Emmentaler AOP Churros

To make 250 g of Emmentaler AOP churros dough

• Put the water, butter and salt on to boil.
• Remove from the heat, add the flour and mix thoroughly with a spatula.
• Return to a low heat and dry the dough for 3 minutes.
• Remove from the heat, place the dough in a bowl and add the eggs, the Emmentaler AOP and black sesame seeds.
• Place the dough in a piping bag, and holding it above the fryer (150 degrees), pipe out the churros and fry for approx. 2 minutes. Cook until the churros are golden brown

Emmentaler AOP sauce

• Start by grating the Emmentaler AOP.
• Melt the butter in a pan over low heat. Add the single cream.
• Once it is hot, add the grated cheese.
• Leave to simmer over low heat for around 7 minutes, stirring regularly, until the sauce becomes smooth.
• Remove from heat, add the egg yolk to thicken the sauce. Season with a couple of pinches of nutmeg. Add salt and a few grinds of pepper to finish. Mix well.
• Serve the Emmentaler AOP sauce nice and hot while it is still melted so you can dip your churros.