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Le Chaudron recipe
Camembert-momie fantôme
Baked mummy Camembert
⏱ 25 minServes 6Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1camembert
1puff pastry
1egg yolk
2black peppercorns
2 tbsphoney
- 1 camembert
- 1 puff pastry
- 1 egg yolk
- 2 black peppercorns
- 2 tbsp honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) fan, then cut the puff pastry into thin strips about ½ cm (¼ in) wide to wrap the Camembert like bandages.
- Put the whole Camembert in the middle of the lined baking sheet and start wrapping it with pastry strips, crossing them unevenly over the top.
- Leave a small gap on top for the mummy’s eyes, then tuck the ends of the strips neatly under the cheese.
- Brush the mummy with egg yolk for a golden finish, then bake for about 20 minutes until the pastry is golden and the cheese is melting inside.
- Take the Camembert out and let it sit for 2 minutes, then stick two peppercorns in the gap with a dab of honey for the mummy’s eyes.
- Serve the mummy right away, hot and oozing, with slices of bread and a drizzle of honey, so everyone can break the bandages and dip into the melted center.
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