Truffle croquettes with Beemster® Belegen
Drinks dish. 12 pieces. Prepare 45 min (day in advance) + 3 min frying time
Ingredients
- 45 grams of butter
- 65 grams of flour
- 150 ml mushroom broth, cold
- 200 gr Beemster® cheese Truffle, grated (or Beemster® Belegen + truffle tapenade)
- 50 gr mushrooms, cut brunoise
- Salt
- Pepper
- 3 tbsp flour
- 100 ml egg white (pasteurized from bottle)
- 100 grams of breadcrumbs
Kitchen Stuff
- Frying pan
- Steel pan
- Libra
- Fryer
- Rubber spatula
Prepare
- Fry the mushrooms in a little oil until soft. Let cool.
- Melt butter in a pan. Do not let brown.
- Add the flour. Mix well and cook for 2-3 minutes over medium-high heat, while using a rubber spatula to scoop the mixture through the pan.
- Add in cold broth - must be really cold - all at once and stir until smooth.
- Remove from heat. Let stand for one minute.
- Then mix in the Beemster® Truffle. If you can't find truffle cheese right now, you can also add Beemster® Belegen and a spoonful of truffle tapenade.
- Cover the salpicon (thick ragout) and refrigerate overnight.
- The next day you can start rolling croquettes.
- Prepare three trays: 1 with flour, 1 with egg whites and 1 with breadcrumbs.
- Roll croquettes of the salpicon of about 40 grams.
- Pass the croquettes through the flour 1 at a time, making sure the ball is completely covered.
- Then pass through the egg white and then through the breadcrumbs. Repeat this step one more time.
- Deep-fry the croquettes at 170 degrees for 3 minutes.
Truffle croquettes are perfect as a snack at a party or side dish at a dinner party. Looking for another fun snack or side dish? Then try making these carapaccio rolls with Beemster® Royaal Grand Cru