Camembert au figues et noisettes

We used to buy these prepared camembert cheeses at one of the two famous cheese specialty shops in town ("Betty" in Toulouse/France). The owner was kind enough to share the (simple) recipe with us.

  • Preparation time: 20 minutes
  • Make the filling 1-2 days ahead!
  • Assembly time: 20 minutes


  • 1 camembert cheese - kept in the refrigerator
  • standard 250 grams (1/2 lb), 10 cm (4 inch) diameter
  • 125 gram (4.5 oz) mascarpone
  • a standard 250 gram tub is enough for two standard camemberts
  • 75 grams (3 oz) dried figs
  • keep one fig for decorating the top of the cheese
  • do not use dried figs that were harvested in biblical times and are hard!
  • 75 grams (3 oz) shelled, whole hazelnuts
  • to remove skins, wrap warmed up hazelnuts in a dish towel and let them sit for 5 to 10 minutes. Then rub vigorously in the towel.
  • keep one or two hazelnuts for decorating the top of the cheese



  • medium size bowl (1 liter / 1 quart)


  • Make the filling:
  • cut the hazelnuts into large pieces (half or quartered; just in half if the nuts are small)
  • remove the stem from the figs and cut the figs into pieces that are about 1 cm (3/8 inch) in size
  • put the mascarpone in the bowl, mash it, and blend in the nuts and figs
  • keep in the refrigerator for at least one day, for the flavors to blend.

  • Assemble the camembert:
  • cut the (cold) camembert at half height into two round slices
  • put the mascarpone mix in the middle of the bottom half of the cheese
  • work the mascarpone mix across the cheese, to get even thickness and a straight edge
  • the filling should make a layer of about 2 cm (3/4 inch)
  • put the other half of the cheese back on top of the mascarpone, and clean up the edge of the filling
  • decorate the top of the cheese with a small fig (stem removed, butterflied) or several hazelnut halves
  • put back into the fridge


  • Take out of the refigerator 30 minutes before serving.

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©2004-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.