Croquettes

The STOOF·36 croquette is a Belgian icon, reinvented. Crispy on the outside, creamy pulled beef on the inside. The perfect snack or side dish for any occasion.

STEP 1

Heat the STOOF·36

Place the STOOF·36 bag(s) in boiling water for 5–10 minutes. Cut open and pour into a buttered rectangular tray (approx. 25 × 17 cm).

STEP 2

Make the béchamel

Warm the milk, cream and stock to 60°C. Dissolve the potato starch in the liquid. Make a roux with butter and flour (2–3 min), add the liquid in 4 additions and simmer 5 minutes until thick. Season with mustard, nutmeg, pepper and salt.

STEP 3

Mix — 60/40

Fold the warm béchamel (≥50°C) into the STOOF·36 in 3 additions. Mix gently with a spatula until combined. Ratio: 960 g STOOF·36 to 640 g béchamel.

↳ Don't overmix — the meat fibres should remain visible.

STEP 4

Spread & chill

Spread the filling evenly to a 25 mm thickness. Cover with cling film in direct contact and refrigerate 3–4 hours at 2–4°C.

STEP 5

Cut & shape

Turn out onto a lightly floured surface. Cut into 16 portions of approx. 100 g. Gently roll each piece between your hands to round the edges.

STEP 6

Double bread

Coat in flour, then egg wash, then panko. Rest 15 minutes. Repeat with egg wash and fine breadcrumbs, pressing firmly to compact the crust.

STEP 7

Freeze (optional)

Place breaded croquettes separately on baking paper and freeze quickly to -18°C.

STEP 8

Fry & serve

Fry at 180°C: 6–7 min from frozen, 4–5 min at room temperature. Maximum 4 at a time per 8 L of oil. Drain 60 seconds on a rack and serve immediately.

↳ Delicious with homemade mustard mayo, fresh parsley, lemon and a pinch of coarse sea salt.

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