Cheese Croquettes
Prepare a thick béchamel sauce by melting the butter, when it becomes foamy, add the flour, let lightly brown, remove the pan from the heat, dilute the roux
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Cooking tools:
- Saucepan
- Whisk
- Baking sheet
- Mixing bowl
- Plate
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Slotted spoon
- Paper towel
- Serving platter
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Fork
- Pastry brush
Ingredients
- 250 g Camembert (or brie or munster or …)
- 120 g Butter
- Flour
- 15 Milk
- 20 Chicken broth
- 1 Egg
- Breadcrumbs
- Salt, Cayenne pepper, nutmeg
- Cooking oil
- Acacia honey
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