Soft, gooey Brie encased in a golden, crispy crust, served with red berries and a strawberry glaze for a sweet-and-savory contrast.
Videoricetta
Ingredienti
- 1 whole brie, about 250 g
- 1 sheet puff pastry
- 1 egg, for brushing
- 100 g mixed red berries
- Strawberry glaze Andrea Milano
- Honey
- Walnuts or almonds
Procedimento
Preparing the brie
1. Keep the brie whole.
2. Wrap it in the puff pastry.
3. Seal the edges well to prevent leakage.
4. Brush with beaten egg.
Baking
5. Bake in a conventional oven at 190°C for about 20 minutes.
6. The pastry should be golden and crisp.
7. Leave to rest for 5 minutes before cutting.
Serving
8. Open the crust slightly.
9. Add fresh red berries.
10. Finish with honey, nuts and strawberry glaze.
Prodotti
Aceti per questa ricetta
Onigiri
Delicious onigiri with a creamy center, featuring rice seasoned for sushi, smoked salmon, and avocado.
WhyNot Truffle Vinegar Glass-Glaze – Milk Bun with Figs and Roast Turkey
A sandwich filled with ham, cheese, lettuce, and fresh figs, featuring a dressing that adds a sweet and tangy note.
Lemon Vinegar Glass-Glaze – Mixed Raw Seafood with Lemon
Delicate slices of fish paired with citrus fruits and sprouts, finished with a creamy, slightly tangy sauce—a fresh and…
Strawberry Vinegar Glass-Glaze – Brie en Croûte with Red Berries
Soft, gooey Brie encased in a golden, crispy crust, served with red berries and a strawberry glaze for a sweet-and-savory contrast.
Ingredienti
- 1 whole brie, about 250 g
- 1 sheet puff pastry
- 1 egg, for brushing
- 100 g mixed red berries
- Strawberry glaze Andrea Milano
- Honey
- Walnuts or almonds
Procedimento
Preparing the brie
1. Keep the brie whole.
2. Wrap it in the puff pastry.
3. Seal the edges well to prevent leakage.
4. Brush with beaten egg.
Baking
5. Bake in a conventional oven at 190°C for about 20 minutes.
6. The pastry should be golden and crisp.
7. Leave to rest for 5 minutes before cutting.
Serving
8. Open the crust slightly.
9. Add fresh red berries.
10. Finish with honey, nuts and strawberry glaze.