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Recipe using Salers: Bourriols with Salers cheese, honey and raisins

Pudding

Pudding

Salers

Salers

Moderate

Moderate

Moderately expensive

Moderately expensive

15/20 mins+12h resting

15/20 mins+12h resting

Cooking time: 15 mins

Cooking time: 15 mins

6 people

6 people

Ingredients
  • 6 bourriols
  • 250 g crème fraîche
  • 220 g Salers cheese
  • 125 g raisins
  • cinnamon
  • honey
  • 3 tsp brown sugar
  • a few knobs of butter
  • 1 dl kirsch
Preparation
  1. The bourriols : Mix 250 g wheat flour, 125 g buckwheat flour and a pinch of salt in a large bowl.
  2. Dilute 10 g baking powder into 1/2 litre milk and add this slowly to the flour.
  3. Leave to one side and add a little milk.
  4. Fry the bourriols onone side only.
  5. Filling : The night before, soak the raisins in the kirsch so they swell.
  6. Heat the cream with the cinnamon in a saucepan.
  7. Leave to cook and reduce a little.
  8. Add the 220 g Salers cheese cut in slices.
  9. Stir till smooth, then add the raisins with the kirsch and the brown sugar.
  10. Spread the honey in the centre of the bourriol and pour over the Salers and kirsch sauce.
  11. Add some butter and roll or fold in four.
  12. Sprinkle with a little sugar and place in the oven.
  13. Deglaze, then flambé with kirsch.