-
1
Grate the Gruyere and mix the cheese paste
10 minutes
Room temperature, about 20°C (68°F)
Grate the Gruyere (400 g) finely into a large bowl. Stir in the flour (30 g), salt (1 g), pepper and nutmeg, then toss with your hands until the cheese is evenly coated. Add the beaten eggs, white wine (60 ml), kirsch (15 ml) and grated garlic, and stir with a spoon until a stiff, sticky paste forms that holds its shape when scooped.
If the paste feels loose and slumps, stir in another tablespoon of flour; if it feels dry and crumbly, add a spoonful of wine.
Done when: A thick paste that stands up in a spoon and does not slide off.
-
2
Cut the bread rounds and shape the domes
10 minutes
Room temperature, about 20°C (68°F)
Cut 8 rounds about 7 cm (2.75 in) across from the bread slices and lay them on a tray. Divide the cheese paste into 8 equal portions, set one on each bread round, and shape it with wet hands into a smooth dome at least 4 cm (1.5 in) high in the centre, pressing the base firmly onto the bread so it sticks.
Wet hands stop the paste sticking to your fingers and give a smooth, even dome.
Done when: Eight even domes, smooth on top, firmly seated on their bread rounds.
-
3
Heat the oil
5 minutes
175°C (350°F)
Pour the oil (750 ml) into a deep, heavy pan to a depth of about 5 cm (2 in) and heat over medium-high heat until a thermometer reads 175°C (350°F). Line a tray with kitchen paper and set it beside the pan.
If you have no thermometer, a cube of bread should turn golden in about 30 seconds.
Done when: Oil shimmering and holding steady at 175°C (350°F).
-
4
Fry the Malakoffs cheese-side down
8 minutes
175°C (350°F)
Lower 4 domes into the oil cheese-side down with a slotted spoon and fry for about 4 minutes, turning once halfway, until the cheese crust is deep golden and the bread base is crisp. Lift out, drain briefly, and fry the second batch the same way. Keep the oil at 175°C (350°F) between batches.
Do not crowd the pan — too many domes at once cools the oil and the crust turns greasy instead of crisp.
Done when: Deep golden crust all over, bread base crisp, cheese inside fully melted.
-
5
Drain, rest and serve
2 minutes
Serve hot, about 70°C (158°F)
Set the Malakoffs on the lined tray for 2 minutes so excess oil drains and the crust sets. Serve at once, two domes per person, with cornichons and pickled onions on the side and mustard if you like.
Eat them while the centres are still molten — after 10 minutes the cheese firms up again.
Done when: Crust crisp and dry to the touch, centres soft and flowing when cut.
auto_awesome Finishing Touches & Plating
Serve at once, while the centres are still molten, with cornichons and pickled onions on the side. A Malakoff waits for no one — the first bite should be crisp outside and flowing inside.
Switzerland
40m
