French baker, chef and author Richard Bertinet shares his recipe for baked Camembert in a brioche wreath.
An enriched dough, brioche is made with butter, eggs and milk. Its sweet flavour pairs beautifully with the richness of the baked Camembert. Great as a cheese course, serve with new potatoes, cornichons and charcuterie for a bigger meal.
Add garlic and fresh herbs to the cheese ahead of baking and finish with a glug of olive oil for a classic method, or if you want to try something different, top with fennel seeds and fresh fig, or porcini mushroom paste and a drizzle of truffle oil.
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Ingredients:
250g whole milk
4 British Blacktail Free Range Medium Eggs
500g Waitrose & Partners Farm Strong White Bread Flour, plus extra for dusting
1 heaped tsp Doves Farm Quick Yeast
60g unsalted butter, diced, at room temperature
40g caster sugar
10g salt
3 x 250g whole Camembert
Boiled potatoes, to serve
Cornichons, to serve
Selection of charcuterie, to serve
For the classic garlic & herb:
1 sprig rosemary and/or thyme
1 clove garlic, thinly sliced
1 tbsp extra virgin olive oil
1 tbsp Pernod (optional)
For the mushroom & truffle:
3 tsp Cooks’ Ingredients Porcini Mushroom Paste
1 sprig rosemary and/or thyme
1 tsp Cooks’ Ingredients Truffle Oil, to drizzle
For the fig & fennel:
1 large fig
Large pinch of fennel seeds
1 sprig thyme
1 tbsp extra virgin olive oil
To view the full recipe | bit.ly/342RaJH
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