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Brie Cheese Puff recipe from Petit Robert Bistro

The savory meets the sweet with Chef Jacky's take on a Pate a Choux.
The savory meets the sweet with Chef Jacky's take on a Pate a Choux.
Sandi Miller

“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

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