"Thank you for a fantastic week! I'm so glad I finally made it to the Walnut Grove. I've learned so much, thank you for helping us to think about cooking in a new way. I wish you all sucess for the future."
1. Cut the pastry into a circle large enough to enclose the camembert (see picture below). Place camember in the middle of the pastry, fold the pastry up over the cheese and crimp the edges to secure it.
2. With a sharp knife make small incisions in the top of the cheese. Peel and finely slice the garlic, and stud the camembert with the garlic and small sprigs of thyme. The garlic & thyme should be pushed into half it's depth.
3. Drizzle the cheese with the maple syrup (or honey), grind fresh black pepper over it, then brush the pastry with beaten egg.
4. Bake at 170°C for around 20 mins or until the pastry is golden brown and the cheese is runny. Ready to serve!
Makes a good starter to be shared or is great party food, can be served with toasted baguette, grissini breadsticks or anything else you fancy dipping into it! We have also done this with honey and it is stunning, our favorite honey is manuka honey from New Zealand, but any honey good quality honey will be fine.
This can be prepared up to a day in advanced and cooked to order.
Cooking courses and gourmet vacations available at
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.