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Find out how to make these delicious gruyere beignet appetisers courtesy of two Michelin starred chef Stéphane Décotterd.
- Recipe category Appetizer
- Recipe yield 1
- Recipe cuisine French
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 °.