand tray. Dollop around two to three tablespoons of batter into each mould and bake for 20 minutes or until tops of cakes are golden.

Happy baking!