Butter Croquettes
Washed-rind cheese croquette bound with a creamy Aipawasi white sauce
Ingredients
Époisses cheese (1/4, peeled, cut into 2cm cubes)
65 g
butter
10 g
flour
1 and 1/3 tbsp (12 g)
milk
100 ml
potato starch
2 tsp
water
2 tsp
frying oil
to taste
batter flour
to taste
batter egg
to taste
batter breadcrumbs
to taste
Instructions
1
Prepare the ingredients
Peel the Époisses cheese and cut into 2cm cubes. Dissolve the potato starch in the specified amount of water.
2
Make the béchamel sauce
Place the butter in a frying pan and heat until melted, then sprinkle in the flour and sauté over low heat, being careful not to let it burn. When there is no longer a powdery texture, add the milk to thin it out and stir with a wooden spoon until smooth. Add the Époisses cheese, crush it with the wooden spoon to melt it, then add the potato starch water and mix evenly.
3
Cool and shape
Pour the béchamel sauce into a metal tray, let it cool slightly, then refrigerate. Once it has firmed up a bit, divide into 4 equal portions, shape into ovals, and coat in sequence with flour, beaten egg, and breadcrumbs.
4
Deep fry
Heat the frying oil to medium temperature, add the croquettes and fry until golden brown.
