{"id":3639,"date":"2026-07-22T17:11:58","date_gmt":"2026-07-22T17:11:58","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-autrichiens\/kaspressknodel-tyroliens\/"},"modified":"2026-07-22T17:11:58","modified_gmt":"2026-07-22T17:11:58","slug":"kaspressknodel-tyroliens","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-autrichiens\/kaspressknodel-tyroliens\/","title":{"rendered":"Kaspresskn\u00f6del tyroliens"},"content":{"rendered":"\n<style>\n#recipe-fr-kaspressknodel{--gj-bg:#F6F5F1;--gj-card:#fff;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 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.gj-h1{font-size:22pt;margin-bottom:10px}#recipe-fr-kaspressknodel .gj-h1 .gj-serif,#recipe-fr-kaspressknodel .gj-sec .gj-serif,#recipe-fr-kaspressknodel .gj-steps>li::before,#recipe-fr-kaspressknodel .gj-intro p:first-of-type::first-letter,#recipe-fr-kaspressknodel .gj-stage,#recipe-fr-kaspressknodel .gj-step-x .gj-cue{color:#000}#recipe-fr-kaspressknodel .gj-sec::after,#recipe-fr-kaspressknodel .gj-stage::after,#recipe-fr-kaspressknodel .gj-prose h3::before{background:#999}#recipe-fr-kaspressknodel .gj-pull{border-left-color:#000;color:#000}#recipe-fr-kaspressknodel .gj-rail,#recipe-fr-kaspressknodel .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}#recipe-fr-kaspressknodel .gj-rail-t,#recipe-fr-kaspressknodel .gj-rail-stop b,#recipe-fr-kaspressknodel .gj-close .gj-serif{color:#000}#recipe-fr-kaspressknodel .gj-rail-stop span,#recipe-fr-kaspressknodel .gj-rail-sum,#recipe-fr-kaspressknodel .gj-close p{color:#222}#recipe-fr-kaspressknodel .gj-rail-sum{border-top-color:#ccc}#recipe-fr-kaspressknodel .gj-rail-track::before{background:#999}#recipe-fr-kaspressknodel .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-fr-kaspressknodel .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-fr-kaspressknodel .gj-ing-group,#recipe-fr-kaspressknodel .gj-steps>li,#recipe-fr-kaspressknodel .gj-rail,#recipe-fr-kaspressknodel .gj-close,#recipe-fr-kaspressknodel .gj-nutri-row,#recipe-fr-kaspressknodel .gj-fact{break-inside:avoid}#recipe-fr-kaspressknodel .gj-sec h2,#recipe-fr-kaspressknodel .gj-stage{break-after:avoid}#recipe-fr-kaspressknodel .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-fr-kaspressknodel\" lang=\"fr\">\n<p class=\"gj-eyebrow\">Cuisine autrichienne <i>\u00b7<\/i> Recette <i>\u00b7<\/i> Plat principal<\/p>\n<h2 class=\"gj-h1\"><b>Kaspresskn\u00f6del tyroliens<\/b> au fromage po\u00eal\u00e9 <span class=\"gj-serif\">dans un bouillon clair<\/span><\/h2>\n<p class=\"gj-sub\">Des boulettes aplaties de pain rassis et fromage alpin, po\u00eal\u00e9es jusqu\u2019\u00e0 une cro\u00fbte brune puis servies dans un bouillon chaud.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Cat\u00e9gorie :<\/i> <b>Plat principal<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Cuisine :<\/i> <b>Autriche<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Difficult\u00e9 :<\/i> <b>Facile<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Dur\u00e9e totale :<\/i> <b>45 min<\/b><\/span><\/p><div class=\"gj-facts-grid\">\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Rendement<\/span><span class=\"gj-fact-v\">4 portions<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 560 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Kaspressknodel-3.webp\" alt=\"Kaspresskn\u00f6del tyroliens dor\u00e9s dans un bouillon clair avec ciboulette sur table en bois\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">La vue large laisse voir la cro\u00fbte po\u00eal\u00e9e des deux galettes et le bouillon ambr\u00e9 qui reste limpide autour.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>La recette des Kaspresskn\u00f6del, entre mie tendre et cro\u00fbte dor\u00e9e<\/h2><\/div>\n<div class=\"gj-intro\"><p>La recette des Kaspresskn\u00f6del transforme des petits pains rassis en galettes \u00e9paisses li\u00e9es par le fromage. Dans le Tyrol et les r\u00e9gions alpines voisines, elles peuvent \u00eatre servies dans un bouillon clair ou avec une salade. Leur forme aplatie les distingue des Semmelkn\u00f6del ronds : une plus grande surface touche la po\u00eale, ce qui cr\u00e9e une cro\u00fbte brune et d\u00e9veloppe le go\u00fbt du fromage. Le centre doit pourtant rester souple, avec des morceaux de pain encore perceptibles.<\/p><p class=\"gj-pull\">La masse doit se tenir sous la main sans devenir une p\u00e2te lisse.<\/p><p>Le pain id\u00e9al a un ou deux jours et se coupe en cubes de 1 cm. Trop frais, il se compacte; trop sec, il exige beaucoup de lait et devient irr\u00e9gulier. Le lait chaud est vers\u00e9 progressivement, puis le m\u00e9lange repose. Les cubes doivent \u00eatre humides sans baigner. Les \u0153ufs et une petite quantit\u00e9 de farine apportent la coh\u00e9sion. La masse est press\u00e9e entre les doigts plut\u00f4t que p\u00e9trie longuement, afin de conserver une structure a\u00e9r\u00e9e.<\/p><p>Le fromage donne l\u2019identit\u00e9 du plat. Un fromage de montagne affin\u00e9, comme un Bergk\u00e4se, apporte sel et profondeur; un fromage plus doux assure le fondant. M\u00e9langer les deux \u00e9vite une saveur trop agressive. Le fromage est r\u00e2p\u00e9 grossi\u00e8rement pour cr\u00e9er de petites poches fondues. L\u2019oignon blond au beurre et le persil compl\u00e8tent la base, mais l\u2019ail reste facultatif. Le sel n\u2019est ajout\u00e9 qu\u2019apr\u00e8s avoir go\u00fbt\u00e9 le fromage.<\/p><p>Les galettes sont form\u00e9es avec les mains humides, puis aplaties \u00e0 environ 2 cm. Une po\u00eale \u00e0 chaleur moyenne leur convient mieux qu\u2019une chaleur vive : la cro\u00fbte doit se former en quatre \u00e0 cinq minutes par face, tandis que le centre chauffe et que le fromage fond. Si la po\u00eale est trop chaude, l\u2019ext\u00e9rieur noircit avant que la masse soit prise. Une galette d\u2019essai permet de corriger la texture avec un peu de farine ou de lait.<\/p><p>Servies dans le bouillon, les Kaspresskn\u00f6del ne doivent pas mijoter longtemps. Elles sont d\u00e9pos\u00e9es dans les assiettes puis couvertes de liquide br\u00fblant. Ainsi, la cro\u00fbte s\u2019assouplit seulement \u00e0 sa surface et reste identifiable. Deux galettes par personne forment un plat principal l\u00e9ger; une seule suffit en entr\u00e9e. La ciboulette fra\u00eeche est ajout\u00e9e au dernier moment, car sa note verte \u00e9quilibre le fromage fondu.<\/p><p>Le fromage d\u00e9termine le caract\u00e8re de la galette. Un fromage de montagne affin\u00e9 apporte sel, profondeur et une fonte moins aqueuse qu\u2019une mozzarella. Il est r\u00e2p\u00e9 grossi\u00e8rement pour former de petites poches dans la masse de pain. Les galettes sont fa\u00e7onn\u00e9es avec les mains humides, puis laiss\u00e9es dix minutes avant la po\u00eale; ce bref repos stabilise leur forme. Une chaleur moyenne colore la surface sans br\u00fbler le beurre ni laisser le centre froid. Dans le bouillon, elles sont d\u00e9pos\u00e9es seulement au moment du service. Une attente prolong\u00e9e les gonfle, dissout leur cro\u00fbte et transforme le liquide clair en soupe trouble.<\/p><p>Pour un service en plusieurs fois, les galettes dor\u00e9es peuvent attendre sur une grille dans un four \u00e0 90 \u00b0C. Elles restent s\u00e8ches dessous et retrouvent rapidement leur chaleur dans le bouillon, sans poursuivre fortement leur cuisson. Le fromage reste ainsi souple.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Pain, fromage, po\u00eale \u2014 quatre contr\u00f4les<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Humidifier les cubes de pain avec le lait chaud et laisser gonfler.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:12<\/b><span>Ajouter \u0153ufs, fromages, oignon, persil et farine, puis tester la coh\u00e9sion.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:25<\/b><span>Former huit galettes de 2 cm avec les mains humides.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:45<\/b><span>Dorer sur les deux faces et servir aussit\u00f4t dans le bouillon chaud.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>La recette en bref.<\/b> Des cubes de petits pains rassis absorbent du lait chaud, puis sont m\u00e9lang\u00e9s avec \u0153ufs, fromage de montagne, fromage doux, oignon blond, persil et un peu de farine. La masse repose bri\u00e8vement avant d\u2019\u00eatre form\u00e9e en huit galettes \u00e9paisses. Elles cuisent au beurre et \u00e0 l\u2019huile, quatre \u00e0 cinq minutes par face, jusqu\u2019\u00e0 une cro\u00fbte bien dor\u00e9e et un centre chaud. Les Kaspresskn\u00f6del sont d\u00e9pos\u00e9s dans des assiettes creuses et couverts d\u2019un bouillon clair tr\u00e8s chaud, sans nouvelle cuisson. La ciboulette est ajout\u00e9e au dernier moment. Les galettes n\u2019entrent dans le bouillon qu\u2019au service afin que leur cro\u00fbte reste perceptible.