Start your own line from Daryl's recipe. Their recipe becomes your v1; what you do from there is yours, and their name stays on it. Reading needs no account; making it yours does.
1 versionno new bests
v1 · written down
The changes in v1
Nothing yet — this is the version as written down.
v1
What v1 taught
Nothing written down yet.
So far
Written down in October 2026, and not cooked yet. The first cook becomes v2.
The recipe
As it stands, at v1
Ingredients
Bread
day-old brioche loaf, unsliced
Quick savory dip
eggs
cream
finely grated Comté
sugar (for browning only)
Pinch of salt, white pepper
Comté mornay filling
butter
flour
milk, warmed
finely grated aged Comté
egg yolk
Dijon
Salt, white pepper, a pinch of nutmeg
Frying
Butter plus a little neutral oil, or clarified butter
Or neutral oil for deep-frying
Finish
About 30 g well-aged Comté (24+ months), for microplaning
Honey
Sherry vinegar
Flaky salt, cracked black pepper
Chives, finely minced
Optional: shaved black truffle
Method
01
Make the mornay (up to 2 days ahead): Melt the butter, whisk in the flour, and cook 1 minute without browning. Whisk in the warm milk and simmer 3–4 minutes, whisking, until thick. Off the heat, beat in the Comté, yolk, Dijon, salt, pepper, and nutmeg. It should be like warm pudding: thick but pipeable. Transfer to the piping bag and keep warm in a bowl of hot water (about 60°C).
1 min20 g finely grated Comté25 g butter25 g flour250 ml milk, warmed1 egg yolk½ tsp DijonSalt, white pepper, a pinch of nutmeg
02
Cut the bread: Cut the brioche into 12 cubes of about 5 cm, crust on. If the loaf is fresh, dry the cubes in a 120°C oven for 10 minutes.
10 min1 day-old brioche loaf, unsliced
03
Dip: Blend the dip ingredients smooth. Dip each cube for 20–30 seconds, turning once. Let the excess drip off on a rack for a minute or two. Don’t soak longer, or the cubes won’t crisp or hold the filling.
20–30 s
04
Fry — Pan method: Medium heat, 2 Tbsp butter plus 1 Tbsp oil. Fry the cubes in batches, turning to brown every side, about 45–60 seconds per side (4–5 minutes total). Add butter between batches.
0.8–1 minButter plus a little neutral oil, or clarified butter
05
Deep-fry method: 175°C oil, about 90 seconds, until deep golden all over.
1.5 minOr neutral oil for deep-frying
06
Drain on a wire rack, not paper towels, so the bottoms don’t steam soft.
07
Inject: While the cubes are hot, push the tip into one side to the center and fill until the cube feels heavy and a little filling just starts to show, about 15–20 g each.
Butter plus a little neutral oil, or clarified butter
08
Finish and serve immediately: In this order: microplane a snowdrift of Comté over each bite, add a thin thread of honey, then 1–2 drops of sherry vinegar on the cheese, and finish with flaky salt, black pepper, and chives. Serve within 2–3 minutes while the center is molten.
2–3 min20 g finely grated ComtéHoneySherry vinegarFlaky salt, cracked black pepperChives, finely mincedOptional: shaved black truffle
How it runs
The method in time — what needs hands, and what can happen at once.
47 minon the table
Every step waits for the one before, as written. 32 min of it needs your hands.
Inject alongside 06 · Drain on a wire rack — 5 min sooner