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1
Adjust the rack to the middle position and preheat the oven to 400u00b0F.
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2
Add carrots to medium saucepan and cover with cold salted water. Bring to a boil over medium high heat. Boil for until extremely tender, about 20 minutes, and drain.
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3
Add carrots and 1/2 cup water to blender and blend until completely smooth.
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4
Place carrot mixture in a medium saucepan and add the butter. Cover, and bring to boil over medium-high heat. Take pan off heat, and dump in flour. Stir vigorously with wooden spoon to combine. Return pot to medium-low heat, and stir with wooden spoon until dough pulls away from sides of pan and forms a ball, about 1 minute.
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5
Place dough in a bowl, and add 1 egg at a time, stirring with wooden spoon to thoroughly incorporate each egg. Stir in chopped chervil. Dough will be thick and sticky.
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6
Use a small ice cream scoop to make about 20 to 22 balls of dough on a rimmed baking sheet lined with parchment paper. Press one piece of brie into center of each ball. Use a wet finger to press down any edges of pastry that may burn.
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7
Bake for 10 minutes, then lower heat to 350u00b0 and cook until puffed and golden, about 30 minutes longer.
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8
Serve immediately, or make a slit in the puff and insert another cube of brie while the puffs are still extremely hot. Close, and the brie will melt inside.
