Ingredients
Malakoff base mixture
Raclette cheese, grated with a rösti grater
Gruyère cheese, grated
wheat flour 400
cornstarch
baking powder
eggs
Vaudois white wine
whole milk
Oriental Malakoff mixture
Malakoff base mixture
dates, dried, finely diced
ginger, fresh, peeled and finely diced (approx. 1×1 mm)
Additional ingredients
baguette, cut into approx. 2 cm thick slices
frying fat
(for deep-frying)
Production
Malakoff base mixture
Mix the grated Raclette cheese and Gruyère cheese with the flour, cornstarch and baking powder. Add the eggs, white wine and milk and blend everything into a smooth mixture.
Tip: The cheese mixture can be varied depending on the season or occasion: for example, with herbs, chili or dried fruit.
Oriental Malakoff mixture
Fold the prepared dates and ginger cubes into the Malakoff base mixture. Process the mixture immediately.
Preparing the baguette
Cut the baguette diagonally into slices approx. 2 cm thick.
Topping
Using a portioning spoon, place approx. 40 g of the oriental cheese mixture on each slice of bread.
Pressing down
Lightly press the mixture onto the bread slices with a baking tray or flat plate so it adheres well.
Deep-frying
Place the topped baguette slices, cheese-side down, into the hot oil at approx. 150°C and fry until golden brown.
Serve immediately warm as an appetizer or starter.
Storage
Unbaked Malakoff slices can be stored very well in the freezer. Make sure to thaw completely before frying in hot oil.
Evaluation