Come just as you are, and leave inspired by our Ateliers of Inspiration. Here goe the Cheese and hazelnut croquettes recipe!
Ingredients
Makes 10 servings for aperitif
| Croquettes | |
| 50 g | butter |
| 80 g | flour |
| 150 ml | white wine |
| 130 ml | full cream |
| 1 pinch of | cumin |
| 1 pinch of | nutmeg |
| 180 g | mountain cheese, ripe, grated |
| 1 | tablespoon mustard |
| 3 | tablespoons flour |
| 2 | eggs, beaten |
| 100 g | panko (Japanese breadcrumbs) |
| 60 g | hazelnuts, chopped |
| oil for frying, salt, pepper | |
| Guacamole | |
| 1pc | ripe avocado |
| 50 g | sour cream |
| 1 | clove garlic, pressed |
| 1 | lime, squeezed |
| Salt, pepper, fresh coriander |
Preparation
Croquettes- Melt the butter in a saucepan, add the flour and mix well, add the white wine and gradually pour in the cream. Simmer for about 5 minutes, stirring constantly. Season to taste with salt and spices. Remove from heat and add the cheese and mustard.
- Put the mixture into a piping bag with a nozzle and pipe individual sticks onto cling film. Wrap tightly in the plastic wrap, tie the ends in a knot and place in the freezer for at least 1 hour.
- Unwrap bars from plastic wrap and cut into 3-inch pieces. Dredge croquettes first in flour, then in egg and coat with nut-panko mixture. Press the breadcrumbs well.
- Fry in oil at 170 degrees, using the cooking sensor.
- Remove the pulp from the avocado, mash with a fork and mix with the remaining ingredients (except cilantro).