The most Comtois cheese after the Comté is on sale again as of Thursday, September 10. We have found three recipes for you to wow your guests. It's not just the hot box in life!
Easy recipe, pancakes with Mont d'Or and mountain ham
Here is a recipe concocted by a passionate Comtoise cook, this young woman runs the avenalla.fr site where you will find other Comtoise marvels to taste.
The ingredients for ten pancakes
- 100g of flour
- 25 cl of water
- 2 eggs
- 1 pinch of salt
For the béchamel
- 250 ml milk
- 60 g flour
- 60 g butter
- salt pepper
- 1 small Mont d´Or
- 200 g of mountain ham
First prepare your pancakess: In a bowl, mix the flour with the salt. Add the water and mix well. Beat the eggs into an omelette then add them to the previous mixture. Leave to rest for at least 1 hour in the fridge. Brown your pancakes.
For the béchamel : In a saucepan, melt the butter. Add the flour, let it lightly brown. Then add the milk little by little, stirring until it thickens. Salt and pepper to taste.
Prepare your garnish : On each crepe, spread a little béchamel. Add ham cut into pieces then cover with melted Mont d´Or. Roll the pancake on itself and do the same with all the pancakes.
You can eat them as they are or place them in a dish to brown them a little. Obviously it's even better!
More elaborate, the delicious puff pastry pie with potatoes and Mont d'Or
A recipe unearthed on the La Cuisine de Doria blog.
Ingredients to plan
- 2 puff pastry
- 1 kg of firm potatoes
- 1/2 Mont-D'or
- 1 sprig of rosemary
- 3 tbsp extra virgin olive oil
- 20 cl of heavy light cream
- 1 egg yolk
- Butter for the mold
- Salt of Guerande
- Sichuan Pepper
Recipe : First preheat your oven to 190 ° C.
Peel the potatoes, wash them, dry them and cut them into thin strips with a mandolin. Place the strips in a container then sprinkle them with olive oil. Fluff the rosemary and add it. Mix well.
Mix your crème fraîche with the salt and a little Sichuan pepper.
In a buttered pan, place the first dough. Distribute over a third of the potatoes, half the cheese, half the cream. Add the second third of the potatoes, the rest of the cheese, the rest of the cream then cover with the rest of the potatoes. Cover with the second puff pastry then weld the edges by pinching them well.
Dig a small chimney in the center of the pie and brush its surface with egg yolk using a kitchen brush. Bake for 1 hour of cooking.
Take out of the oven and enjoy after 15 minutes. With a beautiful salad from the garden, you will be in for a treat!
Gourmet, but delicious: Éclairs with Mont d'Or cream and yellow wine and their walnut "crumble"
Ingredients to plan for 8 éclairs or 16 small ones
For the choux pastry
- 125 gr of flour
- 60 gr of butter
- 2 gr of salt
- 1 pinch of Madras curry
- 2.5 cl of milk
- 4 medium eggs
For the walnut crumble
- 50 gr of coarsely mixed walnuts
- 25 gr of butter at room temperature
- 20 gr of flour
- 100 gr of shelled Mont d'Or
- 15 cl of milk
- 15 cl of yellow wine
- 15 gr of flour
- 15 gr of butter
- some crushed nuts
- Salt and pepper from the mill
The recipe step by step
First make your nut crumble: Combine all the crumble ingredients with a fork. Spread this dough between 2 sheets of cling film and roll it down to 2 mm. Reserve in the freezer time to prepare the choux pastry.
Then make your éclairs: Preheat the oven to 240 ° C. Heat the milk and butter in a saucepan. Bring to a boil and lower the heat before adding the flour all at once. Turn briskly with a wooden spoon until the device forms a single mass. Over low heat, continue to stir for 2 to 3 minutes to dry out the dough. Turn off the heat and add the eggs one by one (add the next egg once the previous one has been absorbed).
Put the dough in a pastry bag fitted with a nozzle adapted to the size of the éclairs and lay the puffs in the shape of eclairs on a baking sheet covered with baking paper or a silicone mat.
Then prepare your garnish: In a saucepan, bring the yellow wine to a boil and flambé it to remove the alcohol. Over fairly low heat, melt the butter, flour and curry, mixing well. Cook for 2 minutes. Add the cold milk and stir before pouring the wine gently.
Continue cooking, turning constantly until thickened. Remove from the heat then incorporate the Mont d'Or cut into pieces. When the cheese is melted, add the crushed walnuts. Season with salt and pepper and set aside.
Finalize the éclairs: Preheat the oven to 180 ° C. With a knife, cut thin strips of crumble. After having moistened the tops of the éclairs with a brush, place the strips of nut mixture and bake until the éclairs are puffed and golden. Place on a grid. When the éclairs are cool, open them 2/3 of the way up without completely detaching the lid using a thin knife. Garnish the éclairs with the Mont d'Or cream and iron them for a few minutes in the oven before serving.
A savory recipe to be enjoyed in moderation with yellow wine.
This recipe is online on the official website of Mont d'Or cheese on which you will find other traditional or more gastronomic recipes.
And the famous hot box?
Obviously you will be tempted to put one in the oven in the coming months. Or even freeze Mont d'Or to enjoy them all year round.
Here is the recipe for the traditional hot Mont d'Or if you don't have time to cook!