An aperitif for Christmas? Three recipes to become an ace of croquettes!

Combine the best of Savoie and Béarn in a gourmet and crispy bite? They did it. Once is not customary, the young chefs Tiphaine Mollard and Romain Casas work as a duo. Opposite Deux, the Parisian restaurant where they change cooking, they have recently created P’tit Deux, one of the few establishments in the capital where cheese and charcuterie plates are interesting. Above all, their two addresses offer croquetas, golden meatballs to curse the taste buds. These crispy croquettes of Spanish origin open up, at home, to all imaginations: Bayonne ham, empty sauce, leeks, seaweed, Ossau-Iraty… And soon guest chefs (those from Tiger Brigade, from Krügen creperie, Blossom Burgers) will submit , On-site, their very own version of these delicious popular bites.

The recipe is not complicated: you just need to prepare a gourmet base, bread it and fry it. A few subtleties (using gelatin sheets to solidify the mixture, leaving it in the refrigerator at least three hours in advance, mixing strong ingredients that balance each other, etc.) are specified in each sheet. Ideal for an aperitif (measure 4 croquetas per person) and why not as a meal, accompanied by a salad that brings a little freshness to the plate.

Croqueta Gor’ion of beef and Ossau-Iraty

For about twenty croquetas


  • 400 g milk
  • 65 g flour
  • 50 g of butter
  • 3 sheets of gelatin
  • 75 g Gor’ion beef
  • 75 g Ossau-Iraty
  • 100 g egg yolks
  • 100 g flour for breading
  • 200 g panko breadcrumbs
  • 3 liters of frying oil

Soak the gelatin sheets in cold water. Melt the butter and add the flour, cook for a few minutes on a low heat, stirring vigorously to form a roux. Heat the milk and add it little by little to the roux, stirring constantly. Cook the béchamel over low heat until it thickens.

Take the gelatin sheets out of the water, squeeze them dry and add them to the béchamel. Allow the béchamel to cool, mix coarse Gor’ion beef and Ossau-Iraty and add the béchamel, mix. Place the unit on a plate, then place it in the refrigerator for at least three hours.

Form small balls of mixture of approx. 35 g each. If necessary, sprinkle with flour so that they do not stick to your fingers. Heat the deep fryer to 180°C.

Bread the croquettes by first dipping in the flour, then the egg yolk, then the panko breadcrumbs. Repeat the action a second time, only in egg yolk and panko breadcrumbs. Fry the croquettes until they get a nice golden color (2 to 3 min).

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