Truffled Brie Recipe

Prepare oven and Brie

Preheat oven to 350°F (175°C). If Brie is in a wooden box, remove any paper wrapper and place the wheel back into the box (bottom only) or onto a small ovenproof dish lined with parchment. Score the top rind of the Brie in a shallow crosshatch with a sharp knife to help flavors penetrate.

Flavor the cheese

Brush the scored top lightly with the beaten egg wash (this helps any thyme or truffle oil adhere and gives a glossy finish). Sprinkle the thyme leaves evenly over the top and crack a little black pepper. Drizzle the white truffle oil over the top of the wheel, letting it seep into the score marks.

Bake

Bake on a baking sheet or in the dish for 10–12 minutes, until the center is soft and just begins to wobble but not fully collapse. Watch closely after 10 minutes to avoid over-melting.

Rest and finish

Remove from oven and let rest 2–3 minutes. Transfer to a serving board. If desired, lightly brush exposed edges with a touch more truffle oil just before serving.

Prepare tools

Line a baking sheet with parchment paper and lightly grease or spray. Have the baking soda sifted into a small bowl and vanilla ready.

Cook sugar syrup

In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves. Once dissolved, stop stirring and clip on a candy thermometer (if available). Increase heat to medium-high and bring to a boil until the mixture reaches 300°F (149°C) — hard crack stage — or until it is a deep golden color (about 6–8 minutes). Keep an eye to prevent burning.

Add baking soda

Remove the pan from heat immediately. Quickly whisk in the sifted baking soda and vanilla extract — the mixture will foam and expand. Work quickly to pour the foam onto the prepared parchment in one motion to create an airy honeycomb slab.

Cool and break

Let cool completely (about 15–20 minutes). Once hardened, gently break into bite-sized pieces using the back of a spoon or your hands. Store in an airtight container if not using immediately.

If using store-bought

Arrange crackers on the serving board around the baked Brie. Optionally brush very lightly with olive oil and sprinkle a tiny pinch of flaky sea salt for extra flavor.

If toasting (optional)

Preheat oven to 325°F (160°C). Lay crackers in a single layer on a baking sheet and bake 4–6 minutes just to warm and crisp. Remove, cool slightly, and sprinkle with flaky sea salt if desired.

Place the baked truffled Brie in the center of a serving board. Arrange buckwheat crackers around the wheel. Nestle pieces of honeycomb on the board — some whole pieces for crunch and some crushed for scattering over crackers or the Brie. To serve, break the Brie open with a knife so the warm interior oozes, spoon a small shard of honeycomb onto a cracker, add a smear of melted Brie and enjoy with the subtle truffle aroma.