Brioche with pesto and hot camembert

I’ve been baking my camemberts for a long time to enjoy them hot while dipping pieces of brioche in them. Surprisingly, I have never published the recipe yet. In fact, it’s not that surprising, since it’s a dish that I prepare on winter evenings, those when you only need to warm up and when you forget the idea of ​​cooking. a photo.

This time, I imagined a crown of brioche garnished with pesto. I was inspired by the famous brioche to peel for this. I can guarantee you that this way of doing things is definitely adopted at home. We have adored!
The brioche is super soft and deliciously flavored with the pesto that I chose to make with watercress and walnuts. Inevitably, in this season, we forget basil, and watercress lends itself perfectly to pesto.

This dish can be put on the table as an aperitif. Everyone can take a piece of brioche and accompany it with hot, runny cheese. With a good beer, it’s great!
It can also be served as a dinner, with a small endive salad with walnut oil. That’s what I did.

Every cheese lover should love it.

Brioche with pesto and hot camembert:

Watercress and walnut pesto:

1 bunch watercress
40 g walnuts
1 good clove of garlic
olive oil
salt

Remove the largest stalks and put the washed and well-dried watercress in the blender.
Add the garlic, nuts, salt and a little oil.
Blend until you have a nice texture. Add a little oil as needed.

Brioche:

90g milk
2 eggs
10g of sugar
350g T45 flour
1 heaped tsp dehydrated baker’s yeast
salt
50g cold butter
1 pie chart


I used my Thermomix, but do as you normally do!

In the bowl, heat the milk, eggs, yeast and sugar to 37°C.
Add the flour and knead for 5 minutes. After 1 minute of kneading, add the butter in pieces through the opening.


Leave to rise in the closed bowl for 45 minutes.

Place the camembert in the center of a greased dish.

Place the dough on a lightly floured work surface and roll out into a large rectangle.
Generously spread half of the rectangle with pesto and close with the other half.
Cut the dough into small squares of about 5 cm and arrange them all around the cheese without squeezing them. I kept the wooden box but it can also be removed.

Film and let rise for another 45 minutes.

Preheat the oven to 180°C.

Drizzle the brioche with a drizzle of olive oil and sprinkle with a little fleur de sel.

Cook for about 20 minutes. The cheese should be well melted and the brioche slightly golden.

Serve immediately.



To finish: you will have pesto left over, but you can use it for example on toast or with pasta. It is then possible to add cheese (parmesan, cantal…).

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