Every time Frank and I visit our dear friends Rosanna and Dominique in Normandy, there is one non-negotiable routine: a stroll down to La P'tite Boulange in Vimoutiers. It’s about a six-block walk through town, and with Rosanna and Dominique by our side, it’s a delightful, slow-paced affair. They know virtually everyone in town, turning a simple errand into a warm exchange of neighborhood greetings.
My French is passable—just enough to say hello and ensure basic needs are met—but small-town rural France thrives on real connection. Walking with locals who know the heartbeat of the village makes every visit to the bakery feel like coming home.
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Why Camembert En Croûte Outshines Baked Brie
Vimoutiers happens to be the birthplace of Camembert, and the locals take immense pride in their cheese. They have every right to boast—authentic Camembert de Normandie is in a league of its own. As it ages, it develops a deep, robust flavor profile that gets delightfully strong. Sadly, true raw-milk Camembert isn't exported to the US, though high-quality domestic versions can come remarkably close.
If you’ve only ever had baked Brie, prepare for an upgrade. Camembert en croûte is deceptively easy to make, but the depth of flavor makes baked Brie pale in comparison. Plus, unlike Brie, Camembert’s bloomy rind actually tastes incredible, adding a rich, earthy note that balances the buttery puff pastry.
Camembert en Croûte Recipe
Prep time: 10 mins | Bake time: 20 mins | Servings: 4–6
Ingredients
- 320g (3/4 lb) puff pastry sheet, thawed
- 250g (1/2 lb) whole Camembert wheel
- 90ml (6 tbsp) red currant jelly
- Fresh thyme leaves
- 1 egg, whisked (for egg wash)
Instructions
- Preheat your oven to 200°C / 390°F and line a baking tray with parchment paper.
- Roll out the puff pastry on a lightly floured surface into a sheet large enough to fully wrap the cheese wheel.
- Assemble: Place the whole Camembert wheel right in the center of the pastry. Sprinkle the top of the cheese generously with fresh thyme leaves.
- Wrap: Fold the pastry up and over the cheese, sealing the edges neatly around the top. Trim any excess pastry. (Tip: Use pastry cutouts to decorate the top).
- Egg Wash & Bake: Brush the pastry evenly with the whisked egg wash for a rich, golden finish. Place the wrapped cheese onto your baking tray and bake for 20 minutes, or until the pastry is puffed, crisp, and deep golden brown.
- Rest & Serve: Allow the cheese to cool for 5 to 10 minutes before slicing into it. Serve warm alongside a crisp watercress salad and red currant jelly.
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