Brie en croûte with caramelized pears and Éphémère Pear beer





Brie en croûte

• 1 round puff pastry of 250 gr, thawed

• 1 brie double cream cheese, 450 gr

• 1 egg white

• 2 tbsp. butter

• 1 ripe Bartlett pear, cut in half lenthwise and in 3-4 mm slices

• 3 tbsp. maple syrup

• 3 tbsp. Éphémère Pear

• 1/4 cup pecans, coarsely chopped

• 1/4 cup dried cranberrie

A participation of

Samuel Joubert



• Preheat over at 410°F.

• Spread puff pastry and place brie cheese in the middle.  Fold pastry over. 

• Brush pastry sides with egg white and place on a cookie sheet covered with parchment paper. Cook for 30-35 minutes, until crust is golden.  Take out of the oven and let sit for 5 minutes.

• When 10 minutes remain for the baking of the cheese, start preparing the pears.

• Melt butter in a pan, over medium heat. Add the pears with 2 tbsp. of maple syrup and 2 tbsp. of beer and mix. Cook for 8 minutes while stirring gently.  

• Add the pecans and the cranberries and the rest of the syrup and the beer and stir gently. Cook for 2 minutes and remove from heat.

• Place the cheese on a plate and pour the mix over the top.  Serve immediately !

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