Crozet croquette, sibrastgfaller bergkase mornay, grilled panko

Preparation time: 90 min

Preheat your Fried at 375 °F

• Crozets cooking

  In a saucepan of boiling, salted water, plunge the Crozet pasta into the water and cook for around 15 to 20 minutes, watching over the cooking time from the 12-minute mark.

  Drain, cool and spread out on a cloth.

• Sibrastgfaller Bergkase Mornay

  In a saucepan, using a wooden spatula or a whisk, melt the butter, add the flour and mix well, taking care not to color the mixture (white roux).

  Gradually add the milk, keep stirring, and bring to the boil for two minutes.

  Season with salt, pepper and nutmeg, then add the grated cheese and mix well again.

  Off the heat, add the egg yolks and whisk well.

• Bread the croquettes

  Mix the Mornay with the Crozet pasta, spread out on a baking sheet (cover with cling film) and chill in the fridge.

  Once the mixture has hardened sufficiently, either scoop it out with an ice-cream scoop, or cut out a shape with a knife.) Place the chosen shapes in the freezer.

  Prepare the breading bowls, one with the flour, one with the egg and the two remaining egg whites, then the last with the Panko.

  Dip the croquettes one by one in the flour, then in the egg and finally in the Panko. Repeat until you've reached the last croquette.

  After the first frying, the shell may be too thin, in which case, dip the croquettes again in the English-style breadcrumbs.