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:

1 to 2 ounces brie, cut into 1/4-inch dice

1 carrot, peeled, and cut into 1/4- to 1/2-inch disks

1 tablespoon roughly chopped fresh chervil

2 large eggs

1 teaspoon granulated sugar

1/2 teaspoon salt

1/2 cup unbleached all-purpose flour

1/2 stick (4 tablespoons) unsalted butter

Equipment:

oven

sauce pan

blender

wooden spoon

frying pan

pot

bowl

ice cream scoop

baking paper

baking sheet

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:

Quickview
41k Calories
1g Protein
2g Total Fat
2g Carbs
0% Health Score
Limit These
Calories
41k
2%

Fat
2g
4%

  Saturated Fat
1g
11%

Carbohydrates
2g
1%

  Sugar
0.35g
0%

Cholesterol
23mg
8%

Sodium
69mg
3%

Get Enough Of These
Protein
1g
3%

Vitamin A
572IU
11%

Selenium
2µg
4%

Vitamin B2
0.03mg
2%

Phosphorus
16mg
2%

Manganese
0.03mg
2%

Folate
5µg
1%

Vitamin B12
0.07µg
1%

Iron
0.19mg
1%

Vitamin B5
0.1mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Restaurant Style Salsa
Golden Sunshine Dairy-Free Pancakes
Roasted Mushrooms with Rosemary and Garlic
Chicken and Vegetable Lo Mein
Andrew Carmellini's Chicken Pot Pie
Mini Fruit Tarts
Saucy Stir-Fry Pork
Eggs in Purgatory
Lemon Blueberry Cheesecake French Toast Streusel Muffins
The Best Chicken Parmesan
Food Trivia

One fast food hamburger may contain meat from 100 different cows.

Food Joke

Juan was driving down a country lane in his pickup when suddenly a chicken darted into the road in front of him. He slammed on his brakes, but realized that the chicken wasspeeding off down the road at about 30 miles an hour. Intrigued, he tried to follow the bird with his truck, but he couldn`t catch up to the accelerating chicken. Seeing itturn into a small farm, Juan followed it. To his astonishment, he realized that the chicken had three legs. Looking around the small farm, he noticed that ALL of thechickens had three legs.The farmer came out of his house, and Juan said, "Three-legged chickens? That`s astonishing!"The farmer replied, "Yep. I bred `em that way because I love drumsticks."Juan was curious. "How does a three-legged chicken taste?"The farmer smiled. "Dunno. Haven`t been able to catch one yet."

Popular Recipes
Peach Slow Cooker Dessert

Dine and Dish

Almond Ice Cream Cups

Taste of Home

Avocado Salsa Chicken : Dress up your chicken tonight

Weary Chef

Turnip Soup

Home Cooking Adventure

Red Curry Pumpkin Soup

Feed Me Phoebe