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Thanksgiving Starts Here
If you’re going to make a cheese ball for Thanksgiving, you might as well make it pretty. Thin, nutty Petit Basque florets cover this creamy pumpkin brie, and that combination of buttery cheese and sweet, spiced pumpkin is so good on toasted baguette. I know what I’m going to be thankful for this year! Pass the bread, please.
Table of Contents
Key Takeaways
- Buy a small, whole wheel of Petit Basque that fits your cheese curler. You’ll shave about 4 ounces from it. A wedge won’t work for these florets.
- Keep the Petit Basque cool and firm. Turn the cheese curler’s handle gently, without pressing hard. The blade should move around the cheese while the cheese stays in place.
- Remove the brie rind while it’s cold. Then let the brie and cream cheese soften to room temperature before blending them until smooth.
- Only add 2-3 tablespoons of the cooled pumpkin mixture. You won’t use the whole batch. Fold it in gently so you can still see the pumpkin swirls.
Tips and Tricks
How to Make Petit Basque Florets
Petit Basque is mild and nutty, with a smooth texture that shaves into delicate florets. You’ll use about 4 ounces from the wheel. If you can’t find it, these are alternatives:
- Tête de Moine: The cheese the girolle was designed for, making it a dependable choice for those thin, ruffled curls.
- Petit Agour: Another small sheep’s milk cheese. Its maker specifically recommends it for a girolle.
- Manchego: Look for a semicurado, around 3 months old. Choose a firm, smooth cheese rather than an older, crumbly Manchego.
- Gouda: A small, moderately aged wheel can also work. Look for cheese that’s still smooth and pliable, such as a four-month Gouda, rather than the hard, crumbly aged versions.
Whichever you choose, buy a small whole wheel that fits your curler. A typical wedge won’t give the blade the round surface it needs.
Making the Florets
Take the cheese wheel out of the refrigerator about 10-15 minutes before shaving. You want it cool and firm, without letting it soften all the way to room temperature.
- Trim the top. Slice off the top rind to expose a flat, level surface.
- Secure the wheel. Remove the blade, center the wheel over the spindle and slide it down with the cut side facing up. Press it firmly onto the short gripping pins underneath.
- Shave gently. Replace the blade and rest it flat against the cheese. Turn the handle clockwise with light downward pressure. The blade should move while the wheel stays still.
Watch this mounting demonstration if you’d like to see the setup.
If the wheel spins, stop. Check that it’s seated firmly on the grips and that the blade sits flat. If the grips are tearing through the bottom, don’t keep forcing the blade. Refrigerate cheese that has become soft, and make sure the wheel is secure before trying again.
Arrange the florets over the top and sides of the mound, with the ruffled edges facing outward. Handle them gently so you don’t flatten the curls. Drizzle with honey, then tuck the marigolds and fried rosemary between them.
Whipped Brie and the Pumpkin Swirl
Remove the rind while the brie is cold. It’s easier to trim without taking too much cheese with it. Then let the brie and cream cheese come to room temperature before processing. Stop and scrape down the bowl if pieces cling to the sides.
Watch the pumpkin as it thickens. Look for that deep terracotta color, stirring along the bottom and edges of the pan so it doesn’t scorch. Let it cool before adding it to the cheese.
Keep those swirls. Fold in just 2-3 tablespoons of the caramelized pumpkin. Stop while you can still see streaks running through the brie.
The extra pumpkin has breakfast plans. Spread it on buttered toast, swirl it into oatmeal or yogurt, or spoon it over waffles. Or skip straight to dessert and spoon it over vanilla ice cream. This mixture is already sweetened, spiced and cooked down, so it isn’t a direct substitute for plain pumpkin purée in baking.
Make-Ahead and Storage
Make ahead: Prepare the pumpkin mixture and whipped cheese 1-2 days ahead and refrigerate them separately in airtight containers. On serving day, let the whipped cheese soften enough to fold in the pumpkin and form the mound. Make the florets and add the honey, rosemary and marigolds close to serving for the best presentation.
