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Airy beignet with confit garlic and Parmesan

A unique siphon recipe based on the same principle as choux pastry.

Makes 575g.

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Allergens and dietary requirements

  • Lactose
  • Egg
  • Gluten
  • Cow's milk
  • Pescetarian

Ingredients

100
g
water
100
g
milk
100
g
flour
2
pieces
whole egg
80
g
Comté, finely grated
20
g
confitted garlic
100
g
milk
25
g
flour
1
piece
whole egg

Scale recipe

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