👨‍🍳 作り方

1. 1

   In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the 1/3 cup of flour and cook for 1-2 minutes to form a roux.

   💡 プロのコツ: Cooking the roux for a minute or two removes the raw flour taste.
2. 2

   Gradually whisk in the 1.5 cups of milk until smooth. Cook, stirring constantly, until the sauce thickens to a béchamel consistency.

   ⏱️ 5-7 minutes
3. 3

   Stir in the nutmeg and pepper. Remove from heat. Whisk about 1/2 cup of the hot béchamel into the egg yolks, then return this mixture to the saucepan. Cook and stir for another 10 minutes over low heat until thickened.

   ⏱️ 10 minutes

   💡 プロのコツ: Tempering the egg yolks prevents them from scrambling.
4. 4

   Add the shredded cheese to the béchamel mixture and stir until completely melted and smooth. Spread this cheese mixture evenly into a lightly greased 11x7 inch baking pan. Chill in the refrigerator until firm, at least 2 hours or preferably overnight.

   ⏱️ 2 hours minimum
5. 5

   Once firm, cut the cheese mixture into 12 portions (e.g., rectangles or squares). Set up three shallow dishes: one with 1/2 cup flour, one with the beaten eggs and 1/2 cup milk (egg wash), and one with breadcrumbs.

   💡 プロのコツ: Using slightly warmed cheese mixture can make it easier to shape.
6. 6

   Roll each cheese portion first in flour, then dip in the egg wash, and finally coat thoroughly with breadcrumbs. Place the breaded croquettes on a baking sheet.

   💡 プロのコツ: For an extra crispy coating, double-bread them (flour, egg, breadcrumbs, egg, breadcrumbs).
7. 7

   Heat about 3 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Carefully fry the croquettes in batches for 2-3 minutes, or until golden brown and heated through. Drain on paper towels.

   ⏱️ 2-3 minutes per batch

   💡 プロのコツ: Do not overcrowd the fryer, as this will lower the oil temperature and result in greasy croquettes.