Creme Brûlée Brie with Black Pepper Palmiers

Name: Creme Brûlée Brie with Black Pepper Palmiers
Prep time: 30 min
Total time: 30 min
Yield: 2 people
Ingredients: 1 sheet butter puff puff pastry; water for brushing; 1 tbsp freshly cracked black pepper; 1 tsp salt; 1 pack Castello® Double cream brie; 2 tsp caster sugar

Prep 30 min 2 people

It's finally time to break out the blowtorch. How about brulee-ing your Castello Double Cream Brie to make it twice as creamy and indulgent?

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Ingredients

For the black pepper palmiers

1 sheet butter puff puff pastry
water for brushing
1 tbsp freshly cracked black pepper
1 tsp salt

For the creme brulee brie

1 pack Castello® Double cream brie
2 tsp caster sugar

Preparation

Make the palmiers

1. Preheat the oven to 220°C/ 200°C fan and line 2 baking sheets. Unroll the puff pastry sheet with a thin end toward you, and brush it lightly with water. Grind black pepper over the pastry sheet until it’s covered with a thin, even layer, then sprinkle over a small amount of salt.

2. To shape the palmiers, fold one long edge in by a quarter, then do the same on the other side. Now fold both edges in to meet in the middle, leaving a 1 centimeter gap. Now fold one half over the other without pressing down. Gently slice 1 centimeter slices and lay them cut side up, placing them down so each is in ‘V’ shape, well spaced on a lined baking sheet.

3. Bake in the hot oven for 10 minutes then turn over and bake for another 5 minutes. Transfer to a wire rack and leave to cool.

For the brulee brie

4. Slice the top off the brie and place it on a serving dish. Sprinkle the caster sugar over the top of the brie, making sure all of the cheese is well covered - any protruding bits of cheese will burn - then use a small blowtorch to caramelise it. Serve immediately, with the black pepper palmiers for dipping.