Pregnant Camembert

TO MAKE THE SHORTCRUST PASTRY: In a bowl, mix the sifted flour and the cold butter cut into small cubes, until you get a sandy mixture. Add the salt and one egg. Mix with your hands until the dough comes together. We make a ball and let it rest in the refrigerator in a bowl covered with plastic wrap for 1 hour. After this time, stretch the dough slowly (so that it does not get warm and become soft) on a baking paper, with the help of a rolling pin.

Cut the cheese horizontally in half and fill with the caramelized onion. Cover the cheese again and add the truffle sauce on top. NOTE: I caramelize the onion leaving it over low heat for 15-20 minutes with a drizzle of oil and with the pan covered. You can add a little cognac.

Wrap the camembert with the shortcrust pastry as if it were a kind of sack.

We paint it with beaten egg.

Bake at 200 degrees for 15-20 minutes or until golden brown, ready to enjoy!