Super tasty croquettes can be made with mushroom instead of ham. once breaded you can freeze them. to cook frozen one just plunge them frozen in the deep fryer. the croquettes are ready when golden.
Great recipe. Merci. Do you have any tips for the ratio of roux to milk when making a bechamel? For example 1tbsp of flour and 1tbsp of butter = 500ml milk?
Chef! I remember u when I watched the Julie & Julia movie! Even ur intro music and french accent; Meryl Streep did justice! "You are the butter to my bread, you are the breath to my Life" More power to u Chef! 💪👏
Hi I just want to let you know that you've helped me shape my cooking skills to this day since I was 15 years old. Now 18 and my friends always ask me to cook for them, at some points I have most recipes memorized and then some things just sync in with my chemistry of cooking so I once in a while am able to throw something together and make it taste delicious. I am also allergic to milk egg and nuts and you have a good amount of recipes that I can use. (also planning on going to study in France for cooking) So thank you so very much for being an inspiration to my life. Hope you're having a smooth recovery from the hospital visit.
wow that is really making my day 🙂🙂 sometimes i forget for how long the channel has been running . happy to hear you find some inspiration with french cooking . it is always a great adventure and there are always things to learn🙂👨🏻🍳 good luck and thanks for the message👨🏻🍳
I’ve been watching a lot of Bruno Albouze’s cooking channel and got recommended this channel. Bruno is Michelin level but the recipes here are less intimidating and comfy. It’s a nice balance. Subscribed :)
Croquettes were unknown to me until I moved to Belgium from Canada a year and a half ago. I’d come to enjoy these as an appetiser to dinner when dining out however with restaurants now being closed for quite some time due to COVID, you have shown how easy they are to make and they will grace my table for dinner in the near future. As always, un gros merci à vous Stefan.
try the ham and cheese version with some braised belgian endives and substitute some of the milk with the braising liquid from the endives. Tastes like belgian endives au gratin but then in croquette version :). you can also make vol-au-vent croquettes
I respect the culture of how to serve them deep fried with deep fried herbs. But we asian eat a super crispy deep fried spring rolls with fresh leek. It maybe too strong but it does add layer of taste to the dishes. U should try it chef. Love your chanel
These look delicious, thank you! If you are planning to make some to freeze for another time, do you freeze them after breading but before deep frying ?
Hi Stefan, I like to add a sachet of pickling spices which includes dried chili to my milk for dishes where I want a subtle "bite" of heat to my dish. This is an incredible time saver!
☺ Croquette Jamon Fromage - Ham Croquettes Croquettes filled with ham an a cheesy béchamel, shaped by hand, pane a l'anglaise and deep fried. Use potatoes for potatoe croquette (the original tator tot) replacing the bechmel. Use shredded chicken for Creamy chicken Croquettes. All cheese for mozerella croquette. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread.The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. 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 tsp thyme half an onion, minced 1/2 nutmeg 2 mushrooms, minced Pinch salt and pepper For the flavoring: 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 Deep frying; 75o ml sunflower or grapeseed oil For the garnish: 1 or 2 handful of deep fried parsley.
Your vocabulary is wonderful. You were using a lot of adjectives that a lot of French don’t know when speaking English. I’ve had a French Boyfriend for 16 years; so I know you are using some English Descriptions that are not commonly known by ESL Speakers. Your French Accent is Charming!
@@u235u235u235 No I love the cute accent. My French Boyfriend likes my FSL French /American Accent too... Stéphan has a charming accent & speaks with a really big vocabulary !
I just found your channel (wanted to know how to make butter) and so far you're way more inspiring to watch than Tasty. I'm so going to use your version of making bechamel sauce next time I'm making lasagna ^^
Thanks Stéphane for this great recipe. Ar 5:20 you add 50 ml cream which is not listed among the ingredients. Please add it. I am going to do this in this weekend and freeze some (if I can save it) :)
That looks awesome! If you make them in advance, do you just heat them up in a conventional oven before serving? Or would you give them a second round in the deep frier? (I also like your new intro/title card. Looks more and more like a TV show on a food network than a guy making YT videos in his kitchen.)
