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- Maison Puyvalin
- Recipes
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INGREDIENTS (4pers)
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ELABORATION
1/ Cook the crozets in boiling salted water for 18 to 20 minutes.
2/ After 10 minutes of cooking the crozets, cut the onion and brown it with butter. Caramelize it.
Reserve the onions and brown the bacon.
Put the cooked onions, cream, bacon in the pan and reduce.
Drain the crozets.
3/ Put a layer of crozet, a layer of cream/bacon/onion in the oven dish.
4/ Fill the plate in this way and put the reblochon cut in 2 on top.
5/ Bake for 20 minutes at 200°C
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