These classic french style ham and cheese croquettes are made with a thick bechamel which is then flavored with two types of cheese and some free range country ham.Once done the croquettes are shaped by hand, pane a l’anglaise and deep fried. For the full escoffier experience the croquettes are served on a plate with a side of deep fried parsley which works really really well.
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🧅🥕INGREDIENTS🥕🧅
For the bechamel:
75 grams butter (for the roux)
75 grams flour (for the roux)
500 ml full cream ( whole) milk
1 small twig of thyme
a small bay leaf
half an onion with one clove
2 mushrooms quartered
salt and pepper
For the flavoring:
I used 100 grams comte cheese and 30 grams cheddar cheese
2 slice of free range leg ham
To bread the croquettes (pane a l’anglaise):
50 grams of flour
2 whole eggs beaten
100 grams bread crumbs ( I used japanese style panko)
Deep frying;
75o ml sunflower or grapeseed oil
For the garnish:
1 or 2 handful of deep fried parsley
Notes: this is a thick version of the bechamel sauce only use for these type of recipe.
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: