French In A Flash: Carrot And Brie Puffs

serves 22

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

PROCEDURES

1. 1 2. 2

Adjust the rack to the middle position and preheat the oven to 400F.

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.

3. 3 4. 4

Place carrot mixture in a medium saucepan and add the butter. Cover, and bring to boil over mediumhigh 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.

5. 5

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.

6. 6

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.

7. 7 8

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.