How to make baked brie? Try this recipe from Executive Chef David Koehn
Chef David Koehn is executive chef at Mon Ami Gabi, 2300 N. Lincoln Park West; monamigabi/chicago.com.According to his bio, he's "been cooking his whole life," and his first childhood memories include "climbing on the counters to cook at home with his mom." Raised in Chicago's southwest suburbs, Koehn had a full-circle life/career path: He first experienced French cooking when he "enjoyed Steak Frites and Escargots at Mon Ami Gabi" as a young child. Though his college studies brought him into the worlds of chemistry, biochemistry and molecular biology, Koehn took a turn toward a culinary career after cooking his way through a cookbook from Thomas Keller's Bouchon. The result was a focus on elevating everyday meals and ingredients, juxtaposing traditional French cuisine with the most modern techniques. David Koehn is the executive Chef at Mon Ami Gabi in Lincoln Park. Anthony Vazquez/Sun-Times Chef Koehn shares one of his favorite holiday recipes:"The baked brie recipe was a part of my family's holiday celebration for as long as I can remember. "Somewhere along the way, our holidays accidentally became French in the food we prepared. My mother, Sharon, would make whole beef tenderloin with Sauce Bearnaise; always a few trays of scalloped potatoes, which are a Midwestern version of potato gratin, and of course, lots of bread and butter. "But, before everyone would sit down for dinner, there was the baked brie. I don't know who made it each year, I think the responsibility shifted, but without fail, the gooey, sweet, salty, puff pastry-encrusted brie was there, topped with honey and almonds, and quickly devoured by all. It's one of those great dishes that hits all the marks: easy to make, impressive to look at, and perfect to share." BAKED BRIE & APRICOT JAM EN CROÛTE(Courtesy che David Koehn, Executive Chef of Mon Ami Gabi, Lincoln Park)Yield: 4 - 6 servings Chef David Koehn presents his brie en croûte at Mon Ami Gabi.Anthony Vazquez/Sun-Times Chef’s notes: ● You will need a pastry brush for this recipe. If you don’t have one, most local kitchen stores will have a variety, so just pick the one you like best. If you don’t want to run around looking, you can order this recommended product on Amazon: Cuisinart GreenGourmet Bamboo Basting Brush.● The Baked Brie can be assembled up to four days before but should be egg-washed the day that it is baked.INGREDIENTS1 whole egg2 egg yolks1 8-oz. small wheel of brie (chef recommends Président or any brie of choice–Triple Cream Brie, Camembert, Bucheron, and Saint-André )⅓ cup apricotjam en croûte (see recipe below; for grocery store option, Chef Koehn recommends a “stiff” jam such as Bonne Maman Apricot Preserves)All-purpose flour, for dusting work surface1 9-inch x 9-inch puff pastry square ⅓ cup skin-on, sliced almonds, toasted and lightly crumbled4 tbsp. local clover honeyMaldon salt, generous amount to tasteFreshly cracked black pepper1 tbsp. fresh mint, baby leaves onlyFor homemade apricot jam:6 cups water1⅔ cups sherry vinegar1⅔ cups champagne vinegar3 ¼ cups granulated sugar2 lbs. dried apricots Chef David Koehn adds some finishing touch salt to his Brie En Croute.Anthony Vazquez/Sun-Times DIRECTIONS:For the apricot jam:Combine all ingredients except apricots in a heavy-bottomed pot.Bring the mixture to a boil, whisking occasionally, until the sugar is completely dissolved, about 5 minutes.Add the apricots to the boiling liquid and stir with a wooden spoon or rubber spatula to ensure they don’t stick together.Reduce the heat to a simmer and cook, stirring occasionally, until the liquid has reduced to a syrup consistency, about 30 minutes.In a colander set over a bowl, strain the apricots. Reserve the syrup for a sweet and sour
Chef David Koehn is executive chef at Mon Ami Gabi, 2300 N. Lincoln Park West; monamigabi/chicago.com.
According to his bio, he's "been cooking his whole life," and his first childhood memories include "climbing on the counters to cook at home with his mom." Raised in Chicago's southwest suburbs, Koehn had a full-circle life/career path: He first experienced French cooking when he "enjoyed Steak Frites and Escargots at Mon Ami Gabi" as a young child.
Though his college studies brought him into the worlds of chemistry, biochemistry and molecular biology, Koehn took a turn toward a culinary career after cooking his way through a cookbook from Thomas Keller's Bouchon. The result was a focus on elevating everyday meals and ingredients, juxtaposing traditional French cuisine with the most modern techniques.
Chef Koehn shares one of his favorite holiday recipes:
"The baked brie recipe was a part of my family's holiday celebration for as long as I can remember.
"Somewhere along the way, our holidays accidentally became French in the food we prepared. My mother, Sharon, would make whole beef tenderloin with Sauce Bearnaise; always a few trays of scalloped potatoes, which are a Midwestern version of potato gratin, and of course, lots of bread and butter.
