Serves: 4 • Prep: 20 minutes • Cooking: 1 day • Difficulty: easy
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Ingredients
- Brie de Meaux (not too creamy): 200 g
- Mascarpone cream: 30 g
- Moutarde Royale® au Cognac Pommery® : 30 g
- Walnut halves: 15 g
- Salt, pepper
- Egg: 3
- Flour: 80 g
- Sandwich bread breadcrumbs or Panko: 150 g
Method: Brie de Meaux Croquettes with Walnuts and Moutarde Royale® au Cognac Pommery®
Filling:
- In a small mixing bowl, combine the mascarpone cream, the wholegrain mustard, the chopped walnuts, salt and pepper.
- Cut the Brie de Meaux in half through its thickness.
- Fill with the mixture and smooth with a spatula. Close the Brie back up, wrap it in cling film, then let it mature overnight in the fridge.
- The next day, cut into 8 triangular portions. Roll each triangle in flour, then shake off the excess.
- Then dip it fully in the beaten egg. Lift out with a fork so there isn't too much egg on it.
- Then coat thoroughly in breadcrumbs on all sides. Dip a second time in beaten egg, then again in breadcrumbs.
- This technique is called "double breading".
- Heat frying oil to 180°C in a deep fryer or a saucepan.
- Fry gently until the breadcrumbs turn golden.
- Drain on paper towel. Sprinkle with a little salt.
- Serve two triangles per person, with a mesclun salad dressed with walnut oil, Vinaigre de Vin Pommery® and wholegrain Pommery® mustard.
