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Baked Camembert | Crispy, Creamy Brunch Delight
(0)
20 min
Quick
Knuspr-Küche
Ein herrlich herzhafter deutscher Brunch-Klassiker: Feiner Camembert wird in goldbrauner Knusperpanier knusprig ausgebacken, bis er im Kern wunderbar zart und flüssig schmilzt. Serviert mit fruchtigen Wildpreiselbeeren und kross geröstetem Bauernbrot.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Set up three shallow bowls side by side for the breading station: place the wheat flour Type 405 in the first bowl. In the second bowl, thoroughly whisk the eggs with a pinch of fine table salt and ground black pepper. Fill the third bowl with the classic breadcrumbs.
Carefully bread both rounds of Camembert all over, one after the other: first roll them in the flour and gently tap off any excess. Next, draw them completely through the beaten egg. Then roll them evenly in the breadcrumbs, gently pressing the crumbs on.
For a guaranteed leak-proof and extra crispy crust, pass the Camemberts briefly through the egg once more and roll them in the breadcrumbs a second time. This ensures the melting cheese stays safely sealed inside during frying.
Chef's tip
Double breading is the secret to absolute indulgence: thanks to the double layer of egg and breadcrumbs, the soft, melting Camembert is guaranteed not to leak while frying.
Fresh addition: Baked Camembert tastes fantastic with a small, crisp side salad of lamb's lettuce or rocket tossed with a light oil and vinegar dressing.
30 min
Under an hour
