Lightly oil a clean bowl and place the dough inside. Cover with a clean tea towel and leave in a warm place for around 2 hours until doubled in size
Turn the dough out onto a lightly floured work surface and knock back. Dived into small balls each weighing around 30g (1 oz). You will end up with approximately 27-28 balls
Lay baking parchment on a large baking sheet
Take the Camembert out of it's case and wrapper, then push it back into 1 half of the wooden case it came in, then place in the centre of the baking sheet
Using floured hands, roll each portion of dough into a ball and place arund the Camembert in 2 concentric circles
Cover loosely with a large plastic bag and leave to prove for 30-40 minutes until well risen
Meanwhile, preheat the oven to 210C/ 410F/ GM 6 ½
Beat the egg and use to glaze the dough (use a silicon brush and wipe gently over the dough balls to retain the good rise
Top the cheese with the pesto and slide the baking sheet carefully into the oven
Let cook for 20 minutes, then test the dough balls are cooked by using a digital food thermometer, such as a Thermapen, to check the temperature. It should be between 88C/ 190F and 93C/ 199F to be cooked sufficiently. If below 88C/ 190F, return to the oven, cook for a few more minutes and retest While the wreath is cooking make the garlic butter: finely chop the basil and crush the garlic clove then mash into the butter using a fork
Once the wreath is baked, remove from the oven and brush the garlic butter over the dough balls using a silicon brush
Serve immediately