Samurai Delicatessen

Tuesday, February 21, 2006

Golden Pearl Brownie Cake

This was made from a recipe in Desserts by Pierre Herme. This has a brownie base made with (Valrhona) Le Noir Gastronomie, on top of which is a creamy layer similar to creme chiboust -- its vanilla pastry cream flavored with cognac, lightened with whipped cream, and set with a little bit of gelatin. On top of that is a thin layer of pastry cream (my deviation from the recipe) and a layer of vanilla bean clear glaze. Sprinkled in the middle and on top are some golden raisins soaked in a Cognac syrup.