Description
This recipe is brought to you by Lea Moquera, head chef at Café du Bois d’Amour in Vevey (VD). You can enjoy it during the Specialty Weeks “Le Gruyère AOP, we love it in…” from December 1st to 31st, 2025.
Picture © Gruyère AOP / creationphoto.ch
Ingredients
Scale
- 70 g butter
- 80 g flour (1)
- 5 dl milk
- ½ tsp salt
- Pepper, to taste
- 180 g aged Gruyère AOP
- 3 eggs
- 120 g breadcrumbs
- 15 g crushed caraway seeds
- 100 g flour (2)
Instructions
- Cut the Gruyère AOP into small cubes.
- In a saucepan, heat the milk with salt, pepper, and the Gruyère rind. Let it infuse for about 30 minutes to enhance the flavor.
- In a separate saucepan, melt the butter, add the flour (1), and cook while stirring constantly until you achieve a golden roux.
- Strain the infused milk through a fine sieve (chinois étamine) and gradually whisk it into the roux to create a smooth béchamel sauce.
- Add the Gruyère cubes to the hot béchamel and stir until fully melted.
- Line a dish with parchment paper and spread the mixture evenly. Place in the freezer for at least 2 hours until firm.
- Once set, cut into uniform cubes. Coat each piece in flour (2), beaten egg, and a mixture of breadcrumbs and caraway seeds.
- Fry the croquettes in hot oil until golden brown, then drain on paper towels.
Notes
Serve the crispy croquettes with a fresh market salad or as a delightful appetizer.
