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1. March 2022

Come just as you are, and leave inspired by our Ateliers of Inspiration. Here goe the Cheese and hazelnut croquettes recipe!

Cheese and hazelnut croquettes with guacamole and coriander


Makes 10 servings for aperitif

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
1pc ripe avocado
50 g sour cream
1 clove garlic, pressed
1 lime, squeezed
Salt, pepper, fresh coriander



  1. 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.
  2. 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.
  3. 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.
  4. Fry in oil at 170 degrees, using the cooking sensor.


  1. Remove the pulp from the avocado, mash with a fork and mix with the remaining ingredients (except cilantro).


Arrange fried croquettes on the guacamole and garnish with cilantro.