Baked Camembert En Croute
This is a killer recipe. If you have never tried it, save it for a special occasion as you will simply HAVE to eat the entire thing. It is sooo delicious toasty and melty straight from the oven, though do try and refrain from burning the roof of your mouth with lava hot cheese. (You have been warned!)
This recipe appears in the original and the best For Food's Sake cookbook, still available in my store for next to nothing!
Go and Croute!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 25 Grams eschalot (1 will suffice)
- 100 Grams Swiss Brown Mushroom(s)
- 10 Grams Extra Virgin Olive Oil (EVOO) BUY
- 15 Grams Umami Paste Recipe
- 1 Teaspoon Cornflour or Cornstarch
- 20 Grams dry sherry
- 250g-1 kg wheel(s) of Camembert
- 1/2 Batch Puff Pastry pre made and ready to roll Recipe
- OR: 1-2 sheets commercial puff pastry
- Egg wash
Place eschalot, mushrooms, EVOO, Umami Paste, corn flour and dry sherry into the Thermomix bowl and chop 3 sec/speed 5.
Sauté 10 min/100°C/speed 1/MC off.. Remove from bowl and cool completely.
Preheat oven to bread setting 180°C and line a flat tray with baking paper.
Roll out pastry to a large round. Spread the cold mushroom mixture into the centre, approx, the circumference of your cheese.
Place the cheese on top and carefully wrap, sealing edges well. Turn over and lay, seam side down on prepared tray. Decorate with left over pastry if desired. Brush with egg wash and bake for 30 minutes or until golden brown.
Serve immediately with plates … this is fantastic for a crowd if you use a large wheel of cheese, simply supply napkins and small cheese knives and let them at it!
Alternatively you can created individual servings by using several smaller wheels of cheese.
This is just one of our Insider recipes. Join us today and start cooking!