Recipe

Appetizer

Le Malakoff Vaudois (Little gruyère beignet ) Recipe

By FDL

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Le Malakoff Vaudois (Little gruyère beignet ) Recipe
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Find out how to make these delicious gruyere beignet appetisers courtesy of two Michelin starred chef Stéphane Décotterd.

Ingredients
Ingredients
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  • Recipe category Appetizer
  • Recipe yield 1
  • Recipe cuisine French
Preparation

Grate the cheese in a salad bowl and mix it with the flour, the egg, the white wine, and the kirsch.

Season with freshly ground white pepper and grated nutmeg.

Mix well to have a homogeneous mass. Cut the bread into thin slices (1 cm thick) and spread on a thin layer of mustard.

Using a cookie cutter, detail in circles and garnish them with a generous dome of cheese mass.

Leave in the fridge a few hours.

At the moment, fry in an oil bath (fryer) at 180C °.

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