Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
Place a pot over medium heat. Place the butter in the pot and lightly whisk it as it melts. The butter will begin to foam. As the foam settles, the milk solids will start to brown. Once the butter begins to brown and smell nutty, remove it from the heat. The butter can very quickly go from browned to burned so keep an eye on it.
Once the butter has cooled slightly, slowly whisk or stir in the maltodextrin until it forms a thick paste that you can easily form into balls. I usually start mixing with a whisk and end with a fork.
Form the butter paste into small balls about 0.5" (12mm) in diameter. Once made, the butter balls can stay in the fridge for several days.
Place the bacon in a pan over medium heat and cook until the fat is rendered and the bacon is crispy. Remove the bacon and reserve for garnish, reserve the bacon fat for another use.
Fill a pot of oil one third to half way full with oil then heat it to 350°F (176°C). Set up a plate with paper towels on it or a cooling rack over a baking sheet.
Add the brussels sprouts to the hot oil, working in batches if necessary to prevent overcrowding. Cook them until golden brown, 2 to 4 minutes. Remove from the heat and place on the cooling rack. Sprinkle with salt and pepper.
Place a brussels sprout on a plate with the cut side up. Add a bacon baton, a piece of blue cheese, and a browned butter ball to the brussels sprouts then serve.