Gruyère Churros & Black Garlic: The Perfect Pairing

gruyère cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: cheddar cheese

Cheddar is more affordable and still provides a good flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat adds fiber, while cake flour is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and pecorino is often less expensive.

Pour 200 mL of milk into a pot and add 28 g of fermented black garlic.

Heat the pot on low to aromatize the milk without boiling it for a couple of minutes.

Once the milk is aromatized, pour it over the garlic and add a pinch of sea salt, tasting to adjust.

Mix the garlic into the milk until well combined, then slowly add neutral oil while mixing to create an emulsion.

Set the black garlic emulsion aside.

In a bowl, sift 500 g of all-purpose flour and mix in 200 g of grated gruyère cheese.

In a pot, combine 500 mL of water, 1 teaspoon of salt, 3 teaspoons of baking powder, and 3 tablespoons of olive oil, then bring to a boil.

Make a well in the flour mixture and pour the boiling liquid into it, stirring to combine.

Once mixed, use your hands to work the dough, adding cold water as needed to prevent sticking.

Transfer the dough to a piping bag fitted with a star tip, using starch to prevent sticking.

Heat oil in a deep pot for frying.

Pipe 4-6 inch lengths of dough into the hot oil, cutting them with a knife.

Fry the churros until golden brown, about 2-3 minutes, moving them around to ensure even cooking.

Once fried, place churros on kitchen paper to drain and keep warm in an oven set to 50°C.

Serve churros with the black garlic emulsion and top with additional grated gruyère cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens