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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Mesophilic cultures for aged cheese production
Rolling lattice cutter — instant lattice top for pies
French double cream Brie — baked Brie, cheese boards, sandwiches
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Mesophilic cultures for aged cheese production
Rolling lattice cutter — instant lattice top for pies
French double cream Brie — baked Brie, cheese boards, sandwiches
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roll out pastry on lightly floured surface. thinly slice off top rind of cheese wheel. small amount of rind may remain, but should look like this: wash and dry the fresh fruit. finely chop mint. combine fruit, nuts and mint. mix in flour. (omit if using dried fruit) add toppings to cheese. cut pastry in a circle with approximately four inches of pastry surrounding the cheese (should be enough pastry to mostly cover cheese and toppings when folded up.) shape the pastry over the fruit mix and cheese using scraps for decoration. whisk one egg and two tbsp water for egg wash. brush pastry with egg wash and refrigerate for 30 minutes. preheat oven to 400f. add chilled wrapped brie to parchment paper in pie tin. bake until golden (20 minutes) then turn down heat to 350f for another 10 to 15.