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Brie en Croute

post #1 of 10
Thread Starter 
I'm doing a brie en croute for the first time.

If I add a topping to the brie, do I need to trim off the skin first?

Do I need to refrigerate or even freeze before baking so the cheese won't melt in the oven?

Any advice or suggestions for me? I've got a larger wheel, probably about 10" diameter.


Thanks!

H.
post #2 of 10
Shouldn't need to refrigerate or freeze- the puff pastry should only need 10-15 minutes to brown up. I believe you could refrigerate it if you wanted to, though.
post #3 of 10
Trimming the rind is a matter of taste. Some folks like it, some folks not so much. Me, I’d probably eat the box the brie came in, but I just love brie.
Brie and puff pastry, two of my favorite things. When should I come over to help you eat it?:D
post #4 of 10
If you do trim the brie I find it is much easier to do if you freeze it for a bit. I have only done this a few times and I remember leaving the rind on.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 10
Do freeze it and add a layer of jam or something on top. Use tart dough and remember, seam side down.
post #6 of 10
You know Kuan when I used to cut the brie in half and put the jam in the middle often with some complimentary nuts. Seem to work a little better and not as messy. Just a suggestion.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #7 of 10
If I add a topping, I usually just slice off the top. But, that's not necessary. The skin is edible, so you can just leave it on.

If you do decide to take all of the skin off, things might get a little messy. You might want to stick the whole thing in a souffle pan or some round pan to keep it from oozing all over. In fact, I've done a baked brie in a souffle pan, skin off and without the puff pastry around it, topped it with carmelized onions. Then, I just served it in the souffle dish. It was very tasty!

Good luck!
post #8 of 10
Actually that works a lot better.
post #9 of 10
Thread Starter 
Well, my brie en croute turned out good! I left the rind on, spread the top with a bit of black cherry jam (which I melted in the microwave), and some sugared walnuts. I covered using both pieces of the packaged puff pastry, and cut out a cookie-cutter Christmas tree for the center. I egg washed the whole thing, baked @ 375 for 25 or 30 minutes till puffy and golden brown. Served with water crackers, pear and apple slices.
Everyone gobbled it down.
Served it as a prelude to a salad, lasagna and garlic bread dinner.

Thanks for the help!

h.
post #10 of 10
awesome, thanks for letting us know how it turned out.....I have to come up with a name for "dishes that just can't go wrong" ....brie, and puff pastry.....you just can't go wrong with that.... my fiance and I say that to each other all the time...."there is no possible way you can go wrong with x, y & z ingredients together"
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