Ingredients
INGREDIENTS
1 sheet puff pastry, rolled out and cut into 16 squares
8 ounces brie cheese (I used Ile de France, because they sent it to me, and it worked great!)
1/4 cup heavy cream
2 tbsp honey
Preparation
Preheat your oven to 400 degrees. When the oven is heated, bake the puff pastry squares in mini muffin tins. Prick the bottoms with a fork before putting them in the oven. Bake until puffed and golden, about 10 minutes. Set aside to cool.
In a large mixing bowl, whip together the cheese, heavy cream, and one tablespoon of honey until the texture is smooth and fluffy, but still thick (about 7 minutes). Don’t use a whisk, use a regular beater.
Transfer the brie mixture to a pastry bag with a star tip. Pipe the brie mixture onto the puff pastry cups and drizzle with the remaining tablespoon of honey. Serve at room temperature.
