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Transcript
00:00 Hi, I'm Sandy Sautter at the Culinary Institute of America.
00:03 Today I'm going to make a nice baked camembert cheese
00:07 with some spicy tomato chutney made with our NatureSweet
00:10 Glories tomatoes.
00:12 So first thing that I'm going to do
00:14 is take my little wheel of camembert
00:19 and take a knife and very carefully cut the top layer
00:23 of the rind off of it.
00:27 Now what I want to do is season it up with some salt and pepper.
00:32 So now I'm going to top it with this spicy tomato chutney.
00:42 This recipe is something easy that you can buy from the store.
00:46 There's also a recipe that's also online and available for you
00:49 here.
00:55 But it adds a wonderful counterpoint flavor
01:00 to the tomato chutney and then the cheese itself.
01:05 Now that I have my cheese ready to go,
01:07 I grabbed my puff pastry because it's always
01:09 important to keep it as cold as possible
01:11 until you're ready to work with it.
01:13 So I have a piece of puff pastry here
01:15 that's been cut into about 9 and 1/2 inch diameter.
01:18 It should be between 9 and 10 inches
01:20 due to the fact that the cheese is 4 inches.
01:23 And you'll see why in a minute here.
01:25 I'm going to take a little bit of egg wash and a brush
01:30 and brush the outer ring of the puff pastry itself
01:42 because this is going to be our glue, middle of this puff
01:47 pastry dough.
01:50 Now I'm going to take it all the way around.
01:52 Egg washing each time.
01:54 That tomato chutney through those little holes
02:21 later, which is fun.
02:23 So just take a little knife, go around your cheese.
02:27 From here, you have the option.
02:32 You can bake it exactly as it is.
02:34 Or since you have the egg wash, you
02:36 can wash it a little bit more just
02:39 to create a nice little browning and crust on the outside
02:42 as well.
02:48 So now I'm going to place it in a 350 degree oven.
02:51 And it'll be in there for about 45 to 50 minutes
02:55 until it's nice and golden and puffed.
02:56 Oh, that does not look too horrible, right?
03:02 So this is a nice golden deliciousness
03:06 that I was looking for.
03:07 It's oozed out of those little vent holes, which
03:10 isn't a problem as far as I'm concerned.
03:13 And let's just get it finished with our garnish.
03:17 And we'll be ready to eat this.
03:19 There we go.
03:25 We're going to add a little bit more of that spicy tomato
03:33 chutney that we made earlier.
03:35 That way, everybody knows what's lurking underneath
03:41 this beautiful puff pastry.
03:43 And maybe just a couple of our candied walnuts as well.
03:50 All right, there we have it, the baked camembert
03:53 with our spicy tomato chutney and candied walnuts.
03:57 I hope you enjoy it.