Faubourg Pave
I decided to make the Faubourg Pave again, one of my favorites from Chocolate Desserts by Pierre Herme. The recipe includes a cocoa loaf, which is split in thirds, brushed with a caramel syrup, and filled with a very butter-rich caramel ganache. This time I filled it with the caramel ganache, as usual, but finished it with the glaze, which I made according to Herme's recipe. Both the ganache and the glaze were made using Valrhona 61%, which is what I have at the moment. Luckily for me, I had some left-over chocolate sauce from making the glaze, and I found that it makes an amazing hot chocolate.
2 Comments:
You are executing my very own "have-to-try-from Herme" list one by one. Since i cannot spend much time baking these days, i guess admiring your beautiful pictures is the next best thing.
Sorry you can't spend much time baking right now, Zinnur. Its such as bummer not having the time to do what you are passionate about. I hope you can make it back to the kitchen soon. Til then, maybe I can help add some recipes to your list? :)
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