Brie en Croute with Caramel Apple Filling

Preparation

1. For the filling: caramelize the sugar. Add the white wine and bring to a boil. Add the QimiQ Sauce Base and simmer until the mixture has a syrup-like consistency.
2. Add the apples and cook until tender. Remove from the heat. Add the rest of the ingredients and allow to cool.
3. For the Brioche pastry: mix the flour, sugar, yeast, and salt at low speed in a mixer with a paddle attachment until well combined. Add the eggs and QimiQ Classic and continue to mix at low speed to combine.
4. As soon as the dough starts to clump together, remove the paddle attachment and attach the dough hook. (There will still be unmixed egg and flour in the bowl). Continue to knead until the dough is firm and elastic.
5. Add the butter, a few pieces at a time and continue to mix at medium-low speed for 4 minutes.
6. Once all the butter has been added, increase the mixer speed to medium and mix for 4 minutes.
7. Allow the dough to proof for 45 minutes.
8. Roll out the pastry. Cut out two discs, one slightly larger than the Brie for the bottom and one a little larger for the top.
9. Place the cheese onto the bottom disc and pull the excess pastry up the side of the Brie.
10. Top the Brie with the chilled apple filling and cover with the second pastry disc. Push the pastry down the side of the Brie.
11. Cut a strip of the pastry wide enough to wrap around the side of the Brie. Brush the surface with the egg wash. Chill well prior to baking.
12. Bake in a pre-heated oven at 375°F for approx. 20-25 minutes until golden brown. Allow to rest for approx. 5 minutes and serve.