Recipe for Croquettes with Gruyère AOP Cheese
In this new episode, it's Cédric Mosbeux, the chef of the Belgian deli Fernand Obb in Brussels, who ties on the apron! And has the pleasure of frying croquettes as plump as they are golden, with melting Gruyère AOP and creamy béchamel… enough to leave you speechless.
Pssst, this recipe is on the restaurant menu from October 27th to November 24th, so you know what you have to do!
Schedule
Heat the milk until it just begins to simmer. Meanwhile, melt the butter, add the flour, and cook for two minutes, stirring constantly, until a light roux forms. Gradually add the hot milk, whisking continuously, then bring to a gentle boil for a few minutes. The mixture should become very thick. Remove from the heat and stir in the softened gelatin. Add the Gruyère AOP cheese in three stages, mixing until completely melted. Add the egg yolks, nutmeg, a pinch of white pepper, and salt if needed. Spread the mixture in a dish to a thickness of 2 cm (approximately 3/4 inch), and cover with plastic wrap, pressing it directly onto the surface. Refrigerate for 15-20 minutes, then freeze for 6 hours (or overnight). Once frozen, shape the mixture into small balls of about 60 grams (approximately 1/4 cup). Coat them in the following order: flour, egg-milk mixture, then breadcrumbs, and refrigerate for 20 minutes. Fry the croquettes in oil at 170°C for 3 to 4 minutes. They're ready!
