Classic Cheese Croquettes
Thermomix recipe: Classic Cheese Croquettes. Ready in 62 minutes. Serves 15. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 80 g full-fat cream
- 10 g gelatin powder
- 60 g Emmental cheese, in pieces
- 60 g Parmesan cheese, in pieces
- 80 g Old Brugge cheese, in pieces (or other aged hard cheese like mature Gouda)
- 100 g unsalted butter, cubed
- 100 g plain flour
- 500 g milk
- 1/2 tsp black pepper, or to taste
- 1/4 tsp salt, or to taste (cheese is salty)
- 1/4 tsp ground nutmeg, or to taste
- 2 egg yolks
- 6 tbsp plain flour (for coating)
- 2 large eggs, beaten (for coating)
- 8 tbsp panko breadcrumbs (for coating)
- Oil for deep frying
Instructions
- In a small bowl, combine the 80 g full-fat cream and 10 g gelatin powder. Stir well with a spoon and set aside to bloom.
- Place the 60 g Emmental cheese, 60 g Parmesan cheese, and 80 g Old Brugge cheese into the clean and dry mixing bowl. Grate 10 sec / Speed 10. Transfer the grated cheese to a separate bowl and set aside.
- Add the 100 g unsalted butter to the mixing bowl (no need to clean). Melt 2 min / 100°C / Speed 1.
- Add the 100 g plain flour to the mixing bowl. Cook 5 min / 120°C / Speed 1, with the simmering basket on the lid instead of the measuring cup, to create a roux.
- Add the 500 g milk, black pepper, salt, and ground nutmeg to the mixing bowl. Cook 7 min / 100°C / Speed 3, with the simmering basket on the lid, to form a thick béchamel sauce.
- Pause and scrape down the sides and bottom of the mixing bowl with the spatula.
- Add the reserved grated cheese, the bloomed cream-gelatin mixture, and the 2 egg yolks to the mixing bowl. Mix 3 min / 90°C / Speed 2 / Reverse.
- Line a shallow baking tray (approx. 20x30 cm) with plastic wrap, ensuring enough overhang to cover the mixture. Pour the cheese mixture onto the prepared tray and spread evenly. Cover tightly with the overhanging plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate overnight (or for at least 6 hours) until the mixture is completely firm.
- Prepare three separate shallow dishes for coating: one with 6 tbsp plain flour, one with the 2 beaten eggs, and one with 8 tbsp panko breadcrumbs.
- Once firm, remove the cheese mixture from the refrigerator. Lift it out of the tray using the plastic wrap and place it on a clean cutting board. Cut the mixture into 15 equal-sized croquettes (e.g., rectangles or cylinders).
- Dredge each croquette first in flour, shaking off any excess, then dip into the beaten egg, allowing any excess to drip off, and finally coat thoroughly in panko breadcrumbs, pressing gently to adhere.
- Place the coated croquettes on a plate or tray lined with baking paper and refrigerate for at least 30 minutes to firm up the coating.
- Heat oil in a deep fryer or large pot to 170-175°C (340-345°F). Fry the croquettes in batches for 3-5 minutes, or until golden brown and heated through. Alternatively, cook in an air fryer according to manufacturer's instructions until golden and crispy.
- Serve immediately with a fresh green salad.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.