📝 About This Recipe
A legendary specialty from the Vaud region of Switzerland, Malakoffs are decadent, golden-fried cheese domes that boast a molten heart of aged Gruyère. Legend has it they were created by Swiss mercenaries during the Crimean War to celebrate their victory at Fort Malakoff, resulting in a dish that is as historic as it is delicious. These savory pastries offer a perfect contrast between a crunchy, wine-infused crust and a rich, gooey interior that cheese lovers will find absolutely irresistible.
🥗 Ingredients
The Cheese Mixture
- 400 grams Gruyère AOP Cheese (finely grated, preferably aged 12 months)
- 100 grams All-purpose flour (sifted)
- 50 ml Dry white wine (Swiss Chasselas or a dry Pinot Grigio)
- 3 pieces Large eggs (at room temperature)
- 1 clove Garlic (very finely minced)
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Salt (adjust based on saltiness of the cheese)
The Assembly and Coating
- 12-15 slices White sandwich bread (cut into 2-inch rounds using a cookie cutter)
- 1/2 cup All-purpose flour (for dredging)
- 2 pieces Large eggs (beaten for the egg wash)
- 1.5 cups Fine breadcrumbs (unseasoned)
- 1 liter Peanut or Canola oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the finely grated Gruyère cheese with the 100g of sifted flour. Toss thoroughly until every strand of cheese is lightly coated in flour.
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2
Add the minced garlic, ground nutmeg, black pepper, and salt to the cheese mixture. Slowly pour in the white wine while stirring with a wooden spoon.
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3
Incorporate the 3 eggs one at a time into the cheese mixture. Stir vigorously after each addition until a thick, sticky, and homogeneous paste forms.
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4
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This chilling process makes the dough easier to handle and prevents the cheese from leaking too quickly during frying.
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5
While the cheese rests, use a 2-inch circular cookie cutter to cut rounds out of the white bread slices. These will serve as the base for your Malakoffs.
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6
Take a tablespoon-sized portion of the chilled cheese mixture and shape it into a half-sphere or dome. Press this firmly onto one of the bread rounds, smoothing the edges so it adheres well.
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7
Prepare your breading station: one bowl with flour, one with the beaten eggs, and one with breadcrumbs.
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8
Carefully dredge each assembled Malakoff in flour, then dip into the egg wash, and finally coat thoroughly with breadcrumbs. Ensure the cheese dome is completely sealed.
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9
Heat the frying oil in a deep pot or fryer to 170°C (340°F). Use a thermometer to ensure the temperature is accurate.
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10
Fry the Malakoffs in small batches for 3-4 minutes, or until they are a deep golden brown and the cheese inside has become molten. Do not overcrowd the pot.
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11
Remove with a slotted spoon and drain on a wire rack or paper towels for 1 minute before serving. This allows the crust to crisp up further.
💡 Chef's Tips
Always use a high-quality Gruyère AOP for the most authentic flavor and perfect melting point. If the mixture is too sticky to handle, lightly flour your hands before shaping the domes. Ensure your oil temperature doesn't drop too low, or the Malakoffs will become greasy rather than crispy. Do not skip the bread base; it provides structural integrity and a delightful crunch to the bottom. Make sure the breading is seamless; any gaps will cause the molten cheese to escape into the oil.
🍽️ Serving Suggestions
Serve hot with a side of cornichons and pickled silver skin onions to cut through the richness. A crisp, green salad with a sharp Dijon vinaigrette makes for the perfect light accompaniment. Pair with a glass of chilled Swiss Chasselas or a dry, acidic white wine to balance the fats. Offer a small bowl of spicy mustard on the side for those who enjoy a bit of heat. Traditionally enjoyed as an appetizer, but three or four make a substantial and satisfying main course.