Gastronomixs

Cheese croquette

The cheese used in this recipe determines the flavour of the end product. Always use a combination of two cheeses; preferably a pungent cheese and a soft cheese.

Cheese croquette

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Ingredients

40

g

gelatin

250

g

butter

300

g

flour

2

litres

poultry stock

1.75

kg

semi-matured cheese, grated

750

g

aged cheese, grated

As needed:

 

Tabasco sauce

As needed:

 

salt and pepper

As needed:

 

flour

As needed:

 

egg white

As needed:

 

fine breadcrumbs

Preparation method

  • Soak the gelatin leaves in cold water.
  • Melt the butter in a pan and wait until it has finished bubbling.
  • Add the flour in one go.
  • Stir thoroughly with a rubber spatula until you have a smooth mixture.
  • Cook the roux for three minutes to cook the flour. It is done as soon as the roux starts to ‘sweat’.
  • Add the stock in three parts while continuing to stir to prevent lumps from forming.
  • Bring the salpicon to the boil and add the gelatin leaves which have been squeezed out.
  • Stir until the gelatin leaves have completely dissolved.
  • Add the two types of cheese and season to taste with salt and pepper and Tabasco.
  • Cover the mixture and set in the refrigerator to firm up.
  • Portion the salpicon into the size of a cromesqui and roll the portions into the desired shape.
  • Coat the salpicon twice à l’anglaise (flour – egg white – breadcrumbs). Omit the first step (flour) when coating them for the second time.
  • Deep-fry the cromesquis in oil at 180°C.

Serving suggestions

  • Variation tip: replace the semi-matured and aged cheese with varieties such as Emmenthaler, Parmesan cheese, or Gruyère.
  • Variation tip: add blanched (and well drained) spinach together with the cheese.
  • As a snack, cocktail snack, or amuse-bouche.
  • In a composition with chicory, apple, and pear components.

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