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Ingr\u00e9dients<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Pour huit galettes<\/h3><ul><li>Petits pains blancs rassis, <b>300 g<\/b> \u2014 <em>en cubes de 1 cm<\/em><\/li><li>Lait entier, <b>250 ml<\/b><\/li><li>\u0152ufs, <b>3<\/b><\/li><li>Fromage de montagne affin\u00e9, <b>180 g<\/b><\/li><li>Fromage alpin doux, <b>100 g<\/b><\/li><li>Oignon, <b>1 petit<\/b><\/li><li>Beurre, <b>35 g<\/b><\/li><li>Farine de bl\u00e9, <b>45 g<\/b><\/li><li>Persil, <b>3 c. \u00e0 soupe<\/b><\/li><li>Poivre noir, <b>\u00bd c. \u00e0 caf\u00e9<\/b> et muscade, <b>1 pinc\u00e9e<\/b><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Service<\/h3><ul><li>Huile neutre, <b>20 ml<\/b><\/li><li>Bouillon clair de l\u00e9gumes ou de b\u0153uf, <b>1,2 litre<\/b><\/li><li>Ciboulette, <b>3 c. \u00e0 soupe<\/b><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Allerg\u00e8nes et remplacements.<\/b> Gluten, lait et \u0153ufs. Un m\u00e9lange de pain sans gluten ferme et de farine de riz peut fonctionner, mais demande souvent 20 \u00e0 40 ml de lait en moins. Le bouillon doit \u00eatre choisi selon les allerg\u00e8nes de la recette.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Pr\u00e9paration \u00e9tape par \u00e9tape<\/h2><\/div><p class=\"gj-stage\">Masse \u00e0 boulettes<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Humidifier le pain<\/p><p class=\"gj-step-x\">Versez le lait chaud sur les cubes de pain, m\u00e9langez une fois et laissez reposer 10 minutes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Faire blondir l\u2019oignon<\/p><p class=\"gj-step-x\">Cuisez l\u2019oignon finement hach\u00e9 dans 15 g de beurre pendant 5 minutes, sans coloration forte.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">M\u00e9langer sans p\u00e9trir<\/p><p class=\"gj-step-x\">Ajoutez \u0153ufs battus, fromages, oignon, persil, farine, poivre et muscade au pain. Pressez la masse jusqu\u2019\u00e0 coh\u00e9sion et laissez reposer 5 minutes.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Fa\u00e7onnage et po\u00eale<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Tester une petite galette<\/p><p class=\"gj-step-x\">Faites cuire une cuiller\u00e9e de masse. Si elle s\u2019\u00e9tale, ajoutez 10 g de farine; si elle se fend, ajoutez une cuiller\u00e9e de lait.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Former huit pi\u00e8ces<\/p><p class=\"gj-step-x\">Avec les mains humides, formez huit boules puis aplatissez-les \u00e0 2 cm d\u2019\u00e9paisseur.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dorer doucement<\/p><p class=\"gj-step-x\">Chauffez le reste de beurre et l\u2019huile. Cuisez les galettes 4 \u00e0 5 minutes par face \u00e0 feu moyen, jusqu\u2019\u00e0 une cro\u00fbte brun dor\u00e9 et un centre \u00e0 74 \u00b0C.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Service<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Chauffer le bouillon<\/p><p class=\"gj-step-x\">Portez le bouillon \u00e0 fr\u00e9missement et rectifiez son assaisonnement.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dresser sans recuire<\/p><p class=\"gj-step-x\">D\u00e9posez deux galettes par assiette, versez le bouillon br\u00fblant autour et terminez avec la ciboulette.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Service, conservation et adaptations<\/h2><\/div>\n<h3>Service et accords<\/h3><p>Servir deux pi\u00e8ces en plat principal ou une en entr\u00e9e. Une salade verte au vinaigre peut remplacer le bouillon. Les galettes restent meilleures lorsqu\u2019elles sortent directement de la po\u00eale.<\/p>\n<h3>Conservation et r\u00e9chauffage<\/h3><p>Les galettes cuites se gardent trois jours au r\u00e9frig\u00e9rateur. R\u00e9chauffer 8 minutes \u00e0 180 \u00b0C ou \u00e0 la po\u00eale jusqu\u2019\u00e0 74 \u00b0C. Les congeler s\u00e9par\u00e9ment jusqu\u2019\u00e0 deux mois; verser le bouillon seulement au service.<\/p>\n<h3>Variantes et substitutions<\/h3><ul><li>Remplacer un tiers du fromage par du fromage fum\u00e9 pour une note plus marqu\u00e9e.