the one i used to use had a brown sugar and butter mixture that was poured over the top after the cake was baked, then the whole cake was broiled to caramelize the topping. does anyone have a similar recipe??
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.