Chocolate-Brie-En-Croute with Walnuts
Some tastes just work together. Which ingredients should be paired with other ingredients is a matter of individual taste.
For me there are some basic rules for pairings in a recipe.
Brie is creamy and earthy and comforting. Bland with a tang. To my palate, a creamy chocolate with a hint of salt seemed a good match for it. See what you think:
Chocolate-Brie-En-Croute with Walnuts
Preheat oven to 400 degrees. Roll out the pastry on a floured surface to form a round shape, about the size of a pie crust.
Place the round of brie in the middle of the circle. Press the chocolate down into the brie. Fold the puff pastry up so that it encloses the brie, smoothing down seams and trimming off excess dough. (Save the excess and use cookie cutters to create shapes for decoration.) Top with walnuts.
Place ball of filled dough on a parchment lined baking sheet. Coat with egg wash. Bake for about 20 minutes, or until pastry turns golden brown.
My pastry was too cake-y, not flaky enough. But the taste was heavenly. It would even better with homemade pastry dough.
My chocolate was from Jean-Paul Hevin.
For me there are some basic rules for pairings in a recipe.
- The flavors must have something in common.
- The flavors must balance each other.
- There must be a counterpoint, a foil.
Brie is creamy and earthy and comforting. Bland with a tang. To my palate, a creamy chocolate with a hint of salt seemed a good match for it. See what you think:
Chocolate-Brie-En-Croute with Walnuts
- 1 package pre-made puff pastry or similar product, thawed
- 1 8-ounce round of brie cheese
- 1 large or 2-3 small pieces of high quality milk or dark chocolate
- 1/4 cup coarsely-chopped walnuts
- egg wash
- flour for dusting work surface
Preheat oven to 400 degrees. Roll out the pastry on a floured surface to form a round shape, about the size of a pie crust.
Place the round of brie in the middle of the circle. Press the chocolate down into the brie. Fold the puff pastry up so that it encloses the brie, smoothing down seams and trimming off excess dough. (Save the excess and use cookie cutters to create shapes for decoration.) Top with walnuts.
Place ball of filled dough on a parchment lined baking sheet. Coat with egg wash. Bake for about 20 minutes, or until pastry turns golden brown.
My pastry was too cake-y, not flaky enough. But the taste was heavenly. It would even better with homemade pastry dough.
My chocolate was from Jean-Paul Hevin.
Comments
I do believe you're a madwoman.
THANK YOU!
;^)
Nigel Slater does a baked camembert in the box with garlic and white wine that is lovely ~ but savoury obviously. Yum!
Well, Chaz, not only do you have a way with words but you've discovered my secret! You are welcome.
Oh, LeLaquet, that sounds delightful!
Fiona, it would be great with honey, too!
Thanks, Penny! Can't you just taste that melting chocolate...
I'd bring bubbly, too, Martha!
Laura, go ahead - try it!
Christine, I can just taste this paired with a red wine that has cherry layers...
Cora, it is so smooth, it reminds me of baby food - at least when it is warm.
I sliced my Brie wheel in half, and spread a layer of some homemade fig & raspberry jam I had made, inside. Then on top of the brie placed 4 squares of Lindt 86% dark chocolate.
Oh my!