Brie and caramelised garlic paine miche boule recipe
"While filming my Kiwi Baker in California TV series at Della Fattoria in Petaluma, California, I spotted a half-eaten loaf of bread outside on a wooden table and couldn’t resist digging in to it. It was a sourdough loaf with a wheel of brie baked inside, topped with caramelised garlic. It was amazing! So here it is."
Ingredients
- 1 large (at least 700g) sourdough boule (day-old is best)
- 1 large (approx 15cm) wheel of brie or camembert
- 1 large (at least 700g) sourdough boule (day-old is best)
- 1 large (approx 15cm) wheel of brie or camembert
- 1 large (at least 700g) sourdough boule (day-old is best)
- 1 large (approx 15cm) wheel of brie or camembert
- 3 garlic heads, separated into cloves
- 2 tbsp olive oil
- 2 tbsp water
- 1 tbsp balsamic vinegar
- 3 tbsp sugar
- 1 pinch salt
- 0.25 tsp ground black pepper
- 1 sprig fresh rosemary, chopped
- 3 garlic heads, separated into cloves
- 2 tbsp olive oil
- 2 tbsp water
- 1 tbsp balsamic vinegar
- 3 tbsp sugar
- 1 pinch salt
- 0.25 tsp ground black pepper
- 1 sprig fresh rosemary, chopped
- 3 garlic heads, separated into cloves
- 2 tbsp olive oil
- 2 tbsp water
- 1 tbsp balsamic vinegar
- 3 tbsp sugar
- 1 pinch salt
- 0.25 tsp ground black pepper
- 1 sprig fresh rosemary, chopped
- 3 tbsp chopped parsley
- 3 tbsp chopped parsley
- 3 tbsp chopped parsley
Details
- Cuisine: French
- Recipe Type: Bread
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 8
Step-by-step
- To make the caramelised garlic topping, blanch unpeeled garlic cloves in a saucepan of boiling water for 5 minutes, until just soft (test by pushing the tip of a sharp knife into the garlic; it should slide in easily). Refresh in cold water. Peel garlic and set aside.
- Heat olive oil until shimmering in a heavy frying pan over a medium heat. Add garlic and sauté for 1 minute, taking care not to burn. Add water and balsamic vinegar and as the mixture bubbles, add sugar, salt, pepper and rosemary.
- Reduce the heat to its lowest setting and simmer for approximately 3–4 minutes until a syrup has formed and garlic is soft. Transfer to a bowl. Using a fork, mash the caramelised garlic to a spreadable paste that is a little rough in texture, not like a purée. Set aside until needed.
- Place the brie wheel on top of the loaf. Using a small sharp knife, cut around the outside circumference of the brie, then remove it and set it aside. Cut a disc out of the loaf, about 5mm deeper than the depth of the brie. Place the brie in the cavity in the loaf, then spread the caramelised garlic over the top.
- Line a baking tray with baking paper. Place loaf on prepared baking tray. Bake in preheated 220º oven for at least 20 minutes, until the loaf is crisp, the brie is melted throughout and the caramelised garlic topping is bubbling.
- Remove loaf from oven and set aside for 15–20 minutes before cutting and serving – this is important, as the brie will still be runny inside and super-hot! Sprinkle with chopped parsley and dig in.
Recipe taken from Bread by Dean Brettschneider, published by Jacqui Small, RRP £25
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