Croquettes filled with ham an a cheesy béchamel
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- Опубликовано: 6 авг 2024
- These soft, tasty and crunchy 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. and no these are not potato based croquette like you see everywhere. WRITTEN REICPE: bit.ly/2OEdOTM
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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
50ml double cream ( heavy cream)
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.
The deep fried parsley is meant to be sprinkle around the croquettes and to be used as a side to dip the croquettes in.
Use fresh green parsley for the best results. if you wonder the parsley is deep fried it is simply that you don't serve a fresh herbs with a deep dried item. so the rule is always deep fried with deep fried
to deep fry the parsley use curly parsley not flat leaves parsley. to deep fry just throw a small handful of parsley worth at a time in the oil. be careful the oil does a brief foamy reaction due to the water contain in the parsley so don't put too much at a time.
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Хобби
Super tasty croquettes can be made with mushroom instead of ham. once breaded you can freeze them. to cook frozen one just plunge them frozen in the deep fryer. the croquettes are ready when golden.
Great recipe. Merci.
Do you have any tips for the ratio of roux to milk when making a bechamel? For example 1tbsp of flour and 1tbsp of butter = 500ml milk?
@Thomas Hellberg I am using magimix but there are plenty of brands nowadays that makes good food products
Please can you tell me your sauteuse is 20 or 24 cm? Thank you!
If you cannot deep fry them, is is possible to bake them instead? If so, for how long?
Chef! I remember u when I watched the Julie & Julia movie! Even ur intro music and french accent; Meryl Streep did justice!
"You are the butter to my bread, you are the breath to my Life"
More power to u Chef! 💪👏
your channel is like traveling without leaving the house hehe
Hi I just want to let you know that you've helped me shape my cooking skills to this day since I was 15 years old. Now 18 and my friends always ask me to cook for them, at some points I have most recipes memorized and then some things just sync in with my chemistry of cooking so I once in a while am able to throw something together and make it taste delicious. I am also allergic to milk egg and nuts and you have a good amount of recipes that I can use. (also planning on going to study in France for cooking)
So thank you so very much for being an inspiration to my life. Hope you're having a smooth recovery from the hospital visit.
wow that is really making my day 🙂🙂 sometimes i forget for how long the channel has been running . happy to hear you find some inspiration with french cooking . it is always a great adventure and there are always things to learn🙂👨🏻🍳 good luck and thanks for the message👨🏻🍳
Welcome back Stephan, I hope you're well and truly recovered. These Croquettes should hit the spot!
Merci!
This guys is a helluva teacher, and just a baby.
My Grandmother used to make this after thanksgiving filling with ground turkey and stuffing mixture leftover from the thanksgiving meal.
@7:50 "I'm just gonna do a sneakie and ..." *scoops out a yummy bit for himself*
Can't blame you, Stéphane, as it already looked delicious :)
😀
Thank you for the recipe tutorial!
Ah, Stéphane! I love these, so thank you so much for walking us through the process! So delicious. I can't wait to make it myself!
I’ve been watching a lot of Bruno Albouze’s cooking channel and got recommended this channel. Bruno is Michelin level but the recipes here are less intimidating and comfy. It’s a nice balance. Subscribed :)
I will try it this Friday night, as a snack, thank you!
Just acquired a giant Serrano ham, will be trying this thanks Stephane
I love watching your cooking demos. I’ve learned so much from you in the last two months.
One of my FAVORITE things!!! Thanks Stephane!
Croquettes were unknown to me until I moved to Belgium from Canada a year and a half ago. I’d come to enjoy these as an appetiser to dinner when dining out however with restaurants now being closed for quite some time due to COVID, you have shown how easy they are to make and they will grace my table for dinner in the near future. As always, un gros merci à vous Stefan.
I will be making these this weekend, I'm very excited to try them! Thank you so much!
Really tasty looking croquettes. The perfect crunchy coating, and great filling. Cheers, Stephane!
I love these!
We’re going to do this recipe very soon. It looks positively amazing!!!
Can’t wait to try make this recipe at home! Thank you.
Merci Mon ami . C'est ci bon .
Merci Stephan! These look wonderful!
Oh yum! I can't wait to learn this recipe! Thank you!
Thank you for sharing your recipies,
Nice to see you back to full health - great video
Ohh mercy, these look so good. I definitely have to try this recipe. I love croquettes of any variety.
Definitely super snack!
OMG!!!!.. everything you cook is so yummy!!!!👌... thank you.
