A soft cheese with a bloomy rind — the same family as the divine Camembert — Brie has more than one turn under its rind. Good news, it is the most fragrant in autumn. At the cheesemaker, we trust the two AOPs, Brie de Meaux and Brie de Melun, to enjoy. Good to know, always take your cheeses out of the refrigerator a little while before tasting, products that are too cold are less tasty. For the brie, you need at least 1 hour.
The advantage of brie is that it can be enjoyed both cold and hot, although with the low temperatures, we prefer it in the cooked version.
Filled or cooked, brie goes wonderfully with fruits, herbs, puff pastry, and other delicacies. The proof with these three propositions.
Recipe no. 1: Apple, brie and onion turnovers
© Christophe Roué
Serve with Camembert or raclette cheese.
How to do it? We preheat the oven to 190° C/th. 6-7. Slice 1 peeled yellow onion. We sweat it in a hot pan with 1 tbsp. tablespoon of olive oil and 1 pinch of salt. We add 1 tbsp. tablespoon of honey. Leave to caramelize for 3 to 4 minutes. Peel, core and thinly slice 1 apple. We cut 120 g of brie into 6 pieces. We cut 2 puff pastries into 6 rectangles (20 cm x 10 cm) which we place on a baking sheet covered with baking paper. Place a little caramelized onion in the center of the left half of each rectangle, then a little apple and finally some brie. Spread 6 pinches of fennel seeds and two sprigs of fresh thyme. We close by folding the right part of each rectangle over the left part then with the flat side of the tines of a fork, we press firmly on the edges so that the slipper does not open. Brush with 1 beaten egg yolk. Sprinkle with salt, pepper and the remaining thyme brown. Bake for 15 min. Serve hot.
For 6 people
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Recipe no. 2: Croque-monsieur with brie, red fruit chutney
© Valéry Guedes
How to do it? For the chutney, peel 2 shallots, chop them finely and brown them in 15 g of hot butter, without coloring, for 5 minutes. Salt and add 125 g of red fruit jam, 1 tbsp. tablespoons of red wine vinegar and 1 pinch of Espelette pepper. Bring to a boil for 2 to 3 minutes. Cut 125 g of brie into thin slices. Divide 16 slices of bresaola or Graubünden meat over 4 slices of seeded bread or other bread of your choice. Cover with brie and a little chutney, and sprinkle with 6 chopped mint leaves or 2 sprigs of chervil. Close with the remaining 4 slices of bread. Heat 20 g of butter in a pan. Sear the croque-monsieur for 2 minutes on each side, until the cheese is barely melted.
For 4 people
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Recipe no. 3: Brie with truffles
© Akiko Ida
You can also replace the fresh truffle with broken truffles, salt or truffle oil.
How to do it? Cut 500 g of very cold brie in half lengthwise. Gently brush 1 black truffle weighing 30 to 50 g, then slice it thinly using a mandolin or chop it. Mix 250 g of mascarpone with the truffle. Spread half of brie with the truffle mascarpone mixture, then close with the other half of brie. We film the whole thing then place it in the fridge for at least 2 days so that it absorbs the flavor of the truffle. Take out the brie 1 hour before serving for tasting at room temperature.
For 8 people
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