Add the grated cheeses off the heat. Add 1 dl cream to 6 egg yolks and whisk. Add the mixture to the cheese mixture and stir. Season with a little salt, pepper and nutmeg. Pour the thick sauce into an oiled rectangular baking dish and smooth it out. Lay a sheet of foil on top of the batter and press it down. Place the dish in the fridge overnight. Turn the dish over and cut the croquette batter into squares. Roll the croquettes first through flour, then through the beaten eggs and finally through breadcrumbs. Deep-fry in the fryer at 170°C, or fry in a pan with plenty of butter until golden brown. Serve with French bread and finish the plate with cherry tomatoes, tartar sauce and parsley.

cheese croquettes

nutmeg pepper and salt parsley cherry tomatoes tartar sauce For breading: 200 g breadcrumbs a few tablespoons of flour 4 eggs

ingredients - info 200 g butter 200 g grated Parmesan cheese 200 g grated Emmental 200 g plain flour 6 eggs (for the batter) 1 l milk 1 dl cream olive oil

Start making a roux: melt butter in a saucepan and add an equal amount of plain flour. Mix well and leave the roux to cook for a minute to get the flour taste out. The roux is now ready to use. But it is preferable to let it cool down first. Now make the bechamel. Heat the roux and add milk in small quantities at a time while stirring. You will notice that a very thick porridge is formed, which becomes thinner as more liquid is added. You can therefore perfectly determine the desired thickness of the sauce. Make a sauce of medium thickness. Leave to cook gently for a minute.

taste and tradition

the fiery passion

nutmeg pepper and salt parsley cherry tomatoes tartar sauce For breading: 200 g breadcrumbs a few tablespoons of flour 4 eggs