Parisian gratin dumplings

METHOD
In a thick and deep pot, heat the milk. When boiling, add the butter cut in pieces and 1 teaspoon of salt.

Remove from the heat and add the flour all at once.

Mix quickly and let it dry for one minute at low heat.

Let it cool a bit, then add the eggs one by one, mixing well between each egg. Add the grated cheese, nutmeg, salt and pepper.

To make the sauce, melt the butter in a pan, add the chopped shallot and cook for 1 minute. Add the paprika and the cream and set aside.

Place the mixture in a piping bag with a straight nozzle and gently squeeze. With a knife, cut little half-inch dumplings and place in boiling, salted water. Cook until they float then strain with a spider and place in the baking dishes you previously buttered.

Pour the sauce and sprinkle with the grated cheese. Bake at 190C for 3-4 minutes.

We Recommend

Pesto slaw with spicy corn ribs

Roast spring onion and fennel quiche with beetroot pastry

Strawberry and basil quiche

Green Goddess Caesar

Chocolate cloud cake

Roasted lamb rack with mint chimichurri

View all