Brie Cake with Classic French Radish Butter
Serves 8
15 mins prep
25 mins Chill
40 mins total
This savory brie cake turns a square of Saint Angel into a stunning centerpiece. The chilled brie is sliced and filled with a bright, peppery whipped radish and chive butter. The outside is frosted in a creamy triple-creme and butter. Finished with fresh honeycomb, crisp mini radishes, and edible flowers, it is a gorgeous, unique appetizer that will be a great addition to your spread.
Toppings
Prep: Place the brie square in the freezer for 10 minutes. Wash, trim and shred the radishes. Squeeze out as much water as you can.
large saint angel brie square
french radishes
Process Butter: Add the triple creme brie and unsalted butter to a food processor. Process until smooth. Add one-third of the mixture to a piping bag for frosting.
oz triple creme brie
oz unsalted butter
Mix Filling: Add the remaining two-thirds of the brie butter to a bowl and mix in the shredded radishes, chives, lemon zest, and flaky salt.
tbsp chives
lemon
pinch flaky salt
Layer Cake: Oil a knife and cut the chilled brie square in half lengthwise. Spread the radish brie butter filling evenly across the center of the bottom half. Top with the second half and clean the sides. Place in the refrigerator to set for 15 more minutes.
Decorate: Pipe the remaining butter brie up the side and over the top of the brie cake (see video). Decoraate with mini radishes, edible flowers, and honeycomb. Serve with toasted bread or crackers.
mini radishes
edible flowers
honeycomb
