Combine the best of Savoie and Béarn in a gourmet and crispy bite? They did it. Once is not custom, the young chefs Tiphaine Mollard and Romain Casas work as a duo. Opposite Deux, the Parisian restaurant where they take turns cooking, they recently created P’tit Deux, one of the few establishments in the capital where cheese and charcuterie boards are of interest. Above all, their two addresses offer croquetas, golden meatballs to damn the taste buds. These crunchy croquettes of Spanish origin open up, at home, to all fantasies: Bayonne ham, tomme sauce, leeks, seaweed, Ossau-Iraty… And soon, guest chefs (those from the Tiger Brigade, of the Krügen creperie, of Blossom Burgers) will submit, on site, their very own version of these delicious popular bites.
The recipe is not complicated: you just have to prepare a gourmet base, bread it and fry it. A few subtleties (using sheets of gelatin to solidify the mixture, leaving it in the fridge at least three hours in advance, mixing strong ingredients that balance each other out, etc.) are specified in each sheet. Ideal for an aperitif (aim for 4 croquetas per person) and why not as a meal, accompanied by a salad which brings a little freshness to the plate.
Croqueta Gor’ion of beef and Ossau-Iraty
For about twenty croquetas
Ingredients :
- 400g milk
- 65g flour
- 50g butter
- 3 sheets of gelatin
- 75 g Gor’ion beef
- 75 g of Ossau-Iraty
- 100g egg yolks
- 100g flour for breading
- 200g panko breadcrumbs
- 3 liters frying oil
Soak the gelatin sheets in cold water. Melt the butter and add the flour, cook for a few minutes over low heat, stirring vigorously to make 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.
Remove the gelatin sheets from the water, squeeze them dry and add them to the béchamel. Leave the béchamel to cool, coarsely mix the Gor’ion beef and the Ossau-Iraty and add to the béchamel, mix. Put the device on a plate then put it in the refrigerator for at least three hours.
Form small balls of mixture of about 35 g each. Sprinkle with flour if necessary to prevent them from sticking to your fingers. Heat in the fryer to 180°C.
Bread the croquetas by dipping first in the flour, then the egg yolk and then the panko breadcrumbs. Repeat the operation a second time, only in the egg yolk and panko breadcrumbs. Fry the croquetas until they get a nice golden color (2 to 3 min).
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