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Ham Croquettes with Comté Plantin Cream and Burgundy Truffle
4
Servings
30
Preparation (min.)
15
Cooking (min.)
Ingredients
- 250 g of parsley ham
- 120 g of Comté cream
- 20 to 25 g of fresh Burgundy truffle
- 50 g of butter
- 50 g of flour
- 40 cl of whole milk
- 2 eggs
- 100 g of flour
- 150 g of breadcrumbs
- A few sprigs of flat-leaf parsley
- Freshly ground black pepper
- Frying oil
Ham Croquettes with Parsley, Comté Plantin Cream, and Burgundy Truffle
Craving a crispy, melting bite full of character?
These generous croquettes combine the flavor of parsley ham, the creaminess of Comté Plantin cream, and the delicate aromas of fresh Burgundy truffle.
The truffle is incorporated into the preparation to flavor the heart of the croquettes, and is also used as a finishing touch for an elegant and gourmet presentation.
A friendly and refined recipe, perfect as a starter or to share as an appetizer.
These generous croquettes combine the flavor of parsley ham, the creaminess of Comté Plantin cream, and the delicate aromas of fresh Burgundy truffle.
The truffle is incorporated into the preparation to flavor the heart of the croquettes, and is also used as a finishing touch for an elegant and gourmet presentation.
A friendly and refined recipe, perfect as a starter or to share as an appetizer.
Cook this recipe with Plantin products
Preparation
Prepare the base
Melt the butter in a saucepan. Add the flour and mix for about 1 minute. Gradually pour in the milk while whisking until you achieve a smooth and thick mixture.
Add the Comté Plantin cream
Add the Comté Plantin cream to the still-warm mixture, then mix until well incorporated and homogeneous.
Incorporate the ham and truffle
Cut the parsley ham into small pieces and add it to the mixture. Incorporate some finely chopped or grated fresh Burgundy truffle, then lightly season with pepper.
Cool the mixture
Pour the mixture into a dish, let it cool to room temperature, then place it in the refrigerator for at least 1 hour to firm up sufficiently.
Form the croquettes
Take portions of the well-chilled mixture and form regular-sized croquettes or balls.
Bread the croquettes
Dredge each croquette successively in flour, beaten eggs, and then breadcrumbs to create an even coating.
Cook
Heat the frying oil, then gently lower the croquettes in small batches. Cook until they are golden brown and crispy.
Drain
Place the croquettes on paper towels to remove excess oil.
Serve
Serve the croquettes while still hot and add the remaining fresh Burgundy truffle in shavings or thin slices on top.
Plantin Chef’s tip(s)
Incorporate a first part of the fresh Burgundy truffle directly into the preparation to diffuse its aromas into the heart of the croquettes, then add a few shavings at the time of plating for a more refined finish. The Comté cream from Plantin already adds a lot of creaminess: there's no need to overdo it; it's important to maintain a nice balance with the parsley ham and the truffle.
