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Baked Camembert | Crispy with Lingonberries
(0)
25 min
Quick
Knuspr-Küche
Außen herrlich kross und goldbraun paniert, innen cremig-schmelzend: Gebackener Camembert mit fruchtigen Wildpreiselbeeren und knusprigem Toast ist der geliebte Traditionsklassiker für den perfekten Sonntagsbrunch.
Ingredients
Preparation method
Preparation & Breading
Set up three shallow bowls for the breading station: Place the flour in the first bowl. Thoroughly whisk the eggs with a pinch of salt and pepper in the second bowl. Fill the third bowl with the breadcrumbs.
First, coat the Camembert wheels all over in flour and gently tap off any excess. Then dip them in the whisked egg so that the cheese wheels are completely coated, and roll thoroughly in the breadcrumbs.
For a perfect, leak-proof crispy crust, dip the cheese wheels in the egg a second time and carefully bread them in the breadcrumbs once more. Gently press the breading onto the edges.
Chef's tip
Double breading works best: Coating twice in egg and breadcrumbs seals the breading completely so that the deliciously creamy cheese does not leak into the pan while frying.
Alternatively in the oven: Place the breaded Camemberts on a baking sheet lined with baking paper, drizzle with a little melted butter, and bake at 200 °C top/bottom heat for about 10–12 minutes.
30 min
Under an hour