Storage: Cover and refrigerate leftovers at 40°F (4°C) or below. Use leftovers within 3-4 days of preparation, including any days you made the components ahead. Keep total time out of refrigeration under two hours, or one hour above 90°F (32°C). The delicate toppings will lose some of their texture during storage.
How to Serve
Set out toasted baguette or sturdy crackers with a small serving spoon or spreader. Scoop through the florets into the pumpkin-swirled brie underneath so each bite gets both. Let the center soften enough to spread before serving.
For a holiday dinner, start with a pitcher of London Mules alongside the cheese. Follow with Prime Rib with Au Jus and Horseradish, Potato Purée and Fennel Apple Salad, then bring out Pistachio Crème Brûlée for dessert.
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Frequently Asked Questions
Tête de Moine and Petit Agour are good alternatives. You can also use a younger Manchego semicurado or a small, moderately aged Gouda that’s still smooth and pliable. See the cheese alternatives above for more help choosing a wheel.
You can use a vegetable peeler to make thin cheese shavings and arrange them over the whipped brie. The shavings won’t have the same fine, ruffled shape as girolle florets.
The bottom grips may not be holding securely, or the blade may be dragging enough to pull the cheese around. If the grips tear a channel through the bottom, stop forcing the blade. See Making the Florets for the setup and troubleshooting.
Yes. Fold 2-3 tablespoons of pumpkin pie filling directly into the whipped cheese. You’ll miss the deeper, richer flavor that develops as the pumpkin cooks down, but it works as a shortcut. Pie filling is already sweetened and spiced, so skip the sugar, honey and spices listed for the pumpkin mixture.
Prepare the pumpkin and whipped cheese separately, then assemble and decorate on serving day. The Make-Ahead and Storage section explains how to keep everything until you’re ready.
Equipment
- medium saucepan or saucier
- spatula
- Small frying pan
- slotted spoon
- Small serving plate
Ingredients
The Pumpkin Puree
- 15 oz canned pumpkin puree
- ¼ cup cane sugar
- 1 tsp freshly grated ginger
- ¼ tsp ground cinnamon, adjust to taste
- ⅓ cup honey
- 1 pinch salt
- ¼ tsp freshly grated nutmeg
The Whipped Cheese
- 8 oz triple creme brie, rind removed, room temperature
- 4 oz cream cheese
The Toppings
- Oil, as needed for frying
- 2-3 rosemary sprigs, separated into small clusters of 3-4 leaves
- Petit Basque, Gruyere or Manchego, as needed to make cheese flowers
- honey, for drizzling
- eddible micro marigolds, for garnish
Instructions
- Cook The Pumpkin: Add the pumpkin puree, sugar, ginger, cinnamon, honey, salt and nutmeg to a medium saucepan. Cook over medium heat for 20-25 minutes, stirring often, until caramelized and a deep terracotta color. Remove from the heat and let cool.15 oz canned pumpkin puree, ¼ cup cane sugar, 1 tsp freshly grated ginger, ¼ tsp ground cinnamon, ⅓ cup honey, 1 pinch salt, ¼ tsp freshly grated nutmeg
- Whip The Cheese: Add the brie and cream cheese to a food processor. Process until smooth.8 oz triple creme brie, 4 oz cream cheese
- Fry The Rosemary: Heat oil in a small frying pan for 2-3 minutes. Add the rosemary clusters and fry for 10-15 seconds. Remove with a slotted spoon and let cool.Oil, 2-3 rosemary sprigs
- Fold In The Pumpkin: Gently fold 2-3 tbsp of the cooled pumpkin mixture into the whipped cheese, leaving visible swirls of pumpkin.
- Make The Cheese Flowers: Secure the Petit Basque, Gruyere or Manchego in the center of a girolle. Turn the blade to shave the cheese into ruffled, flower-shaped curls.Petit Basque
- Assemble: Pile the whipped cheese into a tall mound on a small serving plate. Gently arrange the cheese flowers over the top and around the sides, covering the mound with the ruffled edges facing outward.
- Garnish: Drizzle generously with honey. Tuck the edible micro marigolds and fried rosemary between the cheese flowers.honey, eddible micro marigolds
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
