Puff Pastry Brie or Camembert

Unroll the puff pastry so it is 0.5 cm thick

Cut out two circles: one 15 cm in diameter and one 17.5 cm

Cover and refrigerate for 30 minutes

Make a ball with the leftover pastry and refrigerate as well

Roll out the leftover pastry until it is very firm, but not frozen

Cut into flower or leaf shapes using a cookie cutter

Place the cheese and decorations in the freezer for 20 minutes (not longer)

Put the smaller circle on a baking sheet lined with parchment paper

Place the cheese in the center

Baste the edges of the pastry with water

Cover the cheese with the larger circle of pastry and press around the base with your fingers to seal well

Refrigerate for 10 minutes

Cut a semi-circle shape around the pastry

Prepare a paper cone by rolling it around a pencil, twice or three times

Melt the top of the cone and remove the pencil

Cut a small circle at the top of the pastry and insert the cone

Baste the pastry over the cheese with beaten egg to form a design

Baste the entire surface with the remaining egg

Place in a hot oven (200°C) preheated for 20 minutes or until golden brown

Let cool for 30-40 minutes before serving to prevent the cheese from oozing out when cutting the pastry

Serves 6-8 portions