Placinta cu Brie au Bleu si fructe de padure – desertul cremos care cucereste din prima! Exista deserturi care te cuceresc inca dinainte sa le gusti, doar dupa miros si dupa felul in care arata, iar aceasta placinta cu Brie au Bleu Ile de France si fructe de padure este exact un astfel de rasfat. Branza Brie au Bleu Ile de France aduce acel gust fin, cremos si usor intens, specific branzeturilor frantuzesti de calitate, care transforma o simpla placinta intr-un desert elegant, dar extrem de prietenos. Cand se topeste usor printre foile fine de placinta, creeaza un interior moale si catifelat, care se potriveste perfect cu dulceata discreta a compozitiei si cu prospetimea zmeurei si afinelor. Este genul de desert care te face sa mai tai o felie, chiar daca ti-ai spus ca te opresti la una, pentru ca fiecare imbucatura are ceva special si irezistibil.

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INGREDIENTE (pentru 8 portii)

• 10 foi fine de placinta
• 100 grame unt
• 4 oua
• 125 grame Brie au Bleu Ile de France
• 300 mililitri smantana dulce
• 250 mililitri apa minerala
• 75 grame zahar
• 1 praf de sare
• 1 lingurita esenta de vanilie
• 150 grame zmeura
• 150 grame afine

Pentru aceasta reteta folosim o forma de copt cu diametrul de 24 de centimetri. Incepem prin a topi untul si a unge tava cu putin unt, cat sa fie bine pregatita. Fiecare foaie de placinta se unge cu unt topit, se pliaza lejer si se aseaza in tava, fara graba si fara dorinta de perfectiune. Repetam pasul pana cand toate foile sunt aranjate concentric, creand acea structura aerata care va sustine umplutura cremoasa.

Branza Brie au Bleu se taie in felii si se asaza printre foile de placinta, astfel incat fiecare portie sa prinda din gustul ei bogat. Intr-un bol incapator punem ouale, adaugam un praf de sare, zaharul si esenta de vanilie, apoi turnam smantana dulce si apa minerala. Amestecam bine pana cand compozitia devine omogena si usor fluida, numai buna pentru a fi turnata peste foile de placinta.

Compozitia se toarna uniform, lasand-o sa se strecoare printre straturi. Deasupra presaram zmeura si afinele, din belsug, pentru culoare, prospetime si acel contrast care face desertul cu adevarat special. Tava se introduce in cuptorul preincalzit la 180 grade Celsius si se lasa la copt aproximativ 40 de minute, pana cand placinta este frumos rumenita, iar bucataria se umple de un miros care iti spune clar ca urmeaza ceva bun.

Dupa ce este scoasa din cuptor, placinta are nevoie de cateva minute de rabdare, desi este greu sa astepti. Se serveste calduta, cand interiorul este moale si cremos, iar marginile sunt usor crocante.

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English version

Brie au Bleu and Berry Pie

Brie au Bleu and Berry Pie – the creamy dessert that wins you over from the very first bite! There are desserts that win you over even before you taste them, simply by their aroma and the way they look, and this Brie au Bleu Ile de France and berry pie is exactly that kind of indulgence. Brie au Bleu Ile de France brings that delicate, creamy and slightly intense flavor, specific to high quality French cheeses, which turns a simple pie into an elegant yet extremely friendly dessert. When it gently melts between the thin pastry sheets, it creates a soft and velvety interior that pairs perfectly with the subtle sweetness of the filling and the freshness of raspberries and blueberries. It is the kind of dessert that makes you cut another slice, even if you told yourself you would stop at one, because every bite has something special and irresistible.

INGREDIENTS (for 8 servings)

• 10 thin pastry sheets
• 100 grams butter
• 4 eggs
• 125 grams Brie au Bleu Ile de France
• 300 milliliters sweet cream
• 250 milliliters sparkling water
• 75 grams sugar
• 1 pinch of salt
• 1 teaspoon vanilla essence
• 150 grams raspberries
• 150 grams blueberries

For this recipe we use a baking pan with a diameter of 24 centimeters. We start by melting the butter and greasing the pan with a little butter, just enough to prepare it properly. Each pastry sheet is brushed with melted butter, gently folded and placed in the pan, without rushing and without the desire for perfection. We repeat this step until all the sheets are arranged concentrically, creating that airy structure that will support the creamy filling.

The Brie au Bleu cheese is sliced and placed between the pastry sheets, so that each serving captures its rich flavor. In a large bowl we place the eggs, add a pinch of salt, the sugar and the vanilla essence, then pour in the sweet cream and the sparkling water. We mix well until the mixture becomes homogeneous and slightly fluid, perfect for pouring over the pastry sheets.

The mixture is poured evenly, allowing it to flow between the layers. On top we sprinkle the raspberries and blueberries generously, for color, freshness and that contrast which makes the dessert truly special. The pan is placed in the oven preheated to 180 degrees Celsius and left to bake for approximately 40 minutes, until the pie is nicely golden and the kitchen fills with a smell that clearly tells you something good is coming.

After it is taken out of the oven, the pie needs a few minutes of patience, even though it is hard to wait. It is served warm, when the inside is soft and creamy and the edges are lightly crispy.

If you liked the recipe for Brie au Bleu and Berry Pie, we recommend that you also try: Milk Cream Baklava Roll, Aromatic Pears with Petit Camembert and Thyme or Baked Petit Brie & Mozarella Balls.

ENJOY OUR RIDE!

• Pere posate in vin fiert cu Roquefort
• Salata Nicoise
• Crumble cu pere si ciocolata
• Burger picant de fasole cu halloumi
• Salata de ardei copti