Skip to main content
  1. Leisure
  2. Food & Drink
  3. Restaurants

Brie Cheese Puff recipe from Petit Robert Bistro

See also

“The idea for this dish came from the Gougeres,” said Chef Jacky Robert of Petit Robert Bistro. “I felt that if the addition of Brie the Pate a Choux is perfect, the result could produce a sort of pancake, smooth and delicious.”

This recipe was part of the chef's monthly demo series.

This is a perfect end to a romantic dinner.

  • ½ cup water
  • 1¾ ounces butter, unsalted
  • ½ cup flour
  • 1 egg, large
  • 10 ounces creamy Brie (center), with skin on
  • Pinch each of black pepper and salt
  • Cup of sugar
  • Cup of heavy cream
  • Good vanilla ice cream
  1. Preheat oven to 400 degrees.
  2. To make the Pate a Choux, start with bringing the water and butter to a boil. Add a pinch each of salt and black pepper. Add flour all at once. Once you obtain a smooth paste, transfer to a bowl.
  3. Add the egg and mix until smooth. Add the Brie. The Brie should either be at room temperature, or you can mix the Brie into the warm Pate a Choux before adding the egg.
  4. Stuff the mixture into a pastry bag with a plain tip, and on a sheet pan covered with parchment paper, squirt the mixture into a 4” circle, starting from the center and swirling it around, so it looks like a snail shell.
  5. Bake for 15 minutes.
  6. Meanwhile, to make the caramel sauce, in a pan mix the sugar and cream and cook over medium-high heat until the sauce browns and thickens.
  7. Top the puffs with caramel and ice cream.
  8. Serve with champagne or rosé.

Serves 4-8 people

From Chef Jacky Robert’s demo series benefiting “Chefs Feed Kids” foundation

Petit Robert Bistro

Advertisement