Réalisation
Preparation : 20 minutes
Rest time : 1 day
Ingrédients
For 4 people:
- 200 g of not too creamy Brie de Meaux cheese
- 30 g of mascarpone cream
- 30 g of Moutarde Royale® au cognac Pommery®
- 15 g of walnut kernels
- Salt and pepper
- 3 eggs
- 80 g of flour
- 150 g breadcrumbs or Panko
Croquette of Brie de Meaux cheese with nuts, and Moutarde Royale® au cognac Pommery®
Steps:
- Mix: in a small bowl, combine the mascarpone cream, the Moutarde Royale® au cognac Pommery®, chopped walnuts, salt and pepper.
- Cut the Brie de Meaux cheese in half. Top with the mixture and smooth with a spatula. Close the Brie, wrap it in plastic wrap and let it mature overnight in the refrigerator.
- The next day, cut into 8 triangular portions. Roll each triangle in flour and remove excess flour. Dip completely into beaten egg. Remove with a fork so that there is not too much egg.
- Then carefully coat all sides with breadcrumbs. Pass through the beaten egg a second time and then through the breadcrumbs again. This is called "double breading".
- Heat frying oil to 180°C in a deep fryer or pan. Fry gently until the breadcrumbs are colored.
- Drain on paper towels. Sprinkle with a little salt.
- Serve two triangles per person, accompanied by a salad mesclun with walnut oil, wine Pommery® vinegar, and the Moutarde Royale® au cognac Pommery® vinaigrette.
Recipe imagined and produced by chef Frederic Le Guen-Geffroy
