Brie Cheese Croquettes Recipe
Here are simple instructions on what to do and how to make Brie Cheese Croquettes. Use the freshest of Cheese available to get the most amazing Brie Cheese Croquettes. This Brie Cheese Croquettes is never going to fail as a Snack. Why don't you try this great Brie Cheese Croquettes recipe and see for yourself?
Ingredients
10 oz. Brie cheese, rind removed
1 1/2 oz. butter
6 tablespoons flour
10 fl. oz. milk
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 egg yolk
1 egg, lightly beaten
2 oz. dry breadcrumbs sufficient vegetable oil for deep frying
Directions
With a wooden spoon, press the cheese through a strainer and set aside.
In a medium sized saucepan, melt the butter over moderate heat.
Remove the pan from the heat and stir in the flour to make a smooth paste.
Gradually add the milk, stirring constantly.
Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.
Remove the pan from the heat and stir in the pepper and cayenne.
Allow the mixture to cool.
When the mixture is lukewarm, stir in the egg yolk and strained cheese.
Turn the mixture on to a plate and place it in the refrigerator to chill.
Remove the mixture from the refrigerator and, with floured hands, shape the mixture into walnut sized balls.
Dip the balls in the beaten egg, then roll them in the breadcrumbs.
Fill a deep frying pan one third full with vegetable oil.
Place the pan over moderate heat and heat the oil until it registers 350°F on a deep fat thermometer or until a small cube of stale bread dropped into the oil becomes golden in 55 seconds.
Carefully lower the croquettes, a few at a time, into the oil.
Cook for 1 minute or until they are crisp and golden.
Remove the croquettes from the oil and drain on kitchen paper towels.
In a medium sized saucepan, melt the butter over moderate heat.
Remove the pan from the heat and stir in the flour to make a smooth paste.
Gradually add the milk, stirring constantly.
Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.
Remove the pan from the heat and stir in the pepper and cayenne.
Allow the mixture to cool.
When the mixture is lukewarm, stir in the egg yolk and strained cheese.
Turn the mixture on to a plate and place it in the refrigerator to chill.
Remove the mixture from the refrigerator and, with floured hands, shape the mixture into walnut sized balls.
Dip the balls in the beaten egg, then roll them in the breadcrumbs.
Fill a deep frying pan one third full with vegetable oil.
Place the pan over moderate heat and heat the oil until it registers 350°F on a deep fat thermometer or until a small cube of stale bread dropped into the oil becomes golden in 55 seconds.
Carefully lower the croquettes, a few at a time, into the oil.
Cook for 1 minute or until they are crisp and golden.
Remove the croquettes from the oil and drain on kitchen paper towels.
