Add the grated cheeses off the heat. Add 1 dl cream to 6 egg
yolks and whisk. Add the mixture to the cheese mixture and
stir. Season with a little salt, pepper and nutmeg.
Pour the thick sauce into an oiled rectangular baking dish and
smooth it out. Lay a sheet of foil on top of the batter and press
it down. Place the dish in the fridge overnight.
Turn the dish over and cut the croquette batter into squares.
Roll the croquettes first through flour, then through the beaten
eggs and finally through breadcrumbs.
Deep-fry in the fryer at 170°C, or fry in a pan with plenty of
butter until golden brown.
Serve with French bread and finish the plate with cherry
tomatoes, tartar sauce and parsley.
cheese croquettes
nutmeg
pepper and salt
parsley
cherry tomatoes
tartar sauce
For breading:
200 g breadcrumbs
a few tablespoons of flour
4 eggs
Start making a roux: melt butter in a saucepan and add an
equal amount of plain flour. Mix well and leave the roux to
cook for a minute to get the flour taste out. The roux is now
ready to use. But it is preferable to let it cool down first.
Now make the bechamel. Heat the roux and add milk in
small quantities at a time while stirring. You will notice that a
very thick porridge is formed, which becomes thinner as more
liquid is added. You can therefore perfectly determine the
desired thickness of the sauce. Make a sauce of medium
thickness. Leave to cook gently for a minute.
200 g butter
200 g grated Parmesan cheese
200 g grated Emmental
200 g plain flour
6 eggs (for the batter)
1 l milk
1 dl cream
olive oil
nutmeg
pepper and salt
parsley
cherry tomatoes
tartar sauce
For breading:
200 g breadcrumbs
a few tablespoons of
flour
4 eggs
Add the grated cheeses off the heat. Add 1 dl
cream to 6 egg yolks and whisk. Add the
mixture to the cheese mixture and stir. Season
with a little salt, pepper and nutmeg.
Pour the thick sauce into an oiled rectangular
baking dish and smooth it out. Lay a sheet of
foil on top of the batter and press it down.
Place the dish in the fridge overnight.
Turn the dish over and cut the croquette batter
into squares. Roll the croquettes first through
flour, then through the beaten eggs and finally
through breadcrumbs.
Deep-fry in the fryer at 170°C, or fry in a pan
with plenty of butter until golden brown.
Serve with French bread and finish the plate
with cherry tomatoes, tartar sauce and parsley.
cheese croquettes
Start making a roux: melt butter in a saucepan
and add an equal amount of plain flour. Mix well
and leave the roux to cook for a minute to get
the flour taste out. The roux is now ready to
use. But it is preferable to let it cool down first.
Now make the bechamel. Heat the roux and
add milk in small quantities at a time while
stirring. You will notice that a very thick porridge
is formed, which becomes thinner as more
liquid is added. You can therefore perfectly
determine the desired thickness of the sauce.
Make a sauce of medium thickness. Leave to
cook gently for a minute.
200 g butter
200 g grated
Parmesan cheese
200 g grated
Emmental
200 g plain flour
6 eggs (for the batter)
1 l milk
1 dl cream
olive oil
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
