Baked Brie

Recipe for Brie in Brioche Dough

From Chef Jacques Pepin’s La Technique

Roll the brioche dough to about ¾ inch larger than the brie all around (use a 2 lb brie), and about ¼ inch thick. Place on a cookie sheet lined with parchment paper. Place the brie on top and fold the edges of the dough onto the brie. Roll out another piece of dough ¼ inch thick and 1-2 inches larger than the brie all around. Brush with egg wash. Cover the brie, egg-washed side down and press the dough on the sides so it sticks to the bottom layer. Trim it all around. Brush the dough with egg wash and decorate with strips of dough. Brush the decoration with egg wash and let stand for 20 minutes at room temperature. Baked in preheated 350-degree F oven for 25-30 minutes until golden brown. Let rest for a few hours before serving so brie does not ooze out completely when cut. If you prefer to serve warm, place in 400-degree F oven for 5 minutes to heat up brioche without melting the cheese too much. Cut in slices to serve.

Note: you can try substituting pie crust or puff pastry dough for the brioche dough.

Comments

[Macdonald Highlands Las Vegas]

Thanks for the recipe! I definitely could use some new food. I love experimenting with new things in the kitchen. :)

[bailey button triplet]

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