zoom

    Save to your scrapbook

    Richard Bertinet's baked camembert in brioche

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Richard Bertinet's baked camembert in brioche

    • Preparation time: 30 minutes plus proving
    • Cooking time: 30 - 35 minutes per camembert

    Makes: 3 (each serves 4)

    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 

    Method

    1 Very gently heat the milk in a saucepan to bring it to room temperature.

    2 Place the milk in the bowl of a stand mixer fitted with a dough hook. Add 2 eggs, then the flour, yeast, butter, sugar and salt. Mix on a slow speed for 4 minutes, then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away clean from the side of the bowl.

    3 Turn the dough onto a work surface (no flour needed) and fold the dough over itself 2-3 times, turning it between each fold until smooth, then place in a lightly floured bowl. Cover and leave to prove for 1½ hours or until doubled in size.

    4 Meanwhile, take a long length of foil and roll it up tightly, squeezing the ends together to form a ring that’s roughly 5cm larger in diameter than the Camembert. Repeat to make three in total (if you are making 3 dishes to be served now).

    5 Score the surface of the Camembert in a diamond pattern, 4-5 times about 0.5cm deep and 1cm apart.

    For the classic version: push the garlic slices into the scores. Strip the herbs from the stalks and sprinkle over the top.

    For the mushroom & truffle version: halve the Camembert horizontally and spread the porcini mushroom paste over the base. Replace the top and drizzle with the truffle oil.

    For the fig & fennel Camembert: cut the fig deeply into quarters, leaving it attached at the base. Sprinkle the Camembert with a few fennel seeds then sit the fig on top and add a sprig of thyme.

    6 Turn the dough out onto a very lightly floured surface and divide the dough equally into thirds then using your fingertips, press each piece out to make a 20cm round with a thicker edge (as if making a pizza with a crust). Transfer to a sheet of baking parchment.

    7 Place the foil ring on a baking tray and lay the parchment with dough on top over the ring so the dough nestles inside the ring. Remove the wax paper and position the prepared Camembert in the centre and leave to prove for 30-45 minutes.

    8 Meanwhile, preheat the oven to 200ºC, gas mark 6, if you have a baking stone or heavy baking sheet, place it in the centre of the oven. Beat together the remaining eggs with a pinch of salt and generously brush it over the dough. Drizzle the Camembert with oil and Pernod, if using.

    9 Lower the oven to 180ºC, gas mark 4. Place the tray on top of the stone and bake for 30-35 minutes, making sure the bread is cooked all the way through, it should be golden beneath. Serve straightaway with potatoes and charcuterie. 

    Your recipe note

    Edit your recipe note

    Cook’s tip
    If you prefer not to make 3 baked Camemberts at the same time, the remaining dough can be wrapped and kept in the freezer for up to 1 month. Defrost fully then leave to come to room temperature before continuing from step 6.  

    Comments

    Average user rating

    5 stars

    Glossary