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Whipped Brie Puffs

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April 15th, 2009 · Print Print

Whipped Brie Puffs from Sugarlaws

My last post, Nutella ice cream, was the most popular recipe I’ve ever put up on this site.

So how do you follow that up?  One approach would be to put up a throwaway recipe that I know couldn’t possibly compete.  I’d just figure that everyone’s going to see that delcious bowl of ice cream in the “Recent Posts” list and click right over, no matter how great the new recipe is.

But I am not the giving-up type.  So this is another recipe that is, quite frankly, a home run.  Light, fluffy and just a little bit sweet, but decadent and rich at the same time.  In my kitchen, these were gone about as fast as the nutella ice cream — they were that good.

I first called these my gourmet cheese puffs, but they deserve a more dignified name — the idea of whipped brie was taken from the loftiest of culinary sources: of course, Thomas Keller.  Although the honey and the puff pastry are mine — he serves whipped brie on its own, as part of a cheese course.  I’m sure that way is delicious too, but I loved my sweet little cheese bites just as much.

Whipped Brie Puffs from Sugarlaws

Whipped Brie Puffs

INGREDIENTS
1 sheet puff pastry, rolled out and cut into 16 squares
8 ounces brie cheese (I used Ile de France, because they sent it to me, and it worked great!)
1/4 cup heavy cream
2 tbsp honey

DIRECTIONS
Preheat your oven to 400 degrees. When the oven is heated, bake the puff pastry squares in mini muffin tins.  Prick the bottoms with a fork before putting them in the oven.  Bake until puffed and golden, about 10 minutes.  Set aside to cool.

In a large mixing bowl, whip together the cheese, heavy cream, and one tablespoon of honey until the texture is smooth and fluffy, but still thick (about 7 minutes).  Don’t use a whisk, use a regular beater.

Transfer the brie mixture to a pastry bag with a star tip.  Pipe the brie mixture onto the puff pastry cups and drizzle with the remaining tablespoon of honey.  Serve at room temperature.

Makes 16 hors d’oeuvres.

Whipped Brie Puffs from Sugarlaws

 

Whipped Brie Puffs from Sugarlaws


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Tags: appetizers · food



22 responses so far ↓

  • 1 Kristen // Apr 15, 2009 at 6:03 am

    these were so tasty – even a day later! loved the honey on them.

  • 2 Eliana // Apr 15, 2009 at 6:06 am

    These look amazing and seem like they are right up there with the Nutella ice cream.

  • 3 megan // Apr 15, 2009 at 6:11 am

    I love Brie and this looks like a must try!

  • 4 Pearl // Apr 15, 2009 at 6:22 am

    honey? and cheese? omnomnom :)
    how do you dream up such incredible recipes? i hope to one day be as fluid in the kitchen as you are and to dream up incredible recipes from absolute scratch, too!

  • 5 Christy // Apr 15, 2009 at 6:23 am

    they sound great, and my fiance loves brie but how do i mix the brie and whipping cream together? do i leave the brie solid at room temperature or melt it and the whip it together?? help!

  • 6 Mara @ What's For Dinner? // Apr 15, 2009 at 7:14 am

    YUM! I’m definitely trying these for my next “bring an appetizer” assignment!

  • 7 VeggieGirl // Apr 15, 2009 at 7:21 am

    Lovely puff pastry treat!!

  • 8 Jen (Modern Beet) // Apr 15, 2009 at 1:13 pm

    oh yum!  It seems like there are all sorts of ways you could go with this — sweet, savory, salty, herby, even spicy!  I would have never thought to whip brie — thanks for the inspiration

  • 9 The Hungry Cook » Blog Archive » Last gasps of the semester // Apr 15, 2009 at 1:33 pm

    […] Whipped Brie puffs […]

  • 10 Nirvana // Apr 16, 2009 at 10:31 am

    these look so so pretty :)

  • 11 Elle // Apr 17, 2009 at 1:04 pm

    Gorgeous!  I love love love this idea, Katy.

  • 12 christy // Apr 18, 2009 at 3:57 am

    thanks for the help katy! trying them this weekeend:)

  • 13 RecipeGirl // Apr 19, 2009 at 6:58 am

    How fun that you got so much traffic on that Nutella ice cream.  I think there are quite a few Nutella fans out there in the world!!

    We are huge lovers of everything Brie.  These look like yummy little appetizers!

  • 14 ttfn300 // Apr 19, 2009 at 4:27 pm

    wow, yum yum!

  • 15 Elyse // Apr 19, 2009 at 10:30 pm

    The title alone had my mouth watering.  These little puffs sound totally incredible.  I say you did AWESOMELY following up your nutella ice cream post.  Great job!

  • 16 Buckeye Cookies | Sugarlaws // Apr 20, 2009 at 4:13 am

    […] take a while before your request becomes a Sugarlaws creation. If, on the other hand, your request involves Thomas Keller, I will probably get to it that very […]

  • 17 stephchows // Apr 20, 2009 at 9:34 am

    Totally a good use for the brie they sent you! I’m still brainstorming what to make with mine :)

  • 18 Elaine // May 20, 2009 at 1:48 pm

    Question? Did you remove the white skin? This looks so good I want to try it but I have no idea where to begin.

  • 19 fic: Hors d’oeuvres (PG-13) – J2 AU (Food Porn timestamp) « J2 Fictions // Aug 27, 2009 at 12:06 pm

    […] made these tonight (and they are GODLY). And then I wrote this. It’s been a good […]

  • 20 Brie & Honey Puffs // Dec 20, 2010 at 1:09 am

    […] inspired by Sugarlaws […]

  • 21 Miriam // Oct 7, 2011 at 3:06 am

    I would just like to say that you have brilliant ideas, and I will tell you why. Today I had two separate food-related epiphanies. The first was nutella ice cream, which I googled, and found this site. Later, I was thinking about what a great idea brie whipped with cream would be, so I googled it, and came to the very next post in this blog! So awesome. All I have to say is great minds think alike. But the best minds think first, of course! I CANNOT WAIT to make both these things. Although I may have to put strawberry jam between the brie and the puff pastry. Or in the brie mixture. I’m still working that out.

  • 22 John // Oct 23, 2011 at 5:22 pm

    Couldn’t help myself.  1/3 cup of Nutella added to the whipped brie mixture…awsume!

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