Glad to see you're doing so well. This looks delish!
I love French food. I will have to make my husband these croquettes! Thanks for the recipe and tips
Oooohhhh! Looks soooo yummy! Glad to see you looking so well.
try the ham and cheese version with some braised belgian endives and substitute some of the milk with the braising liquid from the endives. Tastes like belgian endives au gratin but then in croquette version :). you can also make vol-au-vent croquettes
Tres bien, Stephane! Definitely trying this out!
I hope all is well, it's nice to see you back making videos, the croquettes look delicious.
Brilliant!
Glad to see that you are doing well! The recipe looks wonderful, thanks for a great video! Take care !
Just love it
Merci , great recipe.
Kids will love these
Garanteed 😀
You always catch me when I'm starving.
Great presentation as always!
So gratified to see a thick layer of fat around the ham. I just knew that fat would add something special to the croquettes
Hi Stefan,
I like to add a sachet of pickling spices which includes dried chili to my milk for dishes where I want a subtle "bite" of heat to my dish. This is an incredible time saver!
6:10 At this point, it has become (sort of) a Mornay sauce. 14:00 Ce sont de belles croquettes jambon-fromage!
This looks delicious! My only experience with croquettes has been in fictional shows haha, looking forward to making this myself one day
These look delicious, thank you! If you are planning to make some to freeze for another time, do you freeze them after breading but before deep frying ?
you freeze them just after you are done with the breading
@@FrenchCookingAcademy Thank you!!!
Thank you 🌟
I just found your channel (wanted to know how to make butter) and so far you're way more inspiring to watch than Tasty. I'm so going to use your version of making bechamel sauce next time I'm making lasagna ^^
Bonjour cobber ... hope you are doing well? Thanks for your superb recipes and cooking. 😁😋
You inspire this amateur Aussie cook. 😎
Super video! I applauded for $2.00 👏
Merci! I adapted the technique to make a Crab Rangoon croquette.
Your vocabulary is wonderful.
You were using a lot of adjectives that a lot of French don’t know when speaking English. I’ve had a French Boyfriend for 16 years; so I know you are using some English Descriptions that are not commonly known by ESL Speakers. Your French Accent is Charming!
dating ESL people ultimately sucks
@@u235u235u235 No I love the cute accent. My French Boyfriend likes my FSL French /American Accent too... Stéphan has a charming accent & speaks with a really big vocabulary !
@@jellybeanparis584 ok
OMG, I can't believe I've been pronouncing croquette wrong all this time. Love these tasty things, will try the recipe soon.
This looks amazing! Hmm, Super Bowl?
Hmmm, I am getting hungry 🤪
Bravo !
Bien expliquer, nous allons essayer ca bientot.
Montre nous quand to mange ta recette, c'est plus marrant ;)
Looks amazing! How warm was it? :-)
Please consider a video for ham and gruyere crêpes, prepared en casserole with bechamel and gratinéed!
Oh my love that saucepan where can I find it ... ?
I respect the culture of how to serve them deep fried with deep fried herbs. But we asian eat a super crispy deep fried spring rolls with fresh leek. It maybe too strong but it does add layer of taste to the dishes. U should try it chef. Love your chanel
Could you recommend other sauces that would pair well with croquettes?
Would you kindly show is how to make a potato ham and cheese croquette?
That looks awesome! If you make them in advance, do you just heat them up in a conventional oven before serving? Or would you give them a second round in the deep frier? (I also like your new intro/title card. Looks more and more like a TV show on a food network than a guy making YT videos in his kitchen.)
You’re Ah-mazing 🙌
I saw that cheeky taste.
How many serving does this recipe yield? Thank you!
How do you reheat after you freeze them?
Wow easy to make.
If I freeze some, do I need to defrost before frying?
no you don't need to just thrown them in frozen
@@FrenchCookingAcademy Awesome! Thank you.
I'm wondering if these would work cooked in an air fryer?
It will work.
Please can you tell me your sauteuse is 20 or 24 cm? Thank you!
it is a mauviel 24 cm👍
Huh, I sat watching all of this, though croquettes are second nature to us, and I've made them many times.
Thanks Stéphane for this great recipe. Ar 5:20 you add 50 ml cream which is not listed among the ingredients. Please add it. I am going to do this in this weekend and freeze some (if I can save it) :)
thanks for that I did forgot to add it 👍
My whisk is a kitchenaid mixer.
Hi any idea of approximate quantity of croquettes this recipe makes ?