"But, before everyone would sit down for dinner, there was the baked brie. I don't know who made it each year, I think the responsibility shifted, but without fail, the gooey, sweet, salty, puff pastry-encrusted brie was there, topped with honey and almonds, and quickly devoured by all. It's one of those great dishes that hits all the marks: easy to make, impressive to look at, and perfect to share."
BAKED BRIE & APRICOT JAM EN CROÛTE
(Courtesy che David Koehn, Executive Chef of Mon Ami Gabi, Lincoln Park)Yield: 4 - 6 servings
Chef’s notes:
● You will need a pastry brush for this recipe. If you don’t have one, most local kitchen stores will have a variety, so just pick the one you like best. If you don’t want to run around looking, you can order this recommended product on Amazon: Cuisinart GreenGourmet Bamboo Basting Brush.
● The Baked Brie can be assembled up to four days before but should be egg-washed the day that it is baked.
INGREDIENTS
- 1 whole egg
- 2 egg yolks
- 1 8-oz. small wheel of brie (chef recommends Président or any brie of choice–Triple Cream Brie, Camembert, Bucheron, and Saint-André )
- ⅓ cup apricotjam en croûte (see recipe below; for grocery store option, Chef Koehn recommends a “stiff” jam such as Bonne Maman Apricot Preserves)
- All-purpose flour, for dusting work surface
- 1 9-inch x 9-inch puff pastry square
- ⅓ cup skin-on, sliced almonds, toasted and lightly crumbled
- 4 tbsp. local clover honey
- Maldon salt, generous amount to taste
- Freshly cracked black pepper
- 1 tbsp. fresh mint, baby leaves only
- 6 cups water
- 1⅔ cups sherry vinegar
- 1⅔ cups champagne vinegar
- 3 ¼ cups granulated sugar
- 2 lbs. dried apricots
For the apricot jam:
Combine all ingredients except apricots in a heavy-bottomed pot.
- Bring the mixture to a boil, whisking occasionally, until the sugar is completely dissolved, about 5 minutes.
- Add the apricots to the boiling liquid and stir with a wooden spoon or rubber spatula to ensure they don’t stick together.
- Reduce the heat to a simmer and cook, stirring occasionally, until the liquid has reduced to a syrup consistency, about 30 minutes.
- In a colander set over a bowl, strain the apricots. Reserve the syrup for a sweet and sour fruity kick for your morning granola or drizzled over a chopped salad.
- Allow the apricots to rest until they are cool enough to handle, about 20 minutes.
- Transfer the apricots to a cutting board and chop them as roughly or finely as you want. (The more finely you chop them, the smoother the resulting jam will be.)
- Use prepared apricot jam immediately for the Baked Brie recipe and refrigerate extra (this recipe makes one pint) in a covered container for up to two weeks.
- Line a baking sheet with parchment paper or aluminum foil and coat completely with cooking spray.
- Whisk together the whole egg and the egg yolks in a small mixing bowl and set aside.
- Place the brie wheel on a cutting board.
- Using gloves, form ⅓ cup of apricot jam into a disk on top of the brie wheel, slightly smaller than the surface of the brie.
- On a well-floured surface, place your 9” x 9” puff pastry square.
- Invert your brie so that the jam is on the bottom (which will become the top of the Baked Brie) and place it in the center of the puff pastry.
- Using a pastry brush, brush the edges of the puff pastry with your egg wash.
- Fold one corner of the puff pastry over the brie, then fold the opposite corner over the first, keeping your wrapping of the brie as tight as possible.
- With the last two corners, bring in any excess dough close to the brie, like you are wrapping a present. Brush the entirety of the exposed surface with egg wash.
- Flip the brie over so that the jam is now the top layer, and place the pastry on the prepared baking sheet.
- Brush the entirety of the pastry with the egg wash in an even layer, trying to avoid excess dripping.
- Refrigerate the pastry for 20 minutes to allow it to absorb the first egg wash, then repeat the process, chilling the pastry for another 20 minutes to absorb the second egg wash before baking.
- Meanwhile, preheat your oven to 425°F. If you have the option of using a convection fan, set the fan to high. (If you have an air fryer with a baking setting with a fan, that’s an excellent option as well.)
- Bake the prepared brie for 20-22 minutes total, rotating halfway through. (The brie will take on a lot of color during the first part of cooking; the second half of cooking is about making sure that the dough is completely cooked to be flaky and delicious, and to make sure the cheese is hot and melted.)
- While the Baked Brie is still warm, drizzle 2 tbsp. of honey directly over the top of the pastry, then coat completely with the toasted almonds.
- Drizzle the remaining 2 tbsp. of honey over the almonds, then cover generously with sea salt and freshly cracked black pepper.
- Finish with picked mint.
What's Your Reaction?
CryptoFortress
Disclosure: This article does not represent investment advice. The content and materials featured on this page are for educational purposes only.