I LOVE your channel Stephan (Étienne?). I do have a question about the roux. Is it common for some butter to have a higher water content thank others? When I mixed equal parts butter and flour, it never really formed a paste ever after several minutes. I adjusted this by adding a little more flour and cooking. This is my suspicion. When I usually make a roux I almost never measure the ratio of fat to flour and as I judge this by consistency. Thanks in advance! By the way, I used Swiss Gruyiere made with raw, unpasteurized milk mixed with a little sharp cheddar. Will complete and fry tomorrow.
As a thickening agent, only the flour plays a role. You can even make a béchamel sauce with no butter at all. However, butter is useful to cook the flour and avoid clumping when you add more liquid so you can add butter/flour to get the right consistency even if it is not the 50/50 ratio.
@@aidanclarke6106 Thanks Aidan. Right, it is my understanding that you need some type of fat with equal parts flour to fat. I've made cajun dishes with olive oil as the fat.
just throw bits of parsley at a time in the deep fryer. do watch out and don't put too much as they contain water and there is an initial foamy reaction with the oil
@@glenn9683 lol. No. No, I didn't. But kudos to you good sir for giving me a chuckle. May your croquettes be as flavorful as a something mixed with another something, of equal flavorness.
Did any of you know that Amazon now sells gluten-free Panko? I ordered a Kg pack. I have a friend who is a gluten sufferer and he might have come down to watch the France Vs Scotland rugby but I don't have any GF flour. Drat! Maybe I can fry him a few bits of GF Panko crumbed chicken breast. What wine? A Muscadet or maybe a Riesling I think.
They would likely be very rich hence only serving 3 per person, I think you would be best to serve these as a side element of a meal. I wonder if I would enjoy the texture, probably very soft and squishy but the crumb would offer a bit of contrast.
Stephane: "This is a super easy recipe!" Me: 97 frustrating steps, a messy kitchen and a lotta cussing later..."Agh!! Why am I doing this?? 98th step," Yum!!! This is so delicious! It wasn't that hard to make. Not a big deal."........ :)
When I mentioned the bechamel looked lumpy, I meant the stage 1, where you cooked the butter and flour on the heat. I guess, perhaps it doesn’t matter, because your final product/the bechamel looks just beautiful!
Super tasty croquettes can be made with mushroom instead of ham. once breaded you can freeze them. to cook frozen one just plunge them frozen in the deep fryer. the croquettes are ready when golden.
Great recipe. Merci.
Do you have any tips for the ratio of roux to milk when making a bechamel? For example 1tbsp of flour and 1tbsp of butter = 500ml milk?
@Thomas Hellberg I am using magimix but there are plenty of brands nowadays that makes good food products
Please can you tell me your sauteuse is 20 or 24 cm? Thank you!
If you cannot deep fry them, is is possible to bake them instead? If so, for how long?
Chef! I remember u when I watched the Julie & Julia movie! Even ur intro music and french accent; Meryl Streep did justice!
"You are the butter to my bread, you are the breath to my Life"
More power to u Chef! 💪👏
This guys is a helluva teacher, and just a baby.
your channel is like traveling without leaving the house hehe
Hi I just want to let you know that you've helped me shape my cooking skills to this day since I was 15 years old. Now 18 and my friends always ask me to cook for them, at some points I have most recipes memorized and then some things just sync in with my chemistry of cooking so I once in a while am able to throw something together and make it taste delicious. I am also allergic to milk egg and nuts and you have a good amount of recipes that I can use. (also planning on going to study in France for cooking)
So thank you so very much for being an inspiration to my life. Hope you're having a smooth recovery from the hospital visit.
wow that is really making my day 🙂🙂 sometimes i forget for how long the channel has been running . happy to hear you find some inspiration with french cooking . it is always a great adventure and there are always things to learn🙂👨🏻🍳 good luck and thanks for the message👨🏻🍳
Super video! I applauded for $2.00 👏
Welcome back Stephan, I hope you're well and truly recovered. These Croquettes should hit the spot!
