👨‍🍳 Instructions

1. 1

   For the pastry: Combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.

   💡 Tip: Use a pastry blender or your fingertips.
2. 2

   Whisk the egg yolk with 3 tablespoons of ice water. Gradually add to the flour mixture, mixing until just combined. Add more water if needed.

   💡 Tip: Do not overmix the dough.
3. 3

   Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

4. 4

   Preheat oven to 190°C (375°F). Grease a 12-cup muffin tin.

5. 5

   Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out circles to fit the muffin tin cups.

   💡 Tip: The circles should be slightly larger than the muffin cups.
6. 6

   Press the dough circles into the muffin tin cups, forming a shell. Prick the bottoms with a fork.

   💡 Tip: This helps prevent the pastry from puffing up.
7. 7

   For the filling: In a bowl, whisk together the heavy cream, eggs, nutmeg, salt, and pepper.

   💡 Tip: Ensure the cream and eggs are well combined.
8. 8

   Stir in the grated Gruyère and Vacherin Fribourgeois (if using) cheeses.

   💡 Tip: Mix until the cheese is evenly distributed.
9. 9

   Pour the cheese mixture into the pastry shells, filling them about three-quarters full.

   💡 Tip: Avoid overfilling to prevent spillage.
10. 10

    Bake for 35-40 minutes, or until the pastry is golden brown and the filling is set and lightly puffed.

    💡 Tip: The filling should have a slight wobble but not be liquid.
11. 11

    Let the Käsküchli cool in the muffin tin for a few minutes before carefully removing them.

    💡 Tip: Use a small offset spatula or knife to help lift them out.