Make a white sauce and add the crushed cheeses. This preparation must not boil. Add the cream to 6 egg yolks and whisk loose. Add the mixture to the cheese mixture and stir. Season with a little salt, pepper and nutmeg. Pour the batter into a rectangular dish pre greased with oil. Lay a sheet of foil on top of the batter and press down. Put the bowl in the refrigerator overnight. Turn over the dish and empty. Cut the batter into squares. Coat the croquettes first with flour, then beaten egg and breadcrumbs. Heat the oil to 180°C. Bake the cheese croquettes until golden.

Cheese croquettes

200g butter 200g Parmesan cheese 200g grated Emmental cheese 200 g flour 6 eggs 1 liter milk
1 cup of cream a splash of olive oil nutmeg salt & pepper bread crumbs flower eggs
A Recipe Guide For The Amateur Chef Belgian Cuisine

Cheese croquettes 

200g butter 200g Parmesan cheese 200g grated Emmental cheese 200 g flour 6 eggs 1 liter milk
1 cup of cream a splash of olive oil nutmeg salt & pepper bread crumbs flower eggs
Make a white sauce and add the crushed cheeses. This preparation must not boil. Add the cream to 6 egg yolks and whisk loose. Add the mixture to the cheese mixture and stir. Season with a little salt, pepper and nutmeg. Pour the batter into a rectangular dish pre greased with oil. Lay a sheet of foil on top of the batter and press down. Put the bowl in the refrigerator overnight. Turn over the dish and empty. Cut the batter into squares. Coat the croquettes first with flour, then beaten egg and breadcrumbs. Heat the oil to 180°C. Bake the cheese croquettes until golden.
a recipe guide for the amateur chef Belgian Cuisine