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Me and Brie have an odd relationship. I love the creamy texture and I love how well it pairs with so many other flavors. What I don’t like is the rind. I don’t like the texture at all. But, get past the rind and I am a happy camper. So I was excited to give this a try.
Let’s just say it could be better. This recipe has a couple of issues that keep it from being one I would do again even though the flavors re decent.
- Wheel Brie in the local store does not have a hole in the center, but the picture in the book looks like a hollow wheel. The recipe doesn’t describe it that way so it’s confusing when the picture looks drastically different from what you are actually going to do in the recipe. This one would definitely benefit from some in-process pictures.
- The garlic salt and brown sugar fried walnuts are okay, but the frying process as described in the recipe ends up with some slightly burned spots that are a little bitter.
- The rind makes this tough to eat without a knife. And if you don’t like the rind there is no polite way to eat this and be able to enjoy the pastry.