Merci!
My Grandmother used to make this after thanksgiving filling with ground turkey and stuffing mixture leftover from the thanksgiving meal.
Just acquired a giant Serrano ham, will be trying this thanks Stephane
I’ve been watching a lot of Bruno Albouze’s cooking channel and got recommended this channel. Bruno is Michelin level but the recipes here are less intimidating and comfy. It’s a nice balance. Subscribed :)
Croquettes were unknown to me until I moved to Belgium from Canada a year and a half ago. I’d come to enjoy these as an appetiser to dinner when dining out however with restaurants now being closed for quite some time due to COVID, you have shown how easy they are to make and they will grace my table for dinner in the near future. As always, un gros merci à vous Stefan.
@7:50 "I'm just gonna do a sneakie and ..." *scoops out a yummy bit for himself*
Can't blame you, Stéphane, as it already looked delicious :)
😀
Nice to see you back to full health - great video
So gratified to see a thick layer of fat around the ham. I just knew that fat would add something special to the croquettes
try the ham and cheese version with some braised belgian endives and substitute some of the milk with the braising liquid from the endives. Tastes like belgian endives au gratin but then in croquette version :). you can also make vol-au-vent croquettes
Thank you for the recipe tutorial!
6:10 At this point, it has become (sort of) a Mornay sauce. 14:00 Ce sont de belles croquettes jambon-fromage!
Kids will love these
Garanteed 😀
I love watching your cooking demos. I’ve learned so much from you in the last two months.
Merci Mon ami . C'est ci bon .
I hope all is well, it's nice to see you back making videos, the croquettes look delicious.
I love French food. I will have to make my husband these croquettes! Thanks for the recipe and tips
I respect the culture of how to serve them deep fried with deep fried herbs. But we asian eat a super crispy deep fried spring rolls with fresh leek. It maybe too strong but it does add layer of taste to the dishes. U should try it chef. Love your chanel
Thank you 🌟
These look delicious, thank you! If you are planning to make some to freeze for another time, do you freeze them after breading but before deep frying ?
you freeze them just after you are done with the breading
@@FrenchCookingAcademy Thank you!!!
Ah, Stéphane! I love these, so thank you so much for walking us through the process! So delicious. I can't wait to make it myself!
Really tasty looking croquettes. The perfect crunchy coating, and great filling. Cheers, Stephane!
I will try it this Friday night, as a snack, thank you!
Definitely super snack!
Just love it
OMG!!!!.. everything you cook is so yummy!!!!👌... thank you.
Oooohhhh! Looks soooo yummy! Glad to see you looking so well.
Thank you for sharing your recipies,
Glad to see that you are doing well! The recipe looks wonderful, thanks for a great video! Take care !
Merci , great recipe.
Hi Stefan,
I like to add a sachet of pickling spices which includes dried chili to my milk for dishes where I want a subtle "bite" of heat to my dish. This is an incredible time saver!
You always catch me when I'm starving.
Merci! I adapted the technique to make a Crab Rangoon croquette.
Glad to see you're doing so well. This looks delish!
Merci Stephan! These look wonderful!
Bonjour cobber ... hope you are doing well? Thanks for your superb recipes and cooking. 😁😋
You inspire this amateur Aussie cook. 😎
Ohh mercy, these look so good. I definitely have to try this recipe. I love croquettes of any variety.
One of my FAVORITE things!!! Thanks Stephane!
☺ Croquette Jamon Fromage - Ham Croquettes
Croquettes filled with ham an a cheesy béchamel, shaped by hand, pane a l'anglaise and deep fried. Use potatoes for potatoe croquette (the original tator tot) replacing the bechmel. Use shredded chicken for Creamy chicken Croquettes. All cheese for mozerella croquette. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread.The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices.
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 tsp thyme
half an onion, minced
1/2 nutmeg
2 mushrooms, minced
Pinch salt and pepper
For the flavoring:
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
Deep frying; 75o ml sunflower or grapeseed oil
For the garnish: 1 or 2 handful of deep fried parsley.
