Chop the pistachios and kitchen herbs.
If necessary, remove the rind from the double cream cream cheese. Mix well with the crème fraîche, a little salt, but enough freshly ground pepper and the pistachios and herbs. Leave to cool for about 20 minutes.
Cut the brie horizontally in the middle like a cake. Spread the lower part with the cream cheese mixture and cover with the upper half of the brie. Refrigerate.
About 1 hour before serving, remove the filled Brie from the refrigerator and let it stand at room temperature so that its aroma can develop well.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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