Brie en Croute

[dnjan]

I stumbled upon a description of a Brie en Croute in a restaurant review, and it sounded interesting.
I would like to try it the next time I have some bread dough going. Does anyone have experiences/advice they would be willing to share?

Thanks in advance!

 

[Chasseur]

I love them, but I love just about anything in a pie or dough crust/pocket!

I love it as a mean with a side salad.

Many people put a little fruit or jam inside on the cheese before wrapping in dough. While I do not mind the jam, when I make it I do not add it.

 

[dnjan]

I probably wouldn't do the fruit inside - possibly just a sauce drizzled on the top crust. The restaurant review I read mentioned a balsamic reduction sauce.

Any hints on the preparation? I was just going to line a small, fairly straight-sided glass bowl with bread dough, plop the brie inside, and then put a covering of bread dough. Let rise for a while, and then bake.
Is the normal 425 or so for crusty bread a good baking temperature?