Croquettes filled with ham an a cheesy bchamel

These soft, tasty and crunchy croquettes are made with a thick bechamel which is then flavored with two types of cheese and some free range country ham.Once done the croquettes are shaped by hand, pane a l'anglaise and deep fried. For the full escoffier experience the croquettes are served on a plate with a side of deep fried parsley which works really really well. and no these are not potato based croquette like you see everywhere. WRITTEN REICPE: https://bit.ly/2OEdOTM

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INGREDIENTS

For the bechamel:
75 grams butter (for the roux)
75 grams flour (for the roux)
500 ml full cream ( whole) milk
50ml double cream ( heavy cream)
1 small twig of thyme
a small bay leaf
half an onion with one clove
2 mushrooms quartered
salt and pepper

For the flavoring:
I used 100 grams comte cheese and 30 grams cheddar cheese
2 slice of free range leg ham

To bread the croquettes (pane a l'anglaise):
50 grams of flour
2 whole eggs beaten
100 grams bread crumbs ( I used japanese style panko)

Deep frying;
75o ml sunflower or grapeseed oil

For the garnish:
1 or 2 handful of deep fried parsley

Notes: this is a thick version of the bechamel sauce only use for these type of recipe.
The deep fried parsley is meant to be sprinkle around the croquettes and to be used as a side to dip the croquettes in.
Use fresh green parsley for the best results. if you wonder the parsley is deep fried it is simply that you don't serve a fresh herbs with a deep dried item. so the rule is always deep fried with deep fried
to deep fry the parsley use curly parsley not flat leaves parsley. to deep fry just throw a small handful of parsley worth at a time in the oil. be careful the oil does a brief foamy reaction due to the water contain in the parsley so don't put too much at a time.


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