Baked camembert with caramelized pears

Difficulty 2/5

What if you were to make a smooth cheese even smoother? That’s exactly what happens when you put a camembert in the oven! And what if it was surrounded with puff pastry and had some caramelized pears on top? Sold!

Portions: one small camembert

Ingredients
– 1 camembert or brie cheese
– 125g puff pastry
– 1 pear
– 20g butter
– 20g sugar

Egg wash:
– 1 egg yolk
– 5ml water

Procedure
1. Roll the puff pastry to 2mm thick
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2. Cut a circle with the base of the cheese or cut around its perimeter. This is going to be our top.
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3. Cut a large circle enought to wrap around the cheese. You can use a bowl, a plate, or whatever you have handy just to get a nice shape
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4. Wrap the cheese with the large circle without sticking it, an leave to rest the dough 30min in the fridge
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5. While that’s in the fridge, we’ll do the pears. First, put the sugar in a small pot, and let it turn to caramel.

5. Add the piece of butter and twirl it into the sugar to form the caramel

6. Cut the pear, peeled and cored into quarters and then fine slices
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7. Add them to the caramel, and allow to cook.
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8. The caramel will become more liquid because of the pear juices being extracted, and then back into thickness again as it evaporates. When this happen, let it cool to room temperature.
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9. Put the pears on the camembert and wrap the dough around it again
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10. Mix the egg was together and paint on the lid
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11. Stick on the top and paint again with egg wash all around, and make a design on the top with the tip of a small knife.
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12. Put in the oven at 170C for 25min, and ready! Serve pretty with toast of by itself and ENJOY!

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Published by

Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail cravingsjournal@gmail.com

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