100g Strong flour
100g Butter
600ml Milk
200g Chopped onion
60g Rind less Epoisse
Cayenne pepper to taste
6 sprigs of Thyme
1 Bay leaf
Cheese Beignet recipe method
- Boil the milk with the onion, thyme, bay leaf & a pinch of pepper.
- Melt the butter, add the flour and cook out.
- Mix the milk until you have a smooth batter.
- Remove from the heat, add the cheese and season with cayenne.
- Reserve in fridge for at least 4 hours.
Serving:
Heat fryer oil to 180c
When hot dip a dessert spoon in the oil to warm and then quickly scoop the beignet mix and into the fryer.
Note: For Gruyere beignets:
Leave out the epoisse and replace with
150g Gruyere
50g Parmesan
Original recipe from a 2 Michelin star kitchen