Truffle and cheese croquettes

250g flour

50g corn flour

300g butter

1 Litre milk

100g grated emmenthal cheese

1 teaspoon white truffle oil

Salt and pepper

Flour for dusting

6 eggs beaten

Bread crumbs

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.

3 replies
  1. Angelique says:

    I had these sinful pleasures at the twitterati party and was completely blown away. Thank you for sharing the recipe!

  2. Colleen says:

    Sigh…..if I can’t get to the twitterati party I can at least try to make my own croquettes. Thank you so much for the recipe. And I am sure everyone is going to enjoy the party on Sunday. I will look out for all the tweets.
    Have a grand weekend xx

Comments are closed.