Butter a baking pan and line with aluminum foil. In a small bowl, combine cream cheese, salt, truffle oil, and shaved truffles; set aside.
On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick (approximately 15 inches in diameter). Using the brie as a guide, cut out one round the size of the brie for the top and cut another round 1-inch larger. Using a small cutter (any shape will do), cut out some decorative pieces.
Halve brie cheese horizontally; spread the truffle cream cheese evenly over the bottom half of the brie. Place the top half over the truffle cream cheese.
On prepared baking pan, center the brie cheese on top of the larger pastry round; wrap pastry up over brie (without stretching). Brush border with some egg and top with remaining smaller pastry round; pressing edges of dough together gently but firmly to seal. Brush top with egg.
Arrange decorative pieces over the top of the pastry dough; lightly brush with egg, being careful not to leg egg drip over edges (this would prevent them from rising). With the back of a table knife, gently score side of pastry with vertical marks (being careful not to pierce through dough). Chill brie, uncovered, 30 minutes to set egg wash.
Brie may be made to this point one day ahead and kept chilled, covered loosely.
Preheat oven to 425 degrees F.
Bake Truffled Brie in middle of oven 20 minutes or until puffed and golden brown. Remove from oven and let stand in pan on a rack about 20 minutes for a very runny melted cheese or about 40 minutes for thicker cheese. To serve, transfer to serving dish and serve with baguette, crostini, or crackers.
Serves 6 to 8 as an appetizer.
Baked Truffled Brie En Croute Recipe: https://whatscookingamerica.net/appetizers/truffledbrie.htm