<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>281820</id>
  <title>puff pastry/brie question</title>
  <published_at>Sun Dec 18 17:17:05 -0800 2005</published_at>
  <post_count>2</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>1500465</id>
        <content>Can I assemble a brie en croute in advance and then leave it in the fridge for a few hours, or does it need to be baked soon after thawing?</content>
        <published_at>Sun Dec 18 17:17:05 -0800 2005</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>gc</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>1500468</id>
      <content>Thaw it in the fridge and you can leave it for many hours without any problem.</content>
      <published_at>Sun Dec 18 17:38:08 -0800 2005</published_at>
      <parent_id>1500465</parent_id>
      <user>
        <id>0</id>
        <name>deborah</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1500469</id>
      <content>Are you using Pepperidge Farms puff pastry or something like that and are not using a prepared brie en croute? If you are using the pre-pared puff pastry you will need to defrost it before rolling it out to enrobe the brie. You can then refrigerate it until you are ready to bake it, I'd cover it with plastic wrap to help keep it drom drying out and you might want to put a nice egg wash on it to give it a nice sheen.</content>
      <published_at>Sun Dec 18 17:38:42 -0800 2005</published_at>
      <parent_id>1500465</parent_id>
      <user>
        <id>0</id>
        <name>Candy</name>
      </user>
    </post>
  </posts>
</topic>
