BarBrie: Brie Puffs with Raspberry Wine Compote

It's the 2024 Red Carpet Menu for Oscar®!

Each year I take the Academy Award's Best Picture Nominations and give them each an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is French-ish Dishes. Here’s our second appetizer!

For Barbie, it's Barbrie (with a drunKEN Raspberry Compote)
Brie Puffs with Raspberry Wine Compote

Ingredients:
Choux Pastry:
• 1/2 cup butter
• 1 cup water
• 1 cup flour
• 6 large eggs

Whipped Brie:
• 8 oz Brie, rind removed and cubed
• 2-3 tbsp heavy cream

Raspberry Wine Compote:
• 6-8 oz raspberries
• 2 tbsp white wine
• 1/2 cup seedless raspberry jam

Directions:
1. Melt butter with water in a saucepot. Add flour and stir continuously with a wooden spoon until a paste forms and comes away from the side of the pot. Cook an additional 2-3 minutes and remove from heat. Cool for a few minutes.
2. Add eggs one at a time beating well each time until it becomes shiny and smooth. Add to a piping bag fitted with a 1/2" piping tip.
3. On a parchment-lined baking sheet, pipe out small circles of dough, about 2 tbsp each. Using water, lightly tap down the peak on each. Bake at 425° for 15 minutes, then lower the oven to 375° and bake an additional 15-20 minutes, or until puffed and golden. Remove to wire rack to cool completely.
4. Place Brie and cream in a food processor (or blender) and blend until smooth. Set aside.
5. Add jam, berries, and wine to a saucepot, Mix while pressing down the berries. Let it reduce by about 1/3.
6. Assemble by opening each choux, spreading brie, and giving a dollop of raspberry compote. Garnish with fresh raspberries.

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