(7 votes)
Loading ...
Mmmmm really delicious, really, if you like croquettes and cheese, this is your recipe. Creamy, tasty, delicate, crunchy ... a real pleasure!
We always tell you that the bechamel with thermomix is a joy, because it has a unique texture and is very simple. We can also correct it without problem on the fly. If they are thick, add milk and if they remain liquid, add flour and continue cooking without making lumps.
In the blog you can find multiple versions of croquettes, cod, ham, chicken ... don't miss them!
Gorgonzola and walnut croquettes
Creamy croquettes made from croquettes and nuts, full of flavor, soft and with a unique texture. Ideal as an aperitif.
TM21 equivalences
More information - croquettes versions
Source - To be gourmet
The recipe looks great, I'm sure I will. But, at this point and with the scale that we have incorporated into the TM, please, do not indicate the flour in tablespoons ...... 😉
No sooner said than done!! Thank you for your comment 🙂
This I have to try! what a treat!!!!. But about the béchamel, I just don't like the Thermomix recipe, to my taste, besides being too thick, it tastes too much like flour. I always rectify it.
Hello Patri, can you tell us how do you look? Well, the best thing is to adapt the recipes to the tastes of each one, that's what cooking is all about! If it tastes too much like flour, I recommend that you leave it to cook for another minute and if it is too thick, add more milk until it is to your liking. Many times, depending on the brand of flour and milk, the proportions can change. Thanks for following us!! A hug 🙂
I made the dough as directed and put it in the freezer, even longer than you indicate but the dough is too runny to work. In my opinion. The proportion of flour and milk is not correct or perhaps you have to leave it for a longer time cooking the béchamel.
Hello Rafaela, as I say, it always depends on the brand of flour and milk, not all flours absorb the same. Anyway, I have put the amounts in grams, just as Rogelio asked us. Anyway, if we see that it is too liquid, we can cook the dough for a few more minutes. I will increase the number of minutes in the recipe. Thank you for your message!
The same I say, impossible to bundle them, you completely liquidate, following the recipe as is ... I will have to use it for some sauce, a shame ...
Hello Rachel, how sorry I am! I am going to modify the amounts of flour by adding 800 to 1000 g of flour so that it starts with 800 grams, the texture is checked and then it is added if necessary. You can use it to fill some tartlets or a quiche, you'll see how delicious !! You can freeze it in different portions and with one portion add more milk and use it for a sauce to a pasta or a risotto. I'm so sorry !! Thank you for writing us and making our recipes. A hug and merry Christmas 🙂
Hello !!, I am new and I love it. I've jotted down a ton of recipes to try already.
Regarding the croquettes, I make the Thermomix base bechamel: 800 ml. of milk and 170 gr. Of flour.
Greetings, we'll see you around here
Welcome Esther! Nice to have you here 🙂 You already know that any comments or questions you have about any recipe, do not hesitate to ask us. Thanks for following us!!
the best croquettes that I have cooked with the thermomi, very good. Thanks a lot.
Lura, thank you very much for your comment! A hug 🙂
Hello Irene, how would these croquettes with milk with puleva nuts be?
Hello Jonatan, if you see the text of the recipe it says that the amount of flour is approximate because it depends on the type of milk/flour you use. Therefore, in your case you will have to add more flour to obtain a workable dough. Maybe things can be said a little more politely, because this recipe is tested by the team at thermorecetas and we can guarantee that it works. All the best.
Really spectacular croquettes Very creamy Goodness
I had to put a little more flour
Thank you
How good Reme, thank you very much !! 🙂
I tried to do the straight on the weekend, the truth was that it looked great. After leaving the dough to rest overnight in the refrigerator, when I went to sign the croquettes it was impossible ... the dough was very liquid and they fell apart whole. I tried freezing the dough, and pouring breadcrumbs into it as suggested, but nothing has managed to fix it :(. A pity because the dough tasted very good.
Hello Cristina, what a rage! Next time put the raisin back in the glass, heat it up and add more flour. And if you don't have time to fix it like that, never throw the dough, take tartlets or vol-au-vent and fill them with that dough. You can bake them a little bit and they will be delicious. Thanks for writing to us!!
Jolín that disappointment I have taken with these croquettes, the dough was so liquid that it cannot be assembled, I added a hundred more grams of flour, cook again and nothing ... a shame
Hello Almudena, it is rare that adding 100 g more of flour, that is to say a total of 300g of flour for 800 g of milk are so liquid. Are you sure you weighed the amounts correctly?
Hello Anamaría, maybe you can be more respectful in the comments, don't you think? because this is a recipe more than tested by the team Thermorecetas, just like all of them. The milk has to be whole and the flour normal, is that what you used? With 800 g of milk and 200 g of flour they have to come out perfect, it is a proportion that does not fail. It's a shame that you wasted the money because the croquette dough can be reused in volovanes, for example, in empanadas, or you can also cook it again for longer at a higher temperature. All the best.
First of all, thanks for the recipes and for providing solutions to the problems, thanks to these I have solved the problem of the dough being liquid.
In my case I repeated the dough and then I read in the comments that you could add flour so I got double the dough hehee. Both were runny but I will correct the problem. I will leave them at rest and tomorrow I will make them and we will eat.
Thank you very much.
Hello Clari, thank you for writing us. Indeed, if they remain liquid, you can add more flour and cook it so that it thickens as the béchamel cooks. If they are very creamy, I advise you to freeze the dough before rolling them, so you can work the dough and make a good compact batter so that they open when you fry them. And, if you have produced a lot of dough, you can freeze the dough without problem or batter and freeze batter (before frying). A hug!! 😉
Delicious, I use striped mozzarella cheese which is the one that children like.