Cheese Croquettes
| Category: | Appetizers |
| Cooking Time: | 1 h 30 min |
| Portions: |
25
|
| Kitchen: | Belgian Cuisine |
| Cost Range: | Moderate |
Ingredients:
-
1 l Milk
-
250 gr White roux
-
250 gr Grated Gruyère cheese
-
1 dl Cream
-
1 pinch Salt
-
1 pinch Pepper
-
1 pinch Nutmeg
-
2 cl oil
-
100 ml Water
Instructions:
- Prepare a thick béchamel sauce with the milk and the white roux.
- Mix the egg yolks and the cream to make a liaison and add it to the béchamel sauce.
- Fold the grated Gruyère cheese into the sauce.
- Season with salt, pepper, and nutmeg.
- Pour the cheese mixture onto a greased tray and cover it with parchment paper to prevent crust formation.
- Allow the cheese mixture to set in the refrigerator.
- Use a round cutter to cut out the cheese mixture.
- Make the anglaise by mixing the egg whites, water, salt, and pepper.
- Bread the cheese croquettes using the English method (flour, anglaise, breadcrumbs).
- Fry the cheese croquettes in hot oil.
- Fry the washed parsley in the oil as well and season with salt.
- Place the cheese croquettes on a serving platter with lace paper and sprinkle them with the fried parsley.
Tip:
Use one hand to roll the croquette in the flour and breadcrumbs (dry hand) and the other hand to dip the croquette in the egg mixture (anglaise) (wet hand). This way, you prevent the breadcrumbs and flour from sticking to your hands, making breading more efficient and tidy.
