Brie en croûte
Ce brie en croûte est composé d’une roue de brie crémeux garnie d’une sauce maison aux canneberges et à l’orange et de pistaches hachées, le tout enveloppé dans une pâte feuilletée croustillante et cuit jusqu’à ce qu’elle soit dorée. C’est un apéritif élégant, sucré-salé, pour les fêtes de fin d’année, les jours de match et les réceptions chaleureuses en hiver. J’aime le servir à Thanksgiving, à Noël et au Nouvel An. Il est aussi pratique : préparez-le à l’avance, réfrigérez-le jusqu’à un jour ou congelez-le sans le cuire et enfournez-le directement à la sortie du congélateur.
Ingrédients
- 1 1/2 cups fresh cranberries
- 1/3 cup granulated sugar
- 1 large orange ((zest))
- 1/2 cup freshly squeezed orange juice
- 1/2 teaspoon vanilla extract
- pinch ground cinnamon
- pinch kosher salt
- 1 sheet frozen puff pastry (thawed)
- 8 oz wheel of brie cheese ((or 10 oz))
- 1/4 cup shelled pistachios (roughly chopped)
- 1 large egg (beaten (for egg wash))
- course sugar (for sprinkling)
- fresh herbs (for serving)
- crackers and baguette slices (for serving)
Préparation
- 1
--- Make the cranberry-orange sauce: ---
- 2
Add cranberries, sugar, orange zest, orange juice, vanilla, cinnamon, and salt to a medium saucepan set over low heat. Bring to a gentle simmer, stirring often, and cook for 5–8 minutes, or until the cranberries burst and the mixture thickens to a jam-like consistency.
- 3
Remove from the heat and let cool completely; the sauce will continue to thicken as it cools.
- 4
--- Assemble the brie: ---
- 5
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- 6
Lay the puff pastry sheet on the prepared baking sheet. You can cut it into a square for a neat final shape, or fold the corners up and over the brie as-is, in which case they will overlap slightly.
- 7
Place the brie wheel in the center of the pastry. Spoon about 1/2 cup of the cooled cranberry–orange sauce on top (reserve the extra for serving).
- 8
Scatter the pistachios over the sauce.
- 9
Fold the pastry like an envelope: If your pastry is cut into a square, work one corner at a time. Lift one corner of the pastry and fold it toward the center of the brie, pressing gently to adhere. Brush that folded edge with a little egg wash to help it seal. Fold the opposite corner toward the center and press to secure, then brush again with egg wash. Repeat with the remaining two corners, sealing each one with egg wash as you go.
- 10
Brush the entire pastry surface with the egg wash then sprinkle with coarse sugar.
- 11
--- Bake ---
- 12
Bake for 25-28 minutes, or until the pastry is golden brown.
- 13
Scatter the Puff Pastry baked Brie with some fresh herbs and serve straight away with crackers and toasted baguette slices.
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