Mont brie bleu & Gruyère croquetas

Preparation

Prepare the bechamel sauce

Melt the butter in a saucepan over a low heat. Add the flour, stirring constantly. Once the mixture is smooth, gradually stir in the milk.

Season with salt, pepper and a pinch of nutmeg. Remove from the heat.

Add the grated Gruyère and Bleu d’Auvergne. Place in the fridge for at least 2 hours.

Prepare the croquetas

In one bowl, mix 2 eggs and half a glass of milk and in a second bowl pour plenty of breadcrumbs.

Remove the mixture from the fridge and shape into small balls, dip them into the egg and milk mixture and then into the breadcrumbs. Place the small balls on a sheet of aluminium foil.

Bring the oil to the boil. Dip the croquetas in the boiling oil until golden brown. 

Then remove from the oil and leave to cool on kitchen paper to absorb any excess oil.