Café-Style Wild Mushroom & Melted Brie Chaussons

Instructions

1. 1

   Grate 200g frozen cultured butter into a bowl containing 250g all-purpose flour and 1 tsp kosher salt. Toss to coat the shreds—butter is not a garnish, it is the entire architecture of your flake. Drizzle in 100ml ice water and squeeze just until shaggy. Roll into a rough rectangle on your counter, fold it like a business letter, rotate 90 degrees, and repeat the fold twice more. Wrap it tightly and get it into the fridge.

   10 min

   Tip: Work quickly so the butter stays cold. If it starts melting, pop everything in the freezer for 5 minutes.

2. 2

   While the dough chills, heat 1 tbsp olive oil in a wide cast-iron skillet over medium-high heat. Tear 300g mixed wild mushrooms into bite-sized pieces and drop them in. Do not crowd the pan, and do not stir them. We want a hard sear, not a sad steam. Let them go undisturbed for 4 minutes.

   5 min

   Tip: Tearing mushrooms instead of slicing them creates craggy edges that crisp up beautifully in the pan.

3. 3

   Once the mushrooms have a deep, unapologetic brown crust, give them a toss. Stir in 1 tbsp fresh thyme leaves and 1/2 tsp kosher salt. Deglaze the pan with 1 tbsp apple cider vinegar, scraping up the browned bits from the bottom. Transfer to a plate to cool completely.

   8 min

   Tip: Cooling the filling is non-negotiable. Hot mushrooms will melt your dough's butter before it hits the oven.

4. 4

   Preheat your oven to 400°F (200°C). Slice 150g double-cream Brie into thick slabs. The fridge is your friend here—let time do the work and allow the dough to rest a full 30 minutes total while the oven preheats. This relaxes the gluten so your pastry does not bake up tight like a bad alibi.

   17 min

   Tip: Keep the Brie in the fridge until the very last second so it holds its shape during assembly.

5. 5

   On a lightly floured surface, roll the chilled dough into a 12x12-inch square. Cut into 4 equal smaller squares. Smear 2 tbsp Dijon mustard evenly across the centers. Divide the Brie slabs and cooled mushroom mixture among the squares, keeping the borders clean.

   10 min

   Tip: If the dough shrinks back when you roll it, walk away for 5 minutes. Don't fight it.

6. 6

   Fold each square diagonally corner-to-corner to form a triangle—these are your chaussons, or turnovers. Crimp the edges firmly with a fork to seal. Beat 1 egg and brush it generously over the tops. Sprinkle with 1 tsp flaky sea salt and score a small vent hole in each pastry so steam can escape.

   5 min

   Tip: Avoid getting egg wash on the cut edges of the pastry; it acts like glue and stops the rough puff from rising.

7. 7

   Bake for 25 minutes until puffed, shatteringly crisp, and deeply golden. The cheese might bubble through the vents—this is a good thing. Let them cool slightly on a wire rack before eating, as molten Brie is a hazard.

   25 min

   Tip: Look for a rich mahogany color on the crust. Pale pastry is underbaked pastry.