Henry and Anna - Whipped Brie
with Truffle and Shallots
Prep time: 40 mins (+1½ hours proving)
Cook time: 1 hour
300g shallots, peeled, halved
1 tbs olive oil
185ml (¾ cup) red wine vinegar
1 tbs balsamic vinegar
100g golden caster sugar
500g brie, at room temperature
180ml thickened cream
30g black truffle, finely grated
500g (31/3 cups) bread flour, plus extra, to dust
2 tsp dried yeast
1 tsp salt
½ tsp caster sugar
1. To make whipped brie, scrape cheese into the bowl of an electric mixer fitted with a whisk attachment. Discard rind. Whisk for 2 minutes or until softened. Add remaining ingredients and whisk on low speed. Increase speed and whisk for a further 1-2 minutes or until mixture is light and creamy. Set aside until needed.
2. To make bread, combine all ingredients in a bowl. Gradually stir in 375ml (1½ cups) warm water until a dough forms. Turn out onto a lightly floured work surface and knead for 10 minutes or until dough is smooth and elastic. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
3. Line an oven tray with baking paper. Punch down dough and knead for a further 10 minutes. Divide into 16 portions. Shape portions into baguette-shaped loaves and place on prepared tray. Cover with a tea towel and set aside in a warm, draught-free place for a further 30 minutes.
4. Preheat oven to 180C.
5. Place eschalots in a large bowl and drizzle with oil. Season and toss to coat. Place on an oven tray and roast for 25 minutes or until very tender.
6. Place vinegars and sugar in a large frying pan over low heat and stir until sugar dissolves. Add shallots and cook, stirring occasionally, for 10-15 minutes or until lightly caramelised.
7. Increase oven to 200C and bake loaves for 15-20 minutes or until crisp, golden and cooked through.
8. Thickly slice bread and place on serving plates with whipped brie and shallots. Serve.