Camembert originates from a small French village in Normandy. The characteristics that make it unique are a
creamy consistency and intense
aromatic notes , which pair perfectly with
brioche , in this recipe from "Friendly Kitchen". Two Ruggeri best sellers are used for the brioche dough:
Arifa, a multipurpose blend of certified organic flours, and
Pasta Madre Essiccata , our inimitable dry sourdough starter.
Ingredients for the dough
- 50 ml of warm milk
- 50 ml of water
- 1 egg
- 40 g of soft butter at room temperature
- 250 g of Organic Arifa Flour
- 6 g of fine salt
- 1 pinch of brown sugar
- 15 g of Ruggeri Dried Sourdough with Yeast
- 1 pinch of aromatic herbs (rosemary, thyme, sage, etc.), chopped finely
- egg white for brushing
Ingredients for Camembert
- 1 Camembert (you can find it in standard packages in the refrigerated section of supermarkets)
- 2 tablespoons of breadcrumbs (preferably wholemeal)
- 1 heaped tablespoon of Calvados (apple brandy)
- 1 teaspoon honey
Procedure for Brioche Crown filled with Camembert Roti
Dissolve the Dried Sourdough in the water. In the bowl of the stand mixer (or in a simple bowl, if you will knead by hand) combine the liquid ingredients: eggs, milk and water with yeast. Using the hook, start working at minimum speed, then add the salt and sugar.
Sift the flour and add it little by little, letting it absorb gradually. When the dough has taken on consistency, add the butter in small quantities at a time. Work, increasing the speed, until the dough is well-strung.
At this point, remove it from the hook and let it rest in the bowl for an hour, covering it with a sheet of cling film. While the dough rests, you need to take care of the Camembert. In a bowl, dissolve the honey in the Calvados. Add the breadcrumbs and mix until you get a mixture with a consistency similar to that of wet sand.
Spread the seasoned breadcrumbs over the entire surface of the Camembert. Take a sheet of baking paper, cut out a circle slightly larger than the circumference of the Camembert and line the cheese. It is important that the part that rests on the surface of the baking dish and the edges of the cheese are protected by baking paper, so that the bottom of the baking dish and the brioche bread do not stick to the Camembert. The baking paper will also serve to contain the cheese during cooking, preventing the crust from breaking and the creamy filling from spilling everywhere in the baking dish. Once this operation is complete, transfer the Camembert to the refrigerator.
After the first rest of the dough, work it again for about five minutes. Lightly flour a pastry board and form a sort of cylinder with the dough. Divide it into 8 parts. Remember that the parts must be approximately the same weight. This will ensure uniform cooking and make the crown aesthetically prettier.
Form small balls with each part, rolling them on the floured work surface, working them delicately with the palm of your hand. Butter the inside of the baking dish that should have a diameter of 26 cm, place the Camembert in the center (which was kept in the refrigerator until now with its frame of baking paper), and place the balls of dough all around, forming a crown.
Cover with a sheet of cling film greased with butter (obviously on the side that will come into contact with the dough) and leave to rest in a place away from sources of cold air until the dough has at least doubled in volume.
Once the leavening is finished, remove the film, brush gently with egg white and sprinkle a pinch of aromatic herb powder on the crown. Bake in a static oven already heated to 180° until colored (it will take about 25 minutes, but you have to check often, without opening the oven). When the bread and cheese seem golden brown, take them out of the oven and let them rest for a few minutes (3 minutes will be more than enough).
Serve the Camembert rôti with its crown of brioche while still very hot. The cheese should be melted enough to dip the rolls in!
