Create a decadent appetizer with this creamy truffle brie wrapped in a flaky pastry shell.
Truffle Brie en Croute
- 6 ea La Bonne Vie Truffle Brie
- 1 pkg Puff Pastry
- 2 ea. Whole Egg
- TT Sea Salt For the
- 1 tbs. Truffle Oil
- 2 tbs. Truffle Pate
- 6 oz White Button Mushrooms cleaned and chopped
- 10 oz Shiitake Mushrooms stems removed and chopped
- 2 large Shallots fine diced
- 4 tbs Butter
- TT Salt
- TT Black Pepper
- 2 oz Sherry Wine
- 1 cup Heavy Cream
- 1 tbs fine sliced Chives
Defrost the Puff Pastry while still very cold use a cutter slightly larger than the Brie cut a disc for the top and Bottom plus cut a strip of dough the height of the Brie using a pizza cutter. Set the discs and strips aside and chill.
Whisk the Eggs with a little sea salt. Set aside and chill.
Sauté the shallots in butter, add the mushrooms and sauce until all the liquid has cooked away and the mixture is dry.
Add the sherry cook of the alcohol than add the Heavy Cream. Simmer until the mixture thickens.
Remove from the heat add the Truffle items, season to taste with salt & Pepper. Add the chives and mix well.
Chill the mixture.
Brush the edges of the Puff Pastry disc with the egg, top with the Brie, place a 1/4 layer of the Mushroom mixture on top of the brie.
Brush the second disc with egg and top the Brie.
Fold the pastry over the edge and pull up the bottom Pastry to almost meet in the middle.
Brush the Pastry strip with egg and wrap around the Brie to seal the Brie totally.
Brush the sides and top with the Egg Mixture. Use a small dough cutter and create little half-moons to decorate the top of the Brie.
Cut a small cross into the top of the Brie wrapped in Pastry to allow cooking steam to escape.
Chill until needed place on Parchment grease with butter.
Bake at 350F until golden Brown serve immediately.