Cheese croquettes
Ingredients (serves four)
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- 400g butter
- 200g flour
- 8dl full cream milk
- 2dl vegetable stock
- 200g A la Bière cheese
- 100g Poteaupré
- 100g Vieux Chimay cheese, grated
- 5 egg yolks
- Pepper, salt and nutmeg
To coat
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- flour
- 5 egg whites
- pepper and salt
- breadcrumbs or panko
Preparation
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Preheat the deep fat fryer to 170 °C.
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Make a white roux by melting the butter and stirring in the flour.
Allow to dry out on the heat and add the milk and the stock. Season the thick, white sauce with pepper, a little salt and nutmeg.
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Remove from the heat and with a spatula, stir in the three Chimay cheeses. When they are melted, add the egg yolks and stir to create a thick, smooth sauce. Adjust seasoning to taste.
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Tip the sauce into a floured oven dish or baking tin and allow to cool. Cover the mixture with a sheet of baking paper or cling film to prevent the top from drying out. Leave in the fridge for a minimum of twelve hours.
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Cut the stiff mixture into equal sized pieces, or cut them out with a stainless steel pastry cutter.
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First roll them in the flour, then in the egg white, beaten and seasoned with salt and pepper, and finally in the breadcrumbs. Allow to rest.
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Deep-fry the cheese croquettes until golden brown in the preheated frying oil.
To serve
Serve with fried parsley and lemon quarters.