BWJ P&Q: Brie in Brioche and Vanilla-Hazelnut Cheesecake

Here’s the place to leave questions, comments or advice on both BWJ recipes for December…

 

3 thoughts on “BWJ P&Q: Brie in Brioche and Vanilla-Hazelnut Cheesecake

  1. I made a take on brie in brioche, subbing about a 4″ wheel of camembert for the brie and using just 1/3 recipe of the dough. since i have neither a bread machine nor a slow cooker, i did the dough in my stand mixer and put straight into the fridge to retard overnight; then caramelized the onions in the oven, using Cipollinis so they wouldn’t take all day. was a very good thanksgiving app.

  2. I used a 4″ wheel of brie and made the onions (which I sliced) in a lidded- enameled cast iron skillet in the oven (275F, a dab of olive oil and some salt – stirred once an hour until brown). I had one ball of dough left over from our previous brioche recipes – it was the perfect amount to cover the small wheel.

    It was delicious with apple slices!

  3. I had a very rough time unmolding the cheesecake (and the parchment ended up pretty soggy). I would recommend using a springform pan if you have one… (and consider some sort of bottom crust).

    Will post results tonight…

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