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.
pepper and salt
200 g breadcrumbs
a few tablespoons of flour
ingredients - info
200 g butter
200 g grated Parmesan
200 g grated Emmental
200 g plain flour
6 eggs (for the batter)
1 l milk
1 dl cream
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.