Watched a lot of videos. Loved how you broke it down and added helpful tips. Absolutely loved how you showed how to easily present it beautifully at the end
Oh my! Just found you! Was looking at a recipe with fresh cranberries similar to this. But since I don't care for fresh cranberries, I was searching for an alternative. This looks perfect! Plus you are very easy to under. You would make an excellent teacher.
I've watched many baked Brie videos, made several myself and here is my time-saving input. - Chop roasted walnuts/pecans or smoked almonds with a chef's knife to achieve even-sized bits. Food processors produce small and coarse bits and powder. - No need to flour your cutting board. Unwrap the pastry dough and leave it wrap side down on a cutting board. The dough is rectangular and the Brie is circular so place it towards one side evenly and cut squarely away the extra dough to make accents on top. Some doughs come with a parchment paper to bake on. - Cut the Brie cheese wheel along the side with a long knife so you have two thinner discs - Spread half of the chopped nuts on the dough and then place the first Brie disc on it, rind side down - Sauté diced onions or shallots with butter and towards the end as they brown add a pinch of sugar until caramelized. Then sauté chopped mushrooms separately (as they give off moisture) and mix together. You can go further and add wine once the mushrooms have cooked and then reduce it. Even further - roast some garlic cloves with olive oil, chop it up and add to the mixture (for the garlic lovers). Spread all of the mixture on the Brie disc. You can go even further and add some grated Parmesan or Asiago cheese and also strips of Prosciutto. Then place the second Brie disc on top, rind side up (sandwiched) - Add the rest of the nuts on top of the Brie - Beat one egg and brush it on the dough edges to make a "glue" - Fold up the dough on all sides and pinch to seal areas - Place parchment paper on top, then place a baking sheet or pan over it (baking surface downward) - Hold the cutting board and baking sheet/pan and flip over. Now you have an evenly flat surface on top. - You can use a strip of dough to make a border crust along the entire outside of the wheel. Get creative! Use cookie cutters of maple leaves or Yoda heads for the extra dough accents. You can flatten out the dough and cut "linguine" strips to make a braid to put along the wheel's edge. - Brush all the dough with egg and you're ready to bake - Some say to put it in the freezer for an hour before baking, but for me it resulted in cold/unmelted cheese in the center. Regardless of oven temperatures and baking times, the pastry will eventually brown and then burn to a char. - Make sure you cut it with a VERY sharp knife otherwise it will smoosh down with pastry bits falling away, while becoming a sorry-looking mess - Keep it simple as the onions/shallots and mushrooms will give great flavor. Skip the salty-versus-sweet argument - Don't use ingredients like fruit jams/compotes, because it will taste disgustingly sweet and you'll just have leftovers. It's supposed to be a pre-dining hors-d'oeuvre, not a dessert-like apple/blueberry pie. If really needed use dried fruit. DON'T become a sell-out and use bacon!
Why don't you have your own video instead of trying to give this lady your "expert" advice? I like it just the way she did it. No "improvements" from you needed. I find your "tips" to be a bit offensive.
I think its largely personal choice? I never cut the top off and only recently learned that some people do. Its just as edible as the rest of the cheese so I think its nice to leave on.
Loved this! Easy and looks delicious. Plus you told me how to get it on the plater. Thanks
Watched a lot of videos. Loved how you broke it down and added helpful tips. Absolutely loved how you showed how to easily present it beautifully at the end
So nice. Thank you.
Looks great! And your voice is so calming. Very relaxing video. Gonna try the recipe tomorrow.
Looks fabulous. Can't wait to make this over the holidays!
Happy Holidays! Thank you for watching!
It looks so delicious.
Oh my! Just found you! Was looking at a recipe with fresh cranberries similar to this. But since I don't care for fresh cranberries, I was searching for an alternative. This looks perfect! Plus you are very easy to under. You would make an excellent teacher.
Yum! You are a fantastic presenter!
Looks delicious 😋
I've watched many baked Brie videos, made several myself and here is my time-saving input.
- Chop roasted walnuts/pecans or smoked almonds with a chef's knife to achieve even-sized bits. Food processors produce small and coarse bits and powder.
- No need to flour your cutting board. Unwrap the pastry dough and leave it wrap side down on a cutting board. The dough is rectangular and the Brie is circular so place it towards one side evenly and cut squarely away the extra dough to make accents on top. Some doughs come with a parchment paper to bake on.
- Cut the Brie cheese wheel along the side with a long knife so you have two thinner discs - Spread half of the chopped nuts on the dough and then place the first Brie disc on it, rind side down
- Sauté diced onions or shallots with butter and towards the end as they brown add a pinch of sugar until caramelized. Then sauté chopped mushrooms separately (as they give off moisture) and mix together. You can go further and add wine once the mushrooms have cooked and then reduce it. Even further - roast some garlic cloves with olive oil, chop it up and add to the mixture (for the garlic lovers). Spread all of the mixture on the Brie disc. You can go even further and add some grated Parmesan or Asiago cheese and also strips of Prosciutto. Then place the second Brie disc on top, rind side up (sandwiched)
- Add the rest of the nuts on top of the Brie - Beat one egg and brush it on the dough edges to make a "glue"
- Fold up the dough on all sides and pinch to seal areas
- Place parchment paper on top, then place a baking sheet or pan over it (baking surface downward) - Hold the cutting board and baking sheet/pan and flip over. Now you have an evenly flat surface on top.
- You can use a strip of dough to make a border crust along the entire outside of the wheel. Get creative! Use cookie cutters of maple leaves or Yoda heads for the extra dough accents. You can flatten out the dough and cut "linguine" strips to make a braid to put along the wheel's edge.
- Brush all the dough with egg and you're ready to bake
- Some say to put it in the freezer for an hour before baking, but for me it resulted in cold/unmelted cheese in the center. Regardless of oven temperatures and baking times, the pastry will eventually brown and then burn to a char.
- Make sure you cut it with a VERY sharp knife otherwise it will smoosh down with pastry bits falling away, while becoming a sorry-looking mess - Keep it simple as the onions/shallots and mushrooms will give great flavor. Skip the salty-versus-sweet argument
- Don't use ingredients like fruit jams/compotes, because it will taste disgustingly sweet and you'll just have leftovers. It's supposed to be a pre-dining hors-d'oeuvre, not a dessert-like apple/blueberry pie. If really needed use dried fruit. DON'T become a sell-out and use bacon!
Why don't you have your own video instead of trying to give this lady your "expert" advice? I like it just the way she did it. No "improvements" from you needed. I find your "tips" to be a bit offensive.
@@victoriabenn "Offensive"??? LOL Eggs will always be beaten in the culinary world.
Why did u not cut the top of the casing
I think its largely personal choice? I never cut the top off and only recently learned that some people do. Its just as edible as the rest of the cheese so I think its nice to leave on.
One douse not eat brie without the rind
Ugh why cant they make vegan brie just like the cheese rool in this video???? Being allergic to milk products stinks...