Malakoffs Vaudois

Here is the recipe for Malakoffs. You could discover this wonderful Swiss specialty in my “Culinary journey: Lausanne”. It is a dish from the canton of Vaud based on Gruyère cheese, which is from the canton of Fribourg in Switzerland. It is a cheese dome on a slice of bread, then fried. It may seem rather heavy and indigestible, but it’s so crisp, melting, incredibly delicious that you have to at least try it to convince yourself that it’s not as crazy as it sounds! 

I composed this recipe on my own, because the recipes I found in books or even directly in the restaurant concerned, did not work at all or did not give the desired texture or the characteristic fondant. So I started from scratch and went through the trouble of testing for 3 full days with over 12 different variations. I finally came up with this recipe that I am proposing here, which is almost identical in every way to those of Bursins. Once you get the proportions right, this recipe is fantastic because it is simple to make and delicious to enjoy. In general we eat 2 or 3 of them but not more because it is rather copious and it is necessary to find the time of cooking so that the cheese remains melting but not undercooked.