Brioche and Camembert Parcels

The Story – Viennoiseries: Neither bread nor cake

Brioche and Camembert Parcels
Brioche and Camembert Parcels

Brioche dough:

70 ml Milk, Heated to 20-25°C
15 grams Fresh yeast
500 grams Plain all purpose flour
6 Fresh eggs, Beaten
350 grams Unsalted butter, Room temperature
30 grams Caster sugar
Brioche and camembert parcels:
6 disks each about 125g Round disks of camembert cheese
Directions:
Brioche and Camembert Parcels
Brioche and Camembert Parcels
The Brioche dough
  • Pour the milk and yeast in a small bowl and stir until the yeast is dissolved.
  • Add the flour, salt and beaten eggs into the bowl of an electric or stand mixer.
  • Attach a dough hook and mix at slowest speed.
  • When the mixture starts to come together, add the milk and yeast mixture. Mix for five minutes.
  • Scrape down the sides of the bowl and increase the mixing speed to medium.
  • Knead the dough at that speed for 10 minutes.
  • Combine the sugar and butter in a sperate bowl.
  • Return the mixer speed to low and add a few spoonfuls of the butter and sugar mixture.
  • Wait until the butter is incorporated, then add the remaining butter a few pieces at a time. Continue to mix for 10 minutes.
  • After 10 minutes, increase the speed to medium-high and mix for 5 more minutes.
  • Remove the dough hook and leave the dough in the bowl.
  • Cover the bowl with cling film and leave in a warm place for about 2 hours to rise.
  • The dough should double in volume. Then, flip the dough a few times in the bowl to degas it.
  • Cover the bowl with cling film again and refrigerate over night. The dough is then ready to be shaped and used.

To make the parcels

  • Divide the dough into six balls equal in weight.
  • Lightly flour a work surface and roll each ball into a circular disk about 5 mm thick.
  • Place a disk of cheese in the middle of each dough disk and fold the end onto the middle.
  • The cheese should be completely encased, and tightly sealed without openings or holes.
  • Turn the parcels over and brush with egg wash.
  • Refrigerate the parcels for one to two hours.
  • Then remove the parcels from the fridge and brush the tops once more with egg wash.
  • Line a baking sheet with baking paper, and score the parcel tops with the back of a knife.
  • Bake in an oven preheated to 200℃ for 15 to 20 minutes until golden brown. Serve warm with a fresh salad on the side.

 

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9 Comments Add yours

  1. My god if these aren’t some of the most beautiful things I’ve ever seen. Thanks for my Sunday cooking project 🙂

  2. sophiebowns says:

    What a fabulous idea!

  3. looks deliciouos & decadent. what a great recipe. thanks!

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