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These blue cheese croquettes with quince sauce have a perfect combination of flavors. On the one hand, the intense flavor of the cheese and, in contrast, the sweetness of the sauce.
It's a incoming perfect to surprise our guests. The quince and the dough can be made the day before and just before serving, we will fry the croquettes and in the Thermomix we will make the sauce. We serve immediately and enjoy!
El quince jam it is homemade. My in-laws send me enough kilos to make for the whole family. It is a very simple recipe and it is worth doing at home.
Croquettes can be made with the blue cheese that we like the most, be it Cabrales, gorgonzola or a stilton.
More information - quince jam
Source - Magazine "Thermomix Magazine"
Adapt this recipe to your Thermomix model
What they look like without fail, we have to do them, I'll tell you a kiss
Hello Pepita, I hope you like them, you will tell us. Greetings and Happy Holidays!.
Hello girls, this new recipe looks good, I'll get to work and I'll tell you about it, I wanted to ask you a question if you can help me, I want to get the disposable pastry sleeves, but I have no way to get it, if you ask me You can help as they are super practical, greetings and thanks again for all these great recipes that you share with all of us
Thank you very much, I will ask them because the truth is that they are very practical for a lot of things, greetings
I wanted to know if the flavor of that cheese is not very strong and if it could be done with another in case it were so.
Hello Mary, you can make it with the cheese that you like the most. I make them with blue cheese because my husband and I love it. I have also tried them with nipple cheese and they are delicious. The mixture of the cheese with the quince sauce is perfect. Greetings and Happy Holidays!.
Hello, the croquettes are a great treat ... I make them from whatever cheese I have and they are always a success and have you tried the leek, carrot and cheese croquettes? They are very good and economical that is important. A hug and MERRY CHRISTMAS
Hello Mari Carmen, I have not tried those croquettes. If you can, put the recipe that I make today since I have all the ingredients. A hug and Happy Holidays !.
Hi, Mari Carmen, could you provide me with the recipe for the leek, carrot and cheese croquettes? Thank you
I love her too!. I'm looking forward to making them, they have to be delicious. It is a good recipe to put on the blog. All the best.
Uhhh what it looks like !!!! By the way, I loved the presentation of the quince, in which container do you put it to make it look that beautiful?
Hello Ana, it is a silicone mold, made of plum-cake, that I have had for many years. I use it a lot and it is the same one that I use for the nougat, three chocolates, the chocolate ingot,….
The truth is that it is very beautiful. Greetings and Happy Holidays!.
Thank you Elena, I will get one, the presentation does a long time and it also works for the nougats that I also wanted to try to make (I have hours in the day!).
Hello, happy holidays and congratulations on this great recipe. I've wanted to make cabrales croquettes for a long time, which I love. I have a question, you put pastry flour. I have flour for Santa Rita croquettes. It is the same result or you recommend the pastry one better. Thank you, I hope to tell you how I have been after the new year.
By the way, HAPPY YEAR TO ALL.
Hello Carmen, in this case pastry flour is better. I hope you like these croquettes, we have loved them and the combination with the quince sauce is very good. Greetings and Happy 2011!
Hello, how have the parties been?
Hello Sandra, the parties are going very well and I hope yours are too. I freeze the croquettes already prepared but before frying them. That is, I make them the shape, I pass them through breadcrumbs-egg-breadcrumbs and freeze them. Greetings and Happy 2011!
thank you also happy 2011 ………………….
Good morning and happy year.
I have tried to make the croquettes, but when I fry them they have all opened up, I don't know what the problem could be.
Thank you very much
Hello Blanca, you have to coat them in bread and egg a lot because being made of cheese with the heat it melts. They have to be very well sealed and as you put them in the pan, start turning them so that they seal with the heat. I hope that if you do them again, they will turn out well. Greetings and Happy 2011!
Thanks Elena, I'll tell you
Good ! Before succeeding with the Roscón (see my comment in the corresponding section), I made the mousse of false spider crab (another triumph) and these croquettes. I prepared them with a mild blue cheese (Gorgonzola) in case everyone liked the taste. They were delicious, just like the quince sauce (I already had natural quince made because we have a quince at home ... and we still have about 4 kilos of fruit to spend!) But the truth is that they did not suit me very well because the dough It came out too soft. When I battered them, I saw that they were a little soft, and when frying them it got worse. I don't have a deep fryer and I followed the recipe to the letter. Any suggestion? I have to say that when I make croquettes following the books, the same thing always happens to me except when I use the quick béchamel recipe ...
