Herve cheese croquettes
difficult
1h 00
Ingredients
4 p.
- 200 g Herve cheese
- 50 g butter
- 60 g wheat flour
- 50 cl milk
- 2 eggs
- 100 g breadcrumbs
- 3 tbsp syrup, Liège
Recipe
1h 00
Preparation:
30 mins
|
Cooking:
10 mins
|
Marinating:
2 hrs
1
Make a thick béchamel sauce: melt the butter, add the flour, then pour in the hot milk little by little. Stir in the cubed Herve cheese and mix until completely melted.
2
Spread the mixture onto an oiled baking tray to a thickness of two centimetres. Cover and leave to set in the fridge for at least 2 hours, until it is completely firm.
3
Cut into regular rectangles. Dip them successively in the beaten egg then in the breadcrumbs, twice, to obtain a well-sealed coating that will not open up during frying.
4
Fry the croquettes in oil at 180°C for three minutes until golden brown. Drain them and serve with a small pot of syrup Sirop de Liège for dipping.
Side dish and cheeseDipThe classicSupper
