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Robert Carrier's gruyere delices


  • The day before serving, gently melt the butter in a heavy-bottomed pot. Then add 75 gm flour and continually stir over a low heat until well combined. DON’T COLOUR! 
  • Bring 400 ml milk to the boil, add it to the flour mixture, all at once, and whisk until thick and smooth. 
  • Then add the grated cheese, cayenne, cinnamon and seasonings. Continue whisking until the cheese has melted. Set aside to cool for 10 mins. 
  • Then add the egg yolks, one at a time, whisking vigorously between each addition. 
  • Line a shallow tin with plastic wrap, hanging over the sides, and pour in the mixture. Even out the top with a wet spatula and set aside to cool a little. Then cover with the plastic and refrigerate overnight. 
  • When ready, invert the ‘cake’ onto a work bench and cut into even squares or fingers. Lightly flour the ‘squares’, dip them in the egg mixed with ½ cup milk, and then the crumbs. Repeat the crumbing process, if necessary. 
  • Then deep fry the squares in 180°C oil, in batches, until golden brown. Drain on kitchen paper towels.


  • 75 gm butter
  • 75+ gm plain flour
  • 400 ml + ½ cup milk
  • 150 gm grated gruyere cheese
  • a pinch of cayenne
  • a pinch of ground cinnamon (or nutmeg)
  • sea salt & freshly ground pepper
  • 2 egg yolks + 1 egg
  • packet breadcrumbs
  • vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm