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Active time
5 minutes
Total time
10 minutes
8 servings

150 grams Le Gruyère –aged minimum 11 months

200 grams flour, separated in half, preferably whole wheat

50 mililiters milk

100 grams butter

1 egg yolk

100 grams bread crumbs

100 mililiters extra virgin olive oil

1 pinch salt

1 Pinch pepper

4 edible flowers (optional)

  1. Make a roux by melting the butter in a saucepan and adding flour ½ of the flour (100 g), cook over medium heat
  2. Add the milk and whisk until you have a thick bechamel sauce
  3. Stir in grated Gruyere cheese and allow to cool
  4. Remove from heat, add egg yolks, the rest of the flour (100 g), salt and pepper and mix well
  5. Spoon out walnut-sized portions of the mixture and place them in the breadcrumbs.
  6. Heat a little oil in a pan
  7. Cook the croquettes for a few minutes, stirring well until golden brown. Be careful as they burn quickly
  8. Drain the croquettes on paper towels
  9. Serve hot

Photo and recipe courtesy of Le Gruyère AOP


Calories: 410
Total Fat: 30 g
Saturated Fat: 12g
Sodium: 310 mg
Carbohydrate: 2 g
Fiber: 3g
Total Sugar: 1g
(Added Sugar:1 g)
Protein: 11 g

Yield: 8 servings

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