French in a Flash: Carrot and Brie Puffs

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making French in a Flash: Carrot and Brie Puffs at home. This recipe serves 22 and costs 7 cents per serving. One serving contains 41 calories, 1g of protein, and 3g of fat. This recipe is liked by 48 foodies and cooks. It works well as a hor d'oeuvre. If you have unbleached flour, unsalted butter, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Serious Eats. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns an improvable spoonacular score of 4%. Users who liked this recipe also liked French in a Flash: Simple Carrot Salad with Mustard and Walnuts, French in a Flash: Olivey French Lentil and Barley Salad, and French in a Flash: French Onion Soup Dumplings.

Servings: 22

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Adjust the rack to the middle position and preheat the oven to 400°F. 2 Add carrots to medium saucepan and cover with cold salted water. Bring to a boil over medium high heat. Boil for until extremely tender, about 20 minutes, and drain. 3 Add carrots and 1/2 cup water to blender and blend until completely smooth. 4 Place carrot mixture in a medium saucepan and add the butter. Cover, and bring to boil over medium-high heat. Take pan off heat, and dump in flour. Stir vigorously with wooden spoon to combine. Return pot to medium-low heat, and stir with wooden spoon until dough pulls away from sides of pan and forms a ball, about 1 minute. 5 Place dough in a bowl, and add 1 egg at a time, stirring with wooden spoon to thoroughly incorporate each egg. Stir in chopped chervil. Dough will be thick and sticky. 6 Use a small ice cream scoop to make about 20 to 22 balls of dough on a rimmed baking sheet lined with parchment paper. Press one piece of brie into center of each ball. Use a wet finger to press down any edges of pastry that may burn. 7 Bake for 10 minutes, then lower heat to 350° and cook until puffed and golden, about 30 minutes longer. 8 Serve immediately, or make a slit in the puff and insert another cube of brie while the puffs are still extremely hot. Close, and the brie will melt inside.

 

Step by step:

1. 1

2. Adjust the rack to the middle position and preheat the oven to 400°F.

3. 2

4. Add carrots to medium saucepan and cover with cold salted water. Bring to a boil over medium high heat. Boil for until extremely tender, about 20 minutes, and drain.

5. 3

6. Add carrots and 1/2 cup water to blender and blend until completely smooth.

7. 4

8. Place carrot mixture in a medium saucepan and add the butter. Cover, and bring to boil over medium-high heat. Take pan off heat, and dump in flour. Stir vigorously with wooden spoon to combine. Return pot to medium-low heat, and stir with wooden spoon until dough pulls away from sides of pan and forms a ball, about 1 minute.

9. 5

10. Place dough in a bowl, and add 1 egg at a time, stirring with wooden spoon to thoroughly incorporate each egg. Stir in chopped chervil. Dough will be thick and sticky.

11. 6

12. Use a small ice cream scoop to make about 20 to 22 balls of dough on a rimmed baking sheet lined with parchment paper. Press one piece of brie into center of each ball. Use a wet finger to press down any edges of pastry that may burn.

13. 7

14. Bake for 10 minutes, then lower heat to 350° and cook until puffed and golden, about 30 minutes longer.

15. 8

16. Serve immediately, or make a slit in the puff and insert another cube of brie while the puffs are still extremely hot. Close, and the brie will melt inside.

Nutrition Information:

covered percent of daily need