Pyramide Noisettes

Although not quite as labor intensive as building the pyramids of Egypt, the making of a pyramid noisette is nevertheless a geometrical feat that requires precision on the part of the pastry chef. The two elements that are intricately manipulated to make this preparation are biscuit joconde and ganache. Information on the history of biscuit joconde is outlined; the history of ganache, which may be made either with heavy cream as in this recipe or with butter,