baked shallots with Beaufort cream ♥️ 🇫🇷 🧀 Recipe: Enough for 2-3 portions - but easily scalable for more servings. Ingredients: - 9 Shallots (3 per serving) - 1 bunch of Sage - 1 tbsp Peppercorns - 20g Unsalted Butter - 2-3 tbsp Olive Oil - 5-10 Hazelnuts - 100ml Double Cream - 50g Saint Marcellin Cheese - 50g Beaufort Chalet d’Alpage Method: Peel the shallots, leaving the top intact for character. Then boil in well-salted water with sage stalks and peppercorns - Add the larger ones in first and the smaller ones a minute or so later - as is appropriate. Remove when tender, a sharp knife should easily peirce them. (You could refrigerate them at this stage and bake right before dinner.) Lay sage in the bottom of a baking dish, and the shallots on top. Add a few small knobs of butter and drizzle olive oil over everything. Then either air fry the shallots for 5-7 minutes at 175c or bake in the oven for 10-15 minutes at 180c, until the tops are golden and the sage has crisped up. Toss some hazelnuts in a separate dish and roast them in the oven, either at the same time or separately, but check them after 5 minutes and remove when the skins are dark brown - then while still hot, roll them between a tea towel to remove the skins, and crush. Meanwhile, very gently warm some double cream - when it begins to lightly steam, add the Beaufort and stir until melted, then turn off the heat and lay in slices of Saint Marcellin. Do this right before serving. If the cream cools down too much and stiffens up, turn the heat back on and add a splash more cream to loosen. Then serve each portion with a few generous spoonfuls of the cream, a few shallots, more thinly sliced Beaufort, roasted hazelnuts, crispy sage, and the infused butter. “Beaufort Chalet d’Alpage is made in the summertime, but is specifically produced from the milk of a single herd at a minimum altitude of 4921.2 ft.” “Saint Marcellin can be enjoyed at all levels of maturity, from fresh to dry to creamy or runny. It generally melts in the mouth with a slightly salty taste, a nice freshness, and flavors of fresh milk and hazelnut.” #EnjoyItsFromEurope🇪🇺 #EuropeCheeseatHeart #CheesesofFrance #foodtiktok