Carrot and Brie Puffs
- 1 carrot, peeled, and cut into 1/4- to 1/2-inch disks
- 1/2 stick (4 tablespoons) unsalted butter
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unbleached all-purpose flour
- 2 large eggs
- 1 tablespoon roughly chopped fresh chervil
- 1 to 2 ounces brie, cut into 1/4-inch dice
- Adjust the rack to the middle position and preheat the oven to 400°F.
- 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.
- Add carrots and 1/2 cup water to blender and blend until completely smooth.
- 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.
- 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.
- 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.
- Bake for 10 minutes, then lower heat to 350° and cook until puffed and golden, about 30 minutes longer.
- 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.
print this recipe