Parisian gratin dumplings

Serving size: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

4 whole eggs
250ml milk
100g grated white cheese
150g sifted flour
100g butter
1 pinch of nutmeg
Salt and ground white pepper

For the sauce:
100g butter
1 small shallot, finely chopped
200ml double cream
100g grated Gruyère cheese
Pinch of paprika

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March 2012

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.

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