Chef Kelly: Today we’ll going to be using some honey some honey, so I’m going to go ahead and just put our honey right on. Okay. We’re going to be using some Vermont maple syrup. We’re just going to let that just barely just hang over the sides, just like that.
We’re going to go ahead and put our pecans on. And we’re going to reserve some of the honey, some of the maple and some of our pecans for the sauce on top after this comes out of the oven. Because what we’re going to do is wrap this in puff pastry. Now I’m going to go ahead and just add on some walnuts. And you can see it just oozing over the edges, just like that. Okay. Yes.
Boy: What are we going to do today?
Chef Kelly: Well today we’re going to be doing a Baked Brie, and we’re going to be putting pecans and some walnuts in it. And we’re going to wrap it up in a puff pastry. My name is Chef Kelly, and we’re here at the Kid’s Culinary Academy of Vermont making Baked Brie.
Okay, first we’re going to start off with our puffed pastry. And I’m going to use a little bit of flour here on our counter top, just a dust lightly. And then we’re going to take our puff pastry and just lay it out on to our counter top. Now, the way puffed pastry is made is actually a pretty long process. It’s rolled out and butter fold in and layer and layer. There’s actually 64 layers of butter and dough in the puffed pastry. Now you can make it from scratch, and we teach that here at the Kid’s Culinary Academy. However, at home, it’s a lot easier just to go to the supermarket. And today we’re using a Dirky product puffed pastry. It comes in sheets and squares and so on. I’m just going to give this a little roll, just to roll in out a little bit. Make sure that our dough is not sticking. Very good. Okay.
Now, what we’re going to do is take our Brie cheese and our puffed pastry dough, we’ll just set here to the side. There’s many different versions and recipes for this. Today, we’re going to be using some honey. So I’m going to go ahead and just put our honey right on. Okay. We’re going to be using some Vermont maple syrup. We’ll just going to let that just barely just hang over the sides, just like that. We’re going to go ahead and put our pecans on. And we’re going to reserve some of the honey, some of the maple, and some of our pecans for the sauce on top after this comes out of the oven. Because what we’re going to do is wrap this in puffed pastry.
Now I’m going to go ahead and just add on some walnuts. And you can see it just oozing over the edges, just like that. Okay. Now we’re going to take our Brie and we’re just going to place it right into our puffed pastry, just like this. And we’ll set it right here.
Okay, are you with me? I’m going to take our puffed pastry and just wrap it up over the Brie, just like that. Okay.
Okay, now that we have our dough around. I’m going to go ahead, and I’m going to just take an extra piece of dough, set it here to the side. Because what we’re going to do is make a little decoration on top of our Baked Brie.
Now this is a great item to do for a dinner party. You have friends coming over and so on. So you want to have a nice decoration, you know, on top of your Baked Brie. You could also buy the small little individual wheels of brie, or a chunk of brie and make this individual as an appetizer. But this is going to be maybe serve 8-10 people. Again, you could serve it with some nice French bread or something like that or just eat it plain with a fork.
But, to do our brie, I’ll just simply going to just tuck in the extra dough here, underneath. Okay. You could trim that off if you wanted, but you don’t have to. I’m going to go ahead and just place our brie right on to our cookie sheet, just like that. Now, I’m going to go ahead and just dust my hand lightly with some flour. And the extra pieces of dough here, we’re going to actually make a little decoration for top of the brie.
I’m going to take the dough, pinch it out, just like that. And roll it over, and we’re going to start making a couple of petals of a flower. So, what I’m going to do is, I’ll just go ahead. Just like that. Another piece of dough, dust lightly. My finger, take the dough. This is a very easy, simple dish. But, it really looks elegant when it comes out of the oven. And your guest will really love it.
So, as I go on, I’m just going to go ahead and pull our dough back, making the petals or our rose, just like this. Okay, now we placed our rose on top of our brie cheese here. I’m going to take a little piece of dough, and just make a couple of stems coming off of the rose. If I can just roll it like this. Okay. Just do that, something like this.
Now, for our next step, we’re going to take our egg and we’re going to make what we call an egg wash. And simply, an egg wash is just an egg. We just cracked it in to our bowl. Take a fork and just beat it up. Now for some people, when they make their egg wash, they add a little milk to it, put a little water. I really just like to use just the egg. And the reason in putting our egg wash on top of our puffed pastry dough, is to give it a nice brown and shiny color. That’ll help it brown up nicely in the oven. Going to take a pastry brush, and just lightly put some egg wash all over our dough, try and do it evenly so it comes out evenly. Okay.
After our egg wash is all the way around, we’ll going to go ahead and also do our petal leaves, our petals on our rose. Do the side. And you can do all kinds of other little decorations. You can do some things on the side here like this if you wanted to make it look like it’s a pie almost.
We’re going to pre baked our oven at 375 degrees. Once it reached that temperature, we’re going to place our brie in there. Now the brie is already ready to eat the way it is. So, really we just want to brown up the puffed pastry and kind of melt the honey and maple syrup into the brie a little bit. So, we’ll pre heat our oven, place it in and it takes about, just about 15 minutes for this to brown up really nice. And when we pull it out, let it cool and then we’ll cut in to it and see how it came out.
We’re taking our brie out of the oven, and bring it right over here Chef. Got our brie off of our sheet pan and put it on to our plate. We’re going to serve it on our plate. Presentation on this is very nice. If you wanted to do a little extra on there, but I don’t think you need any more.
Now, what we’re going to go ahead and do is just the remaining ingredient from our sauce. We’re going to go ahead and just drizzle some honey over it. That will let everyone know that it has a little bit of a sweetness to it. I’m going to go ahead and drizzle some of our Vermont maple syrup. And then we have some of our pecans, we’re just going to sprinkle around the edges here. Just little decoration, nice garnish for our Baked Brie, and then we’ll finish it with some walnuts also. You can sprinkle a little on top if you want, not too many, like that.
Now, the presentation’s very nice on our Baked Brie, and you could serve that to your guest. Put it on your buffet line just like that. But, we know the presentation is very nice, but I like to go for the taste. So, I’m going to go ahead and take my knife and just cut right in to our brie. Put some on our plate here. Could cook it a little longer to have this a little softer, but it’s great the way it is.
So I’m going to go ahead and just take a piece, little piece of our dough and our walnuts, cheese. Delicia. Help yourself guys.
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