Croquettes filled with ham an a cheesy béchamel

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

🧑‍🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX
😀 SUBSCRIBE TO MY FRENCHCOOKING CHANNEL: https://bit.ly/2Of3oJD
💌 JOIN OUR NEWSLETTER►https://bit.ly/2lNomli

🧅🥕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.


Online cooking course tools:
Top rated chopping board with smart attachement for ipad and mobile device (ideal to follow online courses) honestly do check it out!
https://amzn.to/3qCjXxH


**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL

🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F

🗣️ Spread the word about the channel and the website

🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z.

UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
https://amzn.to/343Pvn4
******************************************************
The Mauviel pan I use plus good copper models:
https://amzn.to/2RHSACP
*******************************************************
Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei
Heavy duty cutting board (wood):
https://amzn.to/2H4J5ZR
Essential utensil set:
https://amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
https://amzn.to/2Vj0Flx
Measuring cups set:
https://amzn.to/2ViYkqT

Great starter cookware set (tri-ply clad):
https://amzn.to/2DWJD2a
A good nonstick pan:
https://amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi

KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
https://amzn.to/2vKiB9M
Forged knife set (mercer culinary):
https://amzn.to/2WuDZvs
Fibrox knife set (victorinox):
https://amzn.to/2DRrbaV

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook: https://amzn.to/2FW7ses
How to cook pastry: https://amzn.to/2HrmKbz
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
https://amzn.to/2H4xPfW
Le garde manger:
https://amzn.to/3001yOH
Paul Bocuse Institute culinary book:
https://amzn.to/2H4jr7y
The complete robuchon:
https://amzn.to/30172cb
The professional Patry chef:
https://amzn.to/301Q3WX
Baking and pastry, mastering the art:
https://amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
https://amzn.to/2H2a1tc

CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
https://amzn.to/2PP8ZUr
Larousse gastronomique:
https://amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
https://amzn.to/2H3TKE5
World atlas of wine:
https://amzn.to/2VLiB84