Baked Brie en Croûte

Baked Brie en Croûte

Why This Recipe Works

When developing our baked Brie en croute recipe, we assumed that perfectly ripe, soft Brie would be the right choice. In this case, however, perfectly ripe Brie proved disastrous: once we sliced into the baked puff pastry shell, the cheese ...

Why This Recipe Works

When developing our baked Brie en croute recipe, we assumed that perfectly ripe, soft Brie would be the right choice. In this case, however, perfectly ripe Brie proved disastrous: once we sliced into the baked puff pastry shell, the cheese ran into a shallow, oily pool. We looked in the opposite direction and found that less-mature cheese melted perfectly—a molten center of cheese that was spreadable but didn’t run once baked. As for the puff pastry covering the cheese for our Brie en croute recipe, we found that preheating the oven to 400 degrees provided just enough heat for the maximum “puff” and proper browning. (A brush of egg wash before going into the oven also aided in giving our pastry good color and shine.)