Brie Cake with Classic French Radish Butter
Serves 815 mins prep0 mins cook
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.
0 servings
What you need
Instructions
0 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. 1 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. 2 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. 3 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. 4 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.View original recipe