Steps to make the Edamer, Speck, and Mushroom Brisèe Crown

• To prepare the Edamer, speck, and mushroom brisèe crown, first unroll 1 roll of pre-rolled round brisèe pastry. Use a fork to prick the entire pastry, take a small bowl and place it in the center of the pastry disc. This will only serve to hold the center. Cut vertically and horizontally with a knife to form 8 triangles that will form your crown. Start preparing the crown filling. Place slices of Edamer cheese, then add thinly sliced speck. In a pan, cook the champignon mushrooms with a drizzle of extra virgin olive oil (I bought the boiled ones, natural, so if you use these drain them), add chopped parsley and a pinch of salt. Sauté them for a couple of minutes just to season them. When ready, place them on top of the speck.

  

• Finally, add some more pieces of Edamer cheese. Fold the edges slightly inward to create a frame, now take the triangles and pull them outward so the points are well attached to the pastry and do not detach during cooking. Separate the egg yolk from the white and use the yolk with a drop of milk to brush the brisèe pastry. Place the crown with parchment paper on a non-stick baking tray.

• Preheat the static oven to 392°F. Bake it for about 20 minutes, it should be nicely golden. Your Edamer, speck, and mushroom brisèe crown is ready to be served hot, but it is also delicious cold! Perfect for the upcoming Christmas holidays.