Reblochon AOP cromesquis
Difficulty level: easy
Servings 4 people
Ingredients
- 250 g by Reblochon
- 250 g tomato coulis
- 100 g flour
- 100 g breadcrumbs
- 100 g piquillo peppers (jar)
- 2 eggs
- 1 to 2 c. tbsp of cream liquid
- ½ c. coffee Espelette pepper
- 1 pod garlic
- Frying oil
- Olive oil
- Salt
- Pepper
Instructions
-
Cut the Reblochon into pieces and mix it finely with the cream to obtain a paste.
-
Prepare 1 plate with the beaten eggs, salt and pepper, one with the flour and one with the breadcrumbs.
-
Shape balls of Reblochon dough, the size of a golf ball, with floured hands.
-
Roll each ball in flour, then in egg and finally in breadcrumbs. Refrigerate for 30 minutes, then roll the cromesquis again in the egg and breadcrumbs.
-
Peel the garlic. Mix together the piquillos, tomato coulis, garlic, Espelette pepper, 1 drizzle of oil, salt and pepper.
-
Heat an oil bath to 180°C and brown the cromesquis in small batches.
-
Serve immediately with the sauce available.
© Olivier Ploton – Sweet and Salty for AOP Reblochon
