These incredible and indulgent fondue squares are based on a traditional French Canadian recipe, perfected first by Chef Benjamin’s grandmother and further elevated by the chef himself. The chef’s blend of three Ontario-crafted artisanal cheeses (aged Cheddar, Asiago and mascarpone) is a next-level way to experience the flavour, quality and texture of local cheeses, and he encourages home cooks to experiment with different Ontario craft cheeses to make this recipe their own.
Chef Banjamin says...
"Growing up, this was my grandmother’s recipe that she made especially for me! I love it so much, that when I became a cook, it became a dish that I sought to make better—and the recipe wasn’t the secret to doing so—it was the use of the right cheeses!"
Line a baking pan with plastic wrap.
In a large pot, melt butter at medium heat. Once melted, add the flour and salt – You’re making a roux!
Cook for 5 minutes while stirring, until the roux starts to thicken and become crumbly.
Slowly incorporate the cream and milk until the mixture thickens.
Bring to a simmer, then allow to simmer for about 5 minutes, while ensuring the mixture doesn't stick to the pot bottom by scraping and stirring every minute or so.
Once the mixture has a smooth consistency, add cheeses and stir until melted.
Remove from heat and immediately incorporate egg yolks.
Scrape into plastic wrap-lined baking pan, and smooth out the top, while adding another piece of plastic wrap on top of the mixture.
Allow to cool and thicken in the fridge overnight.
The next day, cut into 2 x 2 inch cubes, and dredge in flour.
Mix milk and eggs, then bread each cheese fondue cube by covering in the egg mixture, followed by the breadcrumbs.
Repeat the previous step to create a thicker crust (double breading).
Transfer to the freezer for 1 hour.
Preheat the oven to 350°F (177°C).
In a thick-bottomed sauté pan, heat oil on medium heat for 6 minutes. Pan fry 4 pieces of fondue at a time, while flipping after 4 minutes on each side. Transfer to a parchment-lined baking sheet and bake at 350°F (177°C) for a further 5-10 minutes or until all sides are golden brown.
- These fondue squares are best made ahead of time and cooked from frozen (in order to keep its firmness in the cooking process).
- You can also use a deep fryer to cook the fondue.