📝 About This Recipe
Hailing from the shores of Lake Geneva, the Malakoff is a legendary Swiss delicacy—a decadent, deep-fried cheese dome that is crispy on the outside and molten at its heart. Originally created by Swiss mercenaries returning from the Crimean War, this dish celebrates the rich, nutty profile of aged Gruyère balanced with a hint of nutmeg and white wine. It is the ultimate indulgence for cheese lovers, offering a sophisticated texture play that elevates simple dairy into a gourmet masterpiece.
🥗 Ingredients
The Cheese Base
- 400 grams Le Vieux Gruyère AOP (finely grated, aged at least 12 months)
- 2 tablespoons All-purpose flour (to bind the cheese)
- 1/4 cup Dry white wine (Chasselas or Pinot Grigio) (at room temperature)
- 1 tablespoon Kirsch (Cherry Brandy) (optional, for authentic Swiss aroma)
- 1 Garlic clove (finely minced into a paste)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black pepper (freshly cracked)
The Binding & Coating
- 2 Large eggs (separated into yolks and whites)
- 12 slices White sandwich bread (cut into 3-inch circles using a cookie cutter)
- 1 cup Fine breadcrumbs (for a thin, even crust)
- 1 liter Peanut or Sunflower oil (for deep frying)
Traditional Accompaniments
- 12 pieces Cornichons (chilled)
- 12 pieces Pickled pearl onions (drained)
- 1 bunch Fresh parsley (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the finely grated Gruyère with the two tablespoons of flour, tossing well to ensure every strand of cheese is lightly coated.
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2
Add the minced garlic, nutmeg, and black pepper to the cheese mixture, stirring gently to distribute the aromatics.
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3
In a separate small bowl, whisk the egg yolks with the white wine and Kirsch until smooth. Pour this liquid over the cheese and mix with a wooden spoon until a thick, pliable paste forms.
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4
In a clean glass bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture in two batches; this provides the 'lift' that makes the Malakoff airy.
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5
Place the cheese mixture in the refrigerator for 20-30 minutes. This chilling period is crucial as it allows the fats to stabilize, making it easier to shape.
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6
Using a round cookie cutter (approx. 3 inches), cut circles out of the white bread slices. These will serve as the base for your cheese domes.
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7
Take about 2 tablespoons of the chilled cheese mixture and form it into a smooth dome shape directly on top of a bread circle. Smooth the edges so the cheese meets the bread perfectly.
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8
Lightly dust the cheese dome (not the bread bottom) with fine breadcrumbs, pressing very gently so they adhere.
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9
Heat the frying oil in a deep pot or fryer to exactly 170°C (340°F). Use a thermometer to ensure precision.
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10
Carefully place 2-3 Malakoffs into the hot oil, bread side down first. After 30 seconds, use a slotted spoon to gently flip them so the cheese side is submerged.
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11
Fry for 3-4 minutes, turning occasionally, until the cheese dome is golden brown and has puffed up significantly.
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12
Remove with a slotted spoon and drain on a wire rack lined with paper towels for 1 minute before serving to allow the heat to even out.
💡 Chef's Tips
Always use authentic Gruyère AOP for the correct melting point and flavor profile. If the cheese mixture is too soft to shape, add an extra teaspoon of flour and chill for another 10 minutes. Do not overcrowd the fryer, as this drops the oil temperature and results in greasy Malakoffs. Ensure the bread is slightly stale or toasted very lightly to provide a sturdy base that won't disintegrate in the oil. For a vegetarian version, ensure the Gruyère is made with microbial rennet.
🍽️ Serving Suggestions
Serve hot with a side of crisp cornichons and pickled onions to cut through the richness. Pair with a glass of chilled Swiss Fendant or a dry Riesling. A light green salad with a sharp mustard vinaigrette is the perfect textural contrast. Traditionally served as an appetizer, but three Malakoffs make a substantial and decadent main course. Dust with a tiny pinch of paprika just before serving for a pop of color.