Breaded Comté bites with Espelette pepper cream

Make the Espelette pepper cream. Mix the egg yolk with a teaspoon of mustard, a teaspoon of oil, and the pepper. Start to whisk the mayonnaise into soft peaks. 

Continue whisking the mayonnaise while adding more oil. Keep an eye on the consistency of the mayonnaise. Add salt. Cover and refrigerate.

Make the Comté bites. Shred the cheese and finely chop the onion. 

In a large bowl, mix the cheese, onion, breadcrumbs, mustard, and chives. Add salt and pepper. 

In a bowl, whisk the milk, a whole egg, and an egg yolk. Set the egg white aside for later use. Add this mixture to the large bowl. Mix well. 

Make eight balls out of the dough. In a soup plate, lightly beat the egg white. Layer another plate with a bit of flour.  

In a skillet, heat a bit of oil. 

Roll the bites in the egg white, then again in the flour. Fry the Comté bites for around 10 minutes, turning them occasionally until they are golden brown. 

Serve with the pepper mayonnaise.