Deep-Fried Brie or Camembert in Beignet Batter

Preparation info

  • Serves


    As a First Course
    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

Deep-fried Brie or Camembert, coated in breadcrumbs, has become standard bistro fare. I actually prefer my Brie coated in the crisp, puffed choux paste from the next recipe, which I also find much easier to use. No leaking cheese oozing out of a half-empty shell!


  • 175 g/6 oz firm Brie, Camembert, Sharpham, or other soft cheese
  • ½


Chill the soft cheese, then cut into 6 portions – wedges or cubes. Using a palette knife, smear with a 6 mm/¼ inch thick layer of batter, making sure that there are no gaps for the melting cheese to leak t