Crème brûlée with Munster cheese

Braided Brioche with Munster cheese

20 min
40 min
8 people

Ermitage cheese used : Munster

Discover this cheese

Share or keep
this product page


  • 125g of Munster Ermitage
  • cream 25cl of liquid cream
  • morels 150g of morels
  • flour 500g of wheat flour
  • Backpulver 1 bag of dehydrated baker's yeast
  • milk 20cl of milk
  • butter 100g of butter
  • egg 1 egg
  • egg 1 yellow of egg
  • salt ½ tablespoon of Salt


  1. Place the flour, yeast, salt, milk, egg and chopped butter in the bowl of a food processor or mixing bowl and knead until it forms a smooth ball.
  2. Cover and leave the dough to rest for 3 hours, it should double in size.
  3. Melt the Munster cheese with the cream over a low heat.
  4. Meanwhile, fry the morels in a little fat for 10 minutes. Cut them into small pieces and pour into the cheese sauce.
  5. Let the sauce cool and thicken in the refrigerator.
  6. Roll out the dough on a floured work surface into a rectangle of about 50×30cm.
  7. Spread the cheese cream and roll out the pastry along the longest edge.
  8. Cut the resulting sausage in half lengthwise and braid the 2 pieces (passing them one under the other).
  9. Form a circle and stick the two ends together.
  10. Brush with egg yolk.
  11. Leave to rest for 30 minutes, then bake for 30 minutes at 180°C, then lower the oven temperature to 160°C and continue baking for 10 minutes. Allow to cool completely.