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Deliciously Gooey Baked Camembert recipe

Simple to make, packed with flavour, absolutely delicious, hot, melted baked Camembert recipe… dip your crusty baguette into the gooey goodness for complete satisfaction.

Boozy baked Camembert

For a really easy alternative that’s perfect for festive occasions…

250g Camembert (you can also use Brie)
Bunch fresh thyme
2 cloves of garlic
1 tablespoons maple syrup (or honey)
1 tablespoon brandy

Unwrap the cheese and then place back in the box. Tie some string around the box so it keeps its shape.

Make small incisions in the top of the cheese. Peel and finely slice the garlic and poke it into the Camembert with a few small sprigs of thyme.

Mix the honey and brandy together and drizzle over the cheese.

Bake at 170°C for around 20 minutes. Serve with bread or crackers for dipping.

Baked Camembert in puff pastry

Puff pastry
250g Camembert
Bunch fresh thyme
2 cloves of garlic
1 to 2 tablespoons maple syrup (or honey)
black pepper
1 egg

Cut the pastry into a circle large enough to enclose the camembert. Place camembert in the middle of the pastry, fold the pastry up over the cheese and crimp the edges to secure it.

With a sharp knife make small incisions in the top of the cheese. Peel and finely slice the garlic, and stud the camembert with the garlic and small sprigs of thyme. The garlic & thyme should be pushed into half its depth.

Drizzle the cheese with the maple syrup (or honey), grind fresh black pepper over it, then brush the pastry with beaten egg.

Bake at 170°C for around 20 minutes or until the pastry is golden brown and the cheese is runny. Ready to serve!

Serving Suggestion

Makes a good starter for sharing, or great party food. Serve with crusty or toasted baguette, grissini breadsticks or anything else you fancy dipping into it!

Want more easy cheesy recipes?

Reblochon pie

Gougères – totally yum!

Goats cheese and honey southern French toastie!

Michel Roux Jr’s masterchef Croque Monsieur recipe

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