I'm thinking about making this recipe (posted by aychihuahua in Dec. 2011). She said it was "easy peasy."
My question is: Can I assemble this on Thursday and bake it on Saturday or is that too long of a time span? I watched the video and the cook said you could assemble it but don't do the egg wash until time of baking. I think she also said to bake it 10 mins. more if it has been refrigerated.
I'm hoping that 48 hours isn't too long to wait to bake this recipe.
Hi, Lori -- I have never done this in advance because frankly I am not that organized.
I looked it up and according to directions from William-Sonoma's brie en croute recipe made with puff pastry dough, it can be made up to 2 weeks in advance. You can assemble the pastry and cheese, but DON'T brush with egg wash. Instead, you can wrap the pastry tightly with plastic wrap and freeze until ready to bake.
Then brush the FROZEN pastry with egg wash and bake in a 350 degree oven for 45 - 50 minutes.
The temperature is lower and the baking time longer because the pastry is frozen.
Hope this helps.This message has been edited. Last edited by: aychihuahua,
I've done some of this overnight and it works fine. And I would assume that freezing it would work although I've never tried it.
But it is a good dish and I've made it lots!!!
View my blog:
Thanks for getting back to me.
Would you bother to freeze it if you're going to make it within two days?
My Winco carried several Bries but they were all only 8 oz. Am I going to have a hard time locating a 13-oz size?
I called around and found that Raley's came through again for me! They had the 13-oz wheel. Long time ago, Raley's became my go-to store for items that I can't find where I usually shop. I would shop there more often but it's a little pricey and a little out of my way.
The clerk's mouth was watering when he heard that I was going to make it in "that puff pastry."
You know, I saw it at Aldi's, but maybe it was 8 oz. Not sure what "grade" it was.
When I made it at Christmas, no one liked it. This message has been edited. Last edited by: nance425,
Lori, you can make the brie en croute using an 8 oz. wheel and one puff pastry sheet. That's what I've always used.
Oh, nance425, that's terrible news!!!! Too late to change my mind now. I'll let you know next week if anyone liked it.
If you like Brie you will enjoy, however....it is not an item I choose to use for a large group on an hors d'oeurves buffet. It is extremely difficult to serve yourself a portion of this with only one free hand!
After a few guests have tried to get a taste it is not an attractive looking offering. In fact it is a mess.
But I have served it for a small party of a few friends where we can pass it around and more easily serve ourselves.
The recipe was a hit. Everyone seemed to like it. I thought it was delicious.
My complaint is that I let it cool for 30 mins.--I think 15 mins would have been more than enough cooling time (the party was held outdoors). I would definitely make it again.
I have an old electric heating tray that I haven't used in years. Maybe it would be a good idea to put the dish on that.
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