FUN; With Brie, Baked Brie

Brie is a soft cheese that wants to ripen. If when you get the cheese it is hard, let it ripen.

Can you cook a hard or not ripe Brie? Of course you can. The results will be, ewe gooey

or

This BRIE IS SOOOOOOO EWIEeeeeeee !!! GOOOOOOOOOOOooooooooy !!! That is the fun of the Cheese.

The over the top ( the wow factor ) is what is on top and or in the middle of the Brie.

Then the crust;

Flaky Pastry, yup that is what I am talking about.

Do you buy it?

For the first time baker I would, Having one that you make use that.

Puff Pastry Dough is what I preferred if you are buying it.

The technique or having a plan on what you want it to look like.

It could be looking like a rose, pleated seams where you bring the dough together.

You want the pastry when finished to be golden rich in color.

In between the layers of the puff pastry should be browning as well.

You do not want the dough to be gooey, just the cheese in side.

Make sure to have a vent hole.

You can make cut outs of any shape and when you place them on make sure to put some egg wash down.

and egg wast the top and sides with out leaving pools of egg wash.

cripple the edges and choose your theme.

Have the matching accoutrements ready for your garnish.

The filling :

Can be made with your imagination I will give a couple of ideas.

Aprocot preserve and Pecans is great around the holidays.

Of course I would candy the Pecans. These recipes will come in the future.

I have an SOS from Michele on Baked Brie “#ak”. I am just laying the foundation right now.

Figs with Orange zest, Ginger and Port wine cook these together first, cool them, then you may top the Brie.

Beaver Tail Cactus and Jalapeno Jelly, cook the Cactus properly before putting on the Cheese.

The Jalapeno Jelly by it’s self is great for a spicy treat.

Or; all by it self, the Cheese has a slight Pungent flavor and the rind even a little more Pungent.

In my opinion one of the greater pleasures of the cheese world so versatile.

You can find Single, Double or Triple Cream.

How to put the pieces together, how much are you wanting?

1/4 wedge or a whole wheel?

It depends on how many people and what else you are serving.

ASSEMBLY:

Before you Lay out the Puff pastry, decide if you want to slice the Cheese

in half Cross Wise to split in half, this is done if you want it stuffed.

Split it before you put it on the Pastry.

On a Sheet Pan place Parchment Paper then lay out your Pastry Dough.

Place the Brie Cheese on the Pastry.

Lay out the Apricot preserve.

Then the Pecans.

The next layer of Cheese if you are Stuffing it.

The edges are held together with Egg wash.

one Egg with 1/2 Egg shell of water and a pinch of Salt.

Brush the edges with a light brushing of Egg wash.

Bring up the corners and pinch the sides together leaving a vent at the top.

If you close it all of the way then prick wholes in the dough.

Making sure not to pool the wash.

Put any cut outs or other garnish and Egg wash the entire outside ” not the Bottom “

The oven at 350 Degrees preheated !!!

Bake for 50 minutes to an hour, may be more or less but not much.

It is important to make sure it is done !!!

Any questions?

Contact Me: I am here, and you can like my “Page” I wont hold it against you

Baked Brie, Cavier, and a bottle of anything would be Beautiful !!..!

Cheer’s !!..!

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Published by

Matthew Riley

I started working in restaurants when I was 12 years old. Graduated from the Culinary Institute of America when I was 19. Have been working in hotels and restaurants until I finally opened my own in Paso Robles at the airport. Matthew's at the Airport, the pilots voted my restaurant the best in the country at an airport, 7 years in a row !!! While in Paso Robles I was a Professor of Culinary Arts at Cuesta Collage. From there I helped open a restaurant in Ferndale Farmhouse on Main. It had a 5 star rating on Tripadviser.com . We were asked to make a 30 minute cooking show for P.B.S. called North Coast Cuisine. They liked it so much that they aired it again for their pledge drive. I feel it is time to share some of my knowledge with you. I take the approach that food is nutrition and should be prepared utilizing raw ingredients when ever it is possible. Taking care with the presentation that brings the wow factor. The flavors to dazzle the taste buds. Color and textures to delight the senesces. I want to show photos and videos to help walk you through the processes. I hope you enjoy as we grow forward with this site. Cooking is simple, fun and beautifully delicious. Cheers !!!

2 thoughts on “FUN; With Brie, Baked Brie”

  1. Hello would you mind sharing which blog platform you’re working with?
    I’m planning to start my own blog soon but I’m having a hard time selecting between BlogEngine/Wordpress/B2evolution and Drupal.
    The reason I ask is because your layout seems different then most blogs and I’m looking for something completely unique.
    P.S Apologies for being off-topic but I had to ask!

    Like

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