50g corn flour
1 Litre milk
100g grated emmenthal cheese
1 teaspoon white truffle oil
Salt and pepper
Flour for dusting
6 eggs beaten
Place milk in a large sauce pan and heat gently to warm.
In a separate pan melt butter and both flours and cook for 2 minutes whisking constantly.
Pour the warmed milk over this mixture.
Whisk on the heat, as it begins to boil you will see the mixture thicken up drastically, carry on cooking until you and feel the mixture come away from the sides of the pan.
Transfer mixture to an electrical mixer machine. Add the cheese, truffle oil, salt and pepper. Mix on a medium setting until it is smooth and silky.
Transfer onto a large flat tray, cool and place in the fridge for 4-6 hours for the mixture to set.
Roll into small balls, about ½ the size of a golf ball.
Dust the balls with flour, dip into egg and then bread crumb. Repeat this process a second time.
Deep fry at 180oc until golden brown.