ingredients

300 g Reblochon
6 thin slices of Spanish raw ham
75 g of corn kernels
1 bag of small thin salads
3 eggs l 5 cl milk
250 g of sour cream l 50 g of flour
15 g of melted butter
10 g of tapioca
1/2 sachet (4 g) of baking powder
Balsamic vinegar
Olive oil

Equipment

1 microwave
1 diver mixer

Steps

Reblochon mini burgers

1- Prepare the cakes : beat eggs and flour in a salad bowl. Whisk in: milk, 150 g cream, 1 pinch of salt, butter, yeast. Pour into 2 thick patties about 1.5 cm. in 2 non-stick pans; cook over low heat by sowing the corn on the patties; when the bottom is golden, go back, brown the other side.

2- Prepare the cream : soften the tapioca in cold water at height. Take off the crust of the reblochon; melt it in a bowl for 15 seconds in the microwave, full power. Pour into a pan with 1 dl of water, 100 g of cream, drained tapioca, 1 pinch of salt, 1 tbsp. to c. shave sugar, mix. Heat, boil 20 seconds while whisking. Spread in a dish about 2 cm thick, take at least 20 min in the fridge.

3- Assemble : cut 5 cm discs approx. in reblochon cream and double discs of the same diameter in the patties. Form the hamburgers: superpose galette, reblochon, salad seasoned with balsamic vinegar and olive oil, ham in strips, cake.

tips

Reblochon . Bearing the AOC Reblochon of Savoy, raw whole milk, made to heart to heart.

Thanks to chef Marc Veyrat .