Recipe for Chili cheese croquettes
Every week, play restaurant with our Toquéras: simple, seasonal recipes filmed by our favorite chefs. Today, set your kitchen on fire by whipping up the chili cheese croquettes from Belleville's Bang Bang counter! Decadent cheddar and green chili croquettes, perfect for dipping in a fiery mango and ginger chutney…
Recipe:
Croquette Mixture: Make a roux by mixing the wheat flour and melted butter, then add the whole milk to obtain a béchamel sauce. Add the heavy cream and cheeses, and mix until all the ingredients are well combined. Add the chili pepper, paprika, and a pinch of salt. Refrigerate the mixture and let it chill for at least 6 hours.
Breading: Form balls of dough, each weighing 30g. Fill one bowl with flour, another with beaten eggs, and a third with panko breadcrumbs. Bread each ball by dipping it successively in flour, then egg, then panko, and then again in egg and panko. Freeze for at least 3 hours.
Chutney: Peel the mango and set aside the pulp. Peel the ginger and cut it into small pieces. Remove the stems from the chilies, then blend all the ingredients until smooth.
Cooking and plating: Fry the croquettes at 170°C for 2 minutes, add a pinch of salt, and let them rest for at least 1 minute to ensure even heating. Serve with the sauce and Thai basil leaves.
