The Croquette (or as we call it in Dutch ‘Kroket’) is a traditional Dutch snack that’s normally filled with meat, but which is also delicious filled with Gouda cheese.
Check out this recipe for crispy and crunchy Old Amsterdam Aged Gouda Croquettes with Curry & Taragon Mayonaise.
Soak the gelatin in cold water for 5 minutes. Meanwhile, melt the butter in a saucepan and add a ½ cup of flour. Heat the mixture for 3 minutes over medium heat. Stir regularly. Pour in half the milk and stir with a whisk. Add the rest of the milk when the sauce starts to bind.
Split half of the eggs. Add the egg yolks and whipped cream to the sauce and bring to boil. Save the proteins. Remove the pan from the heat and stir the Old Amsterdam Aged Gouda cheese into parts through the sauce. Squeeze the gelatin leaves and stir into the sauce. Season the sauce with the mustard, curry and pepper.
Grease the baking dish and sprinkle with flour. Pour the stew into the baking dish, cover with plastic wrap and let cool for 30 minutes. Allow to set in the fridge for another 2 hours.
With 2 tablespoons, scoop equal portions of the croquette ragout. Dust your hands with flour and start to shape the croquettes. Beat the rest of the eggs with the retained proteins in a deep plate. Also put the rest of the flour, breadcrumbs and panko in separate, deep plates. Stir the croquettes through the flour, the egg and the breadcrumbs. Repeat so that the croquettes are double breaded, but only get them through the egg and the breadcrumbs. Cover the croquettes with plastic wrap for 2 hours in the fridge. Heat the frying pan to 180°C and fry up 4 croquettes at the same time in about 5 minutes until golden brown. Drain on kitchen paper.
Mix in a food processor 3.3 oz. oil together with the tarragon leaves for approx. 2 minutes. Then add the rest of the oil. Beat the egg yolks with the mustard in a bowl. While you continue to mix, slowly add half of the tarragon oil plus the vinegar. Add more and more oil (you don’t have to use everything) and add the lemon juice and season with salt and pepper.