Description
A recipe by Chef Romain Lécuyer from O’Vertige, Montagny-prés-Yverdon, for the “Gourmet Aperitif with Gruyère AOP” discovery week in 2023.
Photo © Gruyère AOP / creationphoto.ch
Ingredients
Scale
- 25 cl of water
- 250 g of flour
- 260 g of grated aged Gruyère AOP
- a pinch of salt
Instructions
- Bring 25 cl of water to a boil.
- Pour the flour into the bowl of a stand mixer fitted with the “paddle” attachment. Add the grated cheese and salt, then start the mixer at low speed and gradually pour in the boiling water. Let the mixer run until a homogeneous dough is obtained.
- Heat the deep fryer to about 150°C. Fill a piping bag fitted with a star-shaped tip with the dough, then shape churros and plunge them into the oil. Cook for about 2 minutes, until they are golden brown. Drain the churros on paper towels and serve immediately.
Enjoy your Churros with Aged Gruyère AOP!