Hi José Carlos, the dough has to rest a lot in the refrigerator until it is hard. When frying them, it is important to coat them well so that they are perfectly sealed and do not open. They are made of cheese and when you fry them it melts and if they are not well sealed, with enough batter they open. Another trick is that as soon as you put them in the pan you have to turn them over so that they are fried on all sides quickly, that is, if we let them fry only on one side slowly when turning them they will open for us. You have to move them. I hope that if you do them again they will turn out well, because they are delicious. All the best.
Thank you very much Elena, I think the problem is that we let them rest OUTSIDE the refrigerator. I didn't know it, but my wife told me today that she forgot to put them in the fridge at night (I did them at night). And thank you so much for the tips to fry them properly, the following will turn out great. Ah, I also made the coca with blood sausage, onion and pine nuts, and it came out exquisite !!! Always thanks!
Hello José Carlos. I hope that next time they will work out for you and I am glad that you liked the coca. Greetings and thank you very much for seeing us.
Hi Jose Carlos, could you provide me with the recipe for the black pudding coca?
Hello Rachi, I put the link with the coca recipe: http://www.thermorecetas.com/2010/07/15/Receta-Thermomix-Coca-de-cebolla,-morcilla-y-pi%C3%B1ones/
I hope you like it. All the best.
I made the recipe and at the time of making the croquettes, the dough was impossible to work with, it was soft and when coating it mixed everything, I couldn't taste them
Hi Jose, did you let it rest for a few hours in the fridge? It takes time to set and make the dough manageable. It is a soft but manageable dough to make the croquettes and they have to be coated very well so that they do not open. Another option is that it did not put the order correctly in the Thermomix, that is, you have to put the time, then the temp. and finally the vel., if you put the temp. the latter does not catch it and it will not curdle. You will tell me. All the best.
Hello Elena and Silvia, I am a woman from Tenerife who has just discovered your website and now if I think I will get the most out of the thermomix, we will keep in touch, a cordial greeting and congratulations.
PS I will recommend the pages to all my friends.
Maria del Pilar welcome !! I am glad that you like our blog and as soon as you make some recipes and share comments, you will surely join your robot more.
All the best
Hi Maria, I'm from Tenerife too, and the website is fantastic
Thank you very much, Rachi. I'm glad you like our blog.
Hello, my name is Rachi, I'm from Tenerife, I love your recipe pad, it's fantastic, I always buy the official thermo magazines but, one day a client of my work told me about the page and it's fabulous, thanks for your feedback recipes.
I'm glad you like it, Rachi! All the best.
Hello, I am new to the thermomix, I hope to get acquainted soon.
You have the recipe for "ham and cheese contesa".
Thank you very much
Hi Luisa, I don't have that recipe and the truth is that I don't know what it is. If you find it, send it to me to do it. All the best.
Hello everyone ... even if I introduce myself the first time as Ana, as there are a few of us, I put my full name ... I have a spell of banana cake iel and cinnamon and a success ... I like everyone very much ... this Saturday I have dinner at home and I thought about making these croquettes. As I have seen some comment about how important it is doughy well for the egg and breadcrumbs to prevent them from opening, it has occurred to me that a safe way to seal well is to do the process twice, that is, once coated with the egg and elpan return to put another layer of egg and bread ... I don't know, what do you think?
On the other hand, I wanted to comment that there is a cheese from Mercadona that I love, it is blue cheese with white cheese, but it is to spread, it is the ranch brand, ideal for making pasta with cheese and with a delicious flavor, and as I see that it puts cheese in pieces I do not have very clear that it is correct to spread the spread ... what do you think?
Hello Ana María, I am very happy that you like our blog. Regarding the cheese, the spread is not worth it because it is too soft and as for the batter it seems perfect how you are going to do it, surely they look great on you. All the best.
I see that words from my previous comment have been put together and the computer's self-correction has made its own ... I hope the message is well understood ... excuse me. All the best
Hello!!! I have made them and they have turned out very good, the problem is that the flavor was very powerful, next time I will put less amount of cheese.
Thank you very much.
I am happy you like it!. They have a strong flavor that is why the combination with the sweet quince sauce is perfect. All the best.
I made the balls with the cheese I had at home, a normal semi-cured, we all liked it, but especially my girls, they loved it, a great recipe, thank you.
Hello!. I have made these balls and they have come out great. I took them to a family meal and they all really liked it. The only thing I would like to share is that I recently read in a book by Cristina Galiano about cooking with thermomix, that in many thermomix recipes oil and butter are mixed, as in this recipe, and according to her this is dangerous and not the right thing to do. healthier. We can substitute the butter in this recipe and put only oil. What you think about this?. Thanks and best regards
Can we make the dough the day before?
Of course!. You can even shape them the day before and that way you will only have to fry them before taking them to the table.
I hope you like them.
Kisses!!
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The dough comes out very soft, I have not managed to make the croquettes, I think something is not well indicated in the recipe