<\/li><li>Ajouter 80 g de pomme de terre cuite r\u00e2p\u00e9e pour une mie plus tendre.<\/li><li>Servir avec salade de chou plut\u00f4t qu\u2019avec bouillon.<\/li><li>Former de petites galettes pour un ap\u00e9ritif, avec cuisson de trois minutes par face.<\/li><\/ul>\n<h3>Conseils de cuisine d\u2019essai<\/h3><ul><li>Ajouter le lait en deux fois si le pain est peu sec.<\/li><li>Cuire une galette d\u2019essai \u00e9vite une s\u00e9rie trop molle.<\/li><li>Verser le bouillon autour, non directement sur la cro\u00fbte, garde plus de texture.<\/li><\/ul>\n<h3>Mat\u00e9riel n\u00e9cessaire<\/h3><p>Un grand saladier, une petite po\u00eale pour l\u2019oignon, une po\u00eale antiadh\u00e9sive ou en fonte, une spatule large et une casserole pour le bouillon.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Valeurs nutritionnelles par portion<\/h2><\/div><dl class=\"gj-nutri-row\">\n<div><dt>Calories<\/dt><dd>\u2248 560 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 53 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 25 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 1100 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Portion :<\/b> 2 galettes avec bouillon. <b>Allerg\u00e8nes principaux :<\/b> gluten, lait, \u0153ufs. Valeurs approximatives calcul\u00e9es \u00e0 partir de tables de composition standard; elles varient selon les marques, le parage, l\u2019absorption et le portionnement.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Une cro\u00fbte de fromage et de pain qui s\u2019assouplit juste au contact du bouillon.<\/p><p>Les Kaspresskn\u00f6del donnent une seconde vie au pain sans le masquer. Une hydratation mesur\u00e9e et une po\u00eale mod\u00e9r\u00e9e suffisent pour obtenir un centre l\u00e9ger et des faces bien color\u00e9es.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-kaspressknodel\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kaspresskn\u00f6del tyroliens au fromage po\u00eal\u00e9 dans un bouillon clair\",\n  \"description\": \"Galettes tyroliennes de pain et fromage de montagne, dor\u00e9es \u00e0 la po\u00eale puis d\u00e9pos\u00e9es dans un bouillon clair avec ciboulette.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Kaspressknodel-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Kaspressknodel-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Kaspressknodel-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Autrichienne\",\n  \"recipeCategory\": \"Plat principal\",\n  \"cookingMethod\": \"Po\u00ealage\",\n  \"keywords\": \"Kaspresskn\u00f6del, boulettes au fromage, pain rassis, fromage de montagne, bouillon, Tyrol\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT45M\",\n  \"recipeYield\": \"4 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"560 kcal\",\n    \"carbohydrateContent\": \"53 g\",\n    \"proteinContent\": \"25 g\",\n    \"fatContent\": \"28 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"1100 mg\",\n    \"servingSize\": \"2 galettes avec bouillon\"\n  },\n  \"recipeIngredient\": [\n    \"300 g de petits pains blancs rassis en cubes\",\n    \"250 ml de lait entier\",\n    \"3 \u0153ufs\",\n    \"180 g de fromage de montagne affin\u00e9 r\u00e2p\u00e9\",\n    \"100 g de fromage alpin doux r\u00e2p\u00e9\",\n    \"1 petit oignon\",\n    \"35 g de beurre\",\n    \"45 g de farine de bl\u00e9\",\n    \"3 c. \u00e0 soupe de persil hach\u00e9\",\n    \"1\/2 c. \u00e0 caf\u00e9 de poivre noir et 1 pinc\u00e9e de muscade\",\n    \"20 ml d\u2019huile neutre\",\n    \"1,2 l de bouillon clair\",\n    \"3 c. \u00e0 soupe de ciboulette cisel\u00e9e\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Masse \u00e0 boulettes\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Humidifier le pain\",\n          \"text\": \"Versez le lait chaud sur les cubes de pain, m\u00e9langez une fois et laissez reposer 10 minutes.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Faire blondir l\u2019oignon\",\n          \"text\": \"Cuisez l\u2019oignon finement hach\u00e9 dans 15 g de beurre pendant 5 minutes, sans coloration forte.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"M\u00e9langer sans p\u00e9trir\",\n          \"text\": \"Ajoutez \u0153ufs battus, fromages, oignon, persil, farine, poivre et muscade au pain. 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