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.

1 Comments:

Blogger Matias T Rengel said...

where can i get the recipe? I don't know where to buy that book i'm from Argentina can't get it here. Please! Thanks
Email: matias4000@hotmail.com

7/28/2008  

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