Cheese Croquettes

Name: cheese Croquettes
Cook time: 45 min
Total time: 315 min
Yield: 20
Ingredients: 3 leaf gelatin; 100 g unsalted butter or margarine; 210 g wheat flour; 500 ml semi skimmed milk; 4 medium sized egg; 100 ml fresh cream; 200 g Old Amsterdam grated old cheese or other grated old cheese; 2 el coarse Zaanse mustard pot 335 g; tl grated nutmeg; 100 g bread crumbs pack 150 g

Homemade cheese croquettes, tasty and really easier than you think.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 deep fryer with vegetable oil

Directions

Soak the gelatine in cold water for 5 minutes.
Meanwhile, melt the butter in a saucepan and add the flour. Heat the mixture for 3 minutes on medium heat. Stir frequently.
Pour in half of the milk and stir with a whisk. Add the rest of the milk when the sauce begins to bind.
Split the eggs. Add the egg yolks and whipped cream to the sauce and bring to the boil. Keep the proteins.
Remove the pan from the heat and stir the cheese in parts through the sauce. Squeeze the leaves of gelatine and stir in the sauce.
Season the sauce with the mustard, nutmeg and pepper.
Grease the oven dish and sprinkle with some flour. Pour the ragout into the baking dish, cover with cling film and let cool for 30 minutes.
Let it stiffen for another 2 hours in the refrigerator. With 2 tablespoons, create 20 equal portions of the croquette (salpicon).
Form croquettes with floured hands.
Beat the rest of the eggs with the retained proteins in a deep plate. Put the rest of the flour and breadcrumbs in 2 separate, deep plates.
Bring the croquettes successively through the flour, egg and breadcrumbs. Repeat so that the croquettes are doubled breadcrumbs.
Let the croquettes covered with cling film stiffen in the refrigerator for another 2 hours.
Heat the deep fryer to 180 ° C and bake max. 4 croquettes simultaneously in approx. 5 min. Golden brown. Drain on kitchen paper.