(8 votes)
Loading ...
Surely many of you have already prepared some delicious ones with the Thermomix® Ham croquette, chicken or Cooked (And if not, what are you waiting for? In this blog there are fabulous recipes). So today I want to show you my last croquettes version: brie cheese and diced ham.
The truth is that I had the thorn in that the croquettes did not come out well and since I have the Thermomix®, I had never tried it again. So, I lost a bet with a working friend and of course, I had no choice. And the truth is that they came out delicious. At home they liked them a lot. I have taken the recipe from the Essential Thermomix book.
With these amounts they come out quite a lot, but the good thing is that you can freeze them and then take them out individually as you need them. To do this, when you have them already wrapped (just before frying them) you place them in a plastic plate / tray (it will have to withstand freezing) and put them one by one well separated until they are completely frozen. Then you take them out and put them in a freezer bag. In this way we avoid that they become caked when freezing, they become a block and then we cannot separate them.
Brie and York ham croquettes
A new version of the classic croquettes made with brie cheese.
More information - Ham croquettes / Chicken croquette / Cooked croquettes
Adapt this recipe to your Thermomix® model
congratulations irene I love your recipes, this recipes for croquettes with ham and brie, it has a pint when I make it, I'll tell you about it. greetings
to all thermomixers.
Thank you very much nikaprincesa. You have to try them, you sure like them. You will tell us!
Irene, can you believe that I have never prepared croquettes ??? Um ... yours look delicious!
little kisses
But Piluka that can't be! Get to work right now. With the thermomix it is very easy to make croquettes. So you no longer have an excuse, you can start with this one.
Hi, it's a very good recipe.
Every time I have cooked croquettes it has been disappointing and disastrous. I almost always get very liquid, I think the problem is the flour since I have seen my mother make it with cornstarch flour. What flour do you use?
Thank you very much
Hello Jose,
But have you prepared them with the thermomix and have they gone wrong? I use normal wheat flour and, in addition, I am changing the brand depending on where I make the purchase. The good thing about the thermomix is that when the time is up, you can rectify the texture to your liking. That is, if it has been very liquid as is your case, you simply have to add a tablespoon of flour and program 1 minute, 90º speed 4. You look again and if it is still very liquid, repeat the operation. And so on until you have the desired texture. And the same in reverse: if when the time is up you see that it has become very thick, you just have to add a splash of milk and stir for a few seconds at speed 4 (this time you don't need to set the temperature). And so on until it is how you like it.
If you do it in a traditional way, I suppose that the cornstarch makes the texture finer, but in thermomix you can use normal flour without problems.
I hope I've helped. You'll tell me how.
Hello Alejandra, thank you very much.
Well, try it this time to see how it works out for you. Of course, keep in mind that if the dough is too liquid, then you will not be able to roll them well and they will open when you fry them. It is a matter of testing the ideal point that you like the most.
But I think that, before throwing it away, the croquettes dough always has a solution, adding more milk or more flour. You will see!!
Very nice photo, so the meals look really appetizing. I congratulate you, a good recipe that everyone always likes and that in this case is sure to surprise.
Thank you
Hi Lola, thank you very much. You will tell me if you like this recipe.
Hello, I have the Thermomix, and it is true that I do not use them much, but I discovered your blog. And wonderful recipes. And hand to work, let the Thermomix smoke. Thank you, I'm going to follow you every day, kisses everyone.
Hi Juliet,
Welcome to Thermorecetas. Well, starting today you can get the most out of your machine, there are countless recipes! Cheer up, you will see how it is a vice…
Very rich Irene your croquettes, I also had problems with the dough the first times, but little by little they are getting better, your recipe had never tried it, the next ones will be yours.
Hi Lucia,
Thank you very much for your comment. Go ahead and try these croquettes because they are delicious, you will tell me!
They have to be dead! I'm going to do them this weekend. Thank you for remembering the ones that we have the TM21 because sometimes we doubt if the times and the temperature are the same.
On a trip to the north I tried the country croquettes with ham, would you have the recipe?
THANK YOU and congratulations for your work on this blog.
Hi juani,
Thank you very much, I am glad you liked them, you will tell us the result. The ones with mushrooms with ham I have never tried, but I suppose you can make them the same, simply changing my ingredients for those. I would cook the mushrooms before adding them to the béchamel. And I would reduce the salt of the bechamel because the ham will already give it its salty point. In addition, you can crush some pieces of ham with the béchamel to give it more flavor. Thank you for following us.
Hi Irene, your croquettes look very good ... the ham is fine, but with the b rie cheese, don't they stay a little soft? good for the photo I'm going to cheer up and try. The other day I made them for the first time in the thermomix, of tuna, with the girl who sold it to me and they became addicted… ..
Thank you Irene for your recipe.
Hello Sandra,
Precisely, the grace of brie cheese is the creaminess it gives them, but if you don't like it, you can remove the brie or substitute it with another cheese that you like. Mind you, I've never made tuna croquettes, you've given me a fantastic idea! You will tell me if in the end you try the brie ones and if you like them.
They look great and must be in good shape, we'll try them. Thanks for remembering that we have the thx 21 there are times that we do not know very well, especially with the speeds, how to do it.
Hello Cuca, thank you very much. I will try whenever I can put the equivalences for TM21.
Good !!!! I think they are the first good croquettes that come out of me !!!! and look that I have tried it times! Thank you very much for explaining the recipe so well and especially for remembering the ones that we have the TM 21.
What good news Maripaz! I'm so glad that they turned out well ... well, now it is simply changing the ingredients to vary the croquettes (chicken, ham, cheese, prawns, piquillo peppers, cod ...) there are countless varieties !!
After seeing this recipe, I quickly got down to work, I already have them ready, it looks great, but…. How do I cold them with egg and breadcrumbs, or just breadcrumbs ????, help meeeeeeeee, I really want to eat them !!!!!
Hi Lourdes,
you can coat them however you want. I particularly like them more passed first with flour, then egg and then breadcrumbs. But there are people who prefer them for flour and then egg, without breadcrumbs. As you like them the most!
How excited it is that you have them already prepared. Please tell us how they look on you huh?
Thanks for your comment!
They are already done, the truth is that they are very good, but if they were opened to me when frying them, as many of them came out, I am thinking that the rest will make an invention, what do you suggest?
I thought with stuffed aubergines, what do you think?
Hi Lourdes,
When the croquettes open when fried, it can be for two reasons:
1. the dough that is too runny (you will notice that if you had a hard time forming the croquettes, giving them the first shape before passing them through flour, that they stick too much).
2. the batter has not been well done. How did you coat them? If they are not well wrapped, it may have a leak hole.
Too bad they didn't turn out right the first time, but hey, that happens to all of us. Until I got the hang of it, I've had croquettes of all kinds lol. So you know, to repeat them !!
And to take advantage of the filling, I find aubergines, zucchini or even a mini lasagna or cannelloni to be fantastic (do you know these that are already pre-cooked with the round shape? They are very comfortable). You will tell me!
delicious !!!!! and how easy !!!! Congratulations on your recipes, they are great. Thank you !!!!
I would like you to put some with aubergine or zucchini or vegetables, how are they made?
Hi Soraya, many times it depends on the brand of milk and, above all, the brand of flour. So what I do is that when the time is up, I open the glass and check the texture. If they are too runny, then it will be impossible to roll them and fry them, so I add more flour until they are at the correct point. Add a tablespoon of flour and program 2 minutes, 90º, speed 4. They should be a little thicker than the béchamel sauce that we make for lasagna. And since you already know the point you left to make them so liquid, it will be easier to correct them. Lucky!
I just made the recipe, very juicy but little taste of York ham. Very good with honey. Thanks
Hi Maria, can you add more amount of ham 😉