Mushroom Provencale with Garlic Confit over Polenta
14 cloves garlic, oil, confit
1 tablespoon olive oil
4 tablespoons unsalted butter
½ onion chopped, optional
1 pound cremini mushrooms button mushrooms
Sauce puree:
1/4 red bell pepper
2 tablespoons dry white wine optional
1 teaspoon fresh thyme leaves chopped
2 tablespoons fresh parsley chopped
1 pinch salt to taste
1 pinch pepper to taste
Your vocabulary is wonderful.
You were using a lot of adjectives that a lot of French don’t know when speaking English. I’ve had a French Boyfriend for 16 years; so I know you are using some English Descriptions that are not commonly known by ESL Speakers. Your French Accent is Charming!
dating ESL people ultimately sucks
@@u235u235u235 No I love the cute accent. My French Boyfriend likes my FSL French /American Accent too... Stéphan has a charming accent & speaks with a really big vocabulary !
@@jellybeanparis584 ok
I love these!
Tres bien, Stephane! Definitely trying this out!
Oh yum! I can't wait to learn this recipe! Thank you!
I will be making these this weekend, I'm very excited to try them! Thank you so much!
Can’t wait to try make this recipe at home! Thank you.
I just found your channel (wanted to know how to make butter) and so far you're way more inspiring to watch than Tasty. I'm so going to use your version of making bechamel sauce next time I'm making lasagna ^^
We’re going to do this recipe very soon. It looks positively amazing!!!
Brilliant!
Bravo !
Bien expliquer, nous allons essayer ca bientot.
Montre nous quand to mange ta recette, c'est plus marrant ;)
Please consider a video for ham and gruyere crêpes, prepared en casserole with bechamel and gratinéed!
How many serving does this recipe yield? Thank you!
Thanks Stéphane for this great recipe. Ar 5:20 you add 50 ml cream which is not listed among the ingredients. Please add it. I am going to do this in this weekend and freeze some (if I can save it) :)
thanks for that I did forgot to add it 👍
Oh my love that saucepan where can I find it ... ?
This looks delicious! My only experience with croquettes has been in fictional shows haha, looking forward to making this myself one day
That looks awesome! If you make them in advance, do you just heat them up in a conventional oven before serving? Or would you give them a second round in the deep frier? (I also like your new intro/title card. Looks more and more like a TV show on a food network than a guy making YT videos in his kitchen.)
Would you kindly show is how to make a potato ham and cheese croquette?
Looks amazing! How warm was it? :-)
Hi any idea of approximate quantity of croquettes this recipe makes ?
I'm wondering if these would work cooked in an air fryer?
It will work.
Could you recommend other sauces that would pair well with croquettes?
How do you reheat after you freeze them?
I saw that cheeky taste.
I LOVE your channel Stephan (Étienne?). I do have a question about the roux. Is it common for some butter to have a higher water content thank others? When I mixed equal parts butter and flour, it never really formed a paste ever after several minutes. I adjusted this by adding a little more flour and cooking. This is my suspicion. When I usually make a roux I almost never measure the ratio of fat to flour and as I judge this by consistency. Thanks in advance!
By the way, I used Swiss Gruyiere made with raw, unpasteurized milk mixed with a little sharp cheddar. Will complete and fry tomorrow.
As a thickening agent, only the flour plays a role. You can even make a béchamel sauce with no butter at all. However, butter is useful to cook the flour and avoid clumping when you add more liquid so you can add butter/flour to get the right consistency even if it is not the 50/50 ratio.
@@aidanclarke6106 Thanks Aidan.
Right, it is my understanding that you need some type of fat with equal parts flour to fat. I've made cajun dishes with olive oil as the fat.
You’re Ah-mazing 🙌
Wow easy to make.
If I freeze some, do I need to defrost before frying?
no you don't need to just thrown them in frozen
@@FrenchCookingAcademy Awesome! Thank you.
This looks amazing! Hmm, Super Bowl?
OMG, I can't believe I've been pronouncing croquette wrong all this time. Love these tasty things, will try the recipe soon.
Please can you tell me your sauteuse is 20 or 24 cm? Thank you!
it is a mauviel 24 cm👍
Hmmm, I am getting hungry 🤪
Miam! La recette de croquettes aux crevettes est la même? How do you do your deep fried parsley?
just throw bits of parsley at a time in the deep fryer. do watch out and don't put too much as they contain water and there is an initial foamy reaction with the oil
Mate, are you still in Australia? Please get an Australian measuring jug! The 2 cups not being 500ml is driving me nuts! :)
My whisk is a kitchenaid mixer.
I don't see how much cream to add? 2 or 4 T?
So I attempted these, but even after chilling my mixture was way too wet and sticky, not pliable enough to shape. What went wrong??
Did you make them underwater?
@@glenn9683 lol. No. No, I didn't. But kudos to you good sir for giving me a chuckle. May your croquettes be as flavorful as a something mixed with another something, of equal flavorness.
@@andyquin5386 😆 you too man, good luck
I’m running into this too... I think it’s just a matter of letting the béchamel thicken longer before adding the cheese
Did any of you know that Amazon now sells gluten-free Panko? I ordered a Kg pack. I have a friend who is a gluten sufferer and he might have come down to watch the France Vs Scotland rugby but I don't have any GF flour. Drat! Maybe I can fry him a few bits of GF Panko crumbed chicken breast. What wine? A Muscadet or maybe a Riesling I think.
The bechamel looks lumpy….is that ok? Btw, I LOVE your channel!!
Prep: one hour
Cooking: 10 minutes each
Snack. Riiiiiight.
What I can use instead of ham ?
mushrooms
What about ground beef ? Would it work?
@@fjermusicfjer6083 Bacon 🥓, Pepperoni, Chorizo/ Sausage
Sincerely? Anything. Here in Spain we make them out of stew, ham, cheese, squid, mushrooms, chicken, cod...you can get really creative.
Huh, I sat watching all of this, though croquettes are second nature to us, and I've made them many times.
They would likely be very rich hence only serving 3 per person, I think you would be best to serve these as a side element of a meal. I wonder if I would enjoy the texture, probably very soft and squishy but the crumb would offer a bit of contrast.
these are meant to be served as a warm appetizer 2 per person is actually way enough😀
Looks amazing, must try! Will this work well with regular milk or even almond milk in the bechamel?
Stephane: "This is a super easy recipe!"
Me: 97 frustrating steps, a messy kitchen and a lotta cussing later..."Agh!! Why am I doing this?? 98th step," Yum!!! This is so delicious! It wasn't that hard to make. Not a big deal."........ :)
that sounds about rigth 😂
Looks really awesome, and maybe super healthy with just 100kcal. p. 1g ^_^
When I mentioned the bechamel looked lumpy, I meant the stage 1, where you cooked the butter and flour on the heat. I guess, perhaps it doesn’t matter, because your final product/the bechamel looks just beautiful!
French food?? Deep fried?? What sorcery is this?
How do the French remain so thin after eating this rich food?
Would French people be angry if I use panko instead of western breadcrumbs?
Where is the recipe and quantities needed, please?
I'll stick with chicken croquettes,thank you
you did not use white pepper in you roux
The roux was not being used for a white sauce, so the color of the pepper isn’t really relevant. Flavor is primary since these are croquettes.
These remind me of mozzarella sticks. /probably just committed some unforgivable heresy but whatever.
BURN HIM AT THE STAKE!!! Just kidding, it's actually not so similar. Just the deep frying part, but there's so many things that can get deep fried.
put a little parm in the beard crumbs
Tenter le diable 😈
I learned, making Vegetables-Croquettes in the same way, at cooking school!!!!
BUT, we cut them in squares!!!
Cut not cutted
Buy dogecoin now
You know he’s not really French and the accent is fake don’t you? 😁