I LOVE your channel Stephan (Étienne?). I do have a question about the roux. Is it common for some butter to have a higher water content thank others? When I mixed equal parts butter and flour, it never really formed a paste ever after several minutes. I adjusted this by adding a little more flour and cooking. This is my suspicion. When I usually make a roux I almost never measure the ratio of fat to flour and as I judge this by consistency. Thanks in advance!
By the way, I used Swiss Gruyiere made with raw, unpasteurized milk mixed with a little sharp cheddar. Will complete and fry tomorrow.
As a thickening agent, only the flour plays a role. You can even make a béchamel sauce with no butter at all. However, butter is useful to cook the flour and avoid clumping when you add more liquid so you can add butter/flour to get the right consistency even if it is not the 50/50 ratio.
@@aidanclarke6106 Thanks Aidan.
Right, it is my understanding that you need some type of fat with equal parts flour to fat. I've made cajun dishes with olive oil as the fat.
Miam! La recette de croquettes aux crevettes est la même? How do you do your deep fried parsley?
just throw bits of parsley at a time in the deep fryer. do watch out and don't put too much as they contain water and there is an initial foamy reaction with the oil
Prep: one hour
Cooking: 10 minutes each
Snack. Riiiiiight.
They would likely be very rich hence only serving 3 per person, I think you would be best to serve these as a side element of a meal. I wonder if I would enjoy the texture, probably very soft and squishy but the crumb would offer a bit of contrast.
these are meant to be served as a warm appetizer 2 per person is actually way enough😀
I don't see how much cream to add? 2 or 4 T?
Looks really awesome, and maybe super healthy with just 100kcal. p. 1g ^_^
Did any of you know that Amazon now sells gluten-free Panko? I ordered a Kg pack. I have a friend who is a gluten sufferer and he might have come down to watch the France Vs Scotland rugby but I don't have any GF flour. Drat! Maybe I can fry him a few bits of GF Panko crumbed chicken breast. What wine? A Muscadet or maybe a Riesling I think.
What I can use instead of ham ?
mushrooms
What about ground beef ? Would it work?
@@fjermusicfjer6083 Bacon 🥓, Pepperoni, Chorizo/ Sausage
Sincerely? Anything. Here in Spain we make them out of stew, ham, cheese, squid, mushrooms, chicken, cod...you can get really creative.
When I mentioned the bechamel looked lumpy, I meant the stage 1, where you cooked the butter and flour on the heat. I guess, perhaps it doesn’t matter, because your final product/the bechamel looks just beautiful!
Mate, are you still in Australia? Please get an Australian measuring jug! The 2 cups not being 500ml is driving me nuts! :)
So I attempted these, but even after chilling my mixture was way too wet and sticky, not pliable enough to shape. What went wrong??
Did you make them underwater?
@@glenn9683 lol. No. No, I didn't. But kudos to you good sir for giving me a chuckle. May your croquettes be as flavorful as a something mixed with another something, of equal flavorness.
@@andyquin5386 😆 you too man, good luck
I’m running into this too... I think it’s just a matter of letting the béchamel thicken longer before adding the cheese
Looks amazing, must try! Will this work well with regular milk or even almond milk in the bechamel?
The bechamel looks lumpy….is that ok? Btw, I LOVE your channel!!
Stephane: "This is a super easy recipe!"
Me: 97 frustrating steps, a messy kitchen and a lotta cussing later..."Agh!! Why am I doing this?? 98th step," Yum!!! This is so delicious! It wasn't that hard to make. Not a big deal."........ :)
that sounds about rigth 😂
How do the French remain so thin after eating this rich food?
French food?? Deep fried?? What sorcery is this?
Would French people be angry if I use panko instead of western breadcrumbs?
I learned, making Vegetables-Croquettes in the same way, at cooking school!!!!
BUT, we cut them in squares!!!
Cut not cutted
Tenter le diable 😈
Where is the recipe and quantities needed, please?
put a little parm in the beard crumbs
These remind me of mozzarella sticks. /probably just committed some unforgivable heresy but whatever.
BURN HIM AT THE STAKE!!! Just kidding, it's actually not so similar. Just the deep frying part, but there's so many things that can get deep fried.
you did not use white pepper in you roux
The roux was not being used for a white sauce, so the color of the pepper isn’t really relevant. Flavor is primary since these are croquettes.
I'll stick with chicken croquettes,thank you
Buy dogecoin now
You know he’s not really French and the accent is fake don’t